Spicy Tomato Spring Onion Rice
Spicy Tomato Spring Onion Rice
Ingredients
For the Tomato-Chili Paste
- 2 tomato, quartered
- 1/4 cup cashews, raw
- 4 cloves garlic
- 1 tablespoon red chili powder
For the Rice Dish
- 3 cups cooked white rice, cooled
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1 medium onion, thinly sliced
- 2 green chilies, split lengthwise
- 10 curry leaves, fresh
- 1 bunch spring onions, chopped, white and green parts separated
- 1 teaspoon salt, or to taste
Instructions
- 1
Prepare the tomato-chili paste: In a blender, combine the quartered tomatoes, raw cashews, garlic cloves, and red chili powder. Blend until a smooth paste forms. Set aside.
⏱️ 5 min
- 2
Heat the oil in a large skillet or wok over medium heat. Once hot, add the mustard seeds and allow them to splutter.
⏱️ 2 min
- 3
Add the thinly sliced onion and sauté until it turns translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the split green chilies and fresh curry leaves. Sauté for another minute until fragrant.
⏱️ 1 min
- 5
Add the white parts of the chopped spring onions to the skillet. Cook for 2-3 minutes until slightly softened.
⏱️ 3 min
- 6
Pour in the prepared tomato-chili paste. Cook, stirring frequently, for 5-7 minutes, until the paste thickens and the raw smell disappears, and oil starts to separate from the sides.
⏱️ 7 min
- 7
Add the cooled cooked white rice to the skillet. Sprinkle with salt. Gently mix everything together, ensuring the rice is evenly coated with the tomato mixture. Be careful not to mash the rice.
⏱️ 5 min
- 8
Stir in about half of the green parts of the chopped spring onions. Cook for another 1-2 minutes, just to warm through.
⏱️ 2 min
- 9
Remove from heat. Garnish with the remaining fresh green parts of the spring onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tomato Spring Onion Rice
Ingredients
For the Tomato-Chili Paste
- 2 tomato, quartered
- 1/4 cup cashews, raw
- 4 cloves garlic
- 1 tablespoon red chili powder
For the Rice Dish
- 3 cups cooked white rice, cooled
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1 medium onion, thinly sliced
- 2 green chilies, split lengthwise
- 10 curry leaves, fresh
- 1 bunch spring onions, chopped, white and green parts separated
- 1 teaspoon salt, or to taste
Instructions
- 1
Prepare the tomato-chili paste: In a blender, combine the quartered tomatoes, raw cashews, garlic cloves, and red chili powder. Blend until a smooth paste forms. Set aside.
⏱️ 5 min - 2
Heat the oil in a large skillet or wok over medium heat. Once hot, add the mustard seeds and allow them to splutter.
⏱️ 2 min - 3
Add the thinly sliced onion and sauté until it turns translucent, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the split green chilies and fresh curry leaves. Sauté for another minute until fragrant.
⏱️ 1 min - 5
Add the white parts of the chopped spring onions to the skillet. Cook for 2-3 minutes until slightly softened.
⏱️ 3 min - 6
Pour in the prepared tomato-chili paste. Cook, stirring frequently, for 5-7 minutes, until the paste thickens and the raw smell disappears, and oil starts to separate from the sides.
⏱️ 7 min - 7
Add the cooled cooked white rice to the skillet. Sprinkle with salt. Gently mix everything together, ensuring the rice is evenly coated with the tomato mixture. Be careful not to mash the rice.
⏱️ 5 min - 8
Stir in about half of the green parts of the chopped spring onions. Cook for another 1-2 minutes, just to warm through.
⏱️ 2 min - 9
Remove from heat. Garnish with the remaining fresh green parts of the spring onions before serving.
⏱️ 1 min