Tomato Rice, also known as Tomato Chitranna, is a simple, quick, and flavorful South Indian rice recipe made using ripe tomatoes, onions, curry leaves, and basic spices. This is a completely vegan recipe and a great way to use leftover rice to make a delicious meal in just a few minutes.
This tomato rice recipe is very popular in Karnataka homes and is often packed for lunch boxes, travel, or quick weeknight dinners. The seasoning with mustard seeds, chana dal, and urad dal adds a nice crunch and traditional South Indian flavor to the rice. Cooking the tomatoes on slightly high heat gives the dish a nice tangy and rich taste.
This recipe does not require any special masala powders, and it is made with simple pantry ingredients, making it an easy everyday recipe.
You can serve this tomato chitranna with onion raita, plain yogurt, potato chips, papad, or even pickle on the side.
Tips for Best Tomato Rice:
Use cooked rice that has cooled down completely for best texture.
Do not overcook the tomatoes; cook on medium-high heat for a few minutes for better flavor.
You can adjust the spice level by adding or reducing green chilies.
Adding a little coriander leaves at the end gives fresh flavor.
You can also add peanuts if you like some extra crunch.
This recipe is:
Vegan
Quick and easy
You can use  leftover rice
Lunch Box friendly
South Indian style
No grinder needed
Ready in under 20 minutes

Ingredients:

• 3 tomatoes (chopped)
• 1 onion (diced)
• Chopped coriander leaves
• Few curry leaves
• 1 tsp red chilli powder
• 2 to 3 green chilies (optional – for extra spice)
• 1 tsp salt or salt to taste
• 3 cups cooked rice

For seasoning:

• 1.5 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal (uddina bele)
• 1/4 tsp turmeric powder
• Curry leaves
• Chopped green chilies (optional)

Method:

1. Heat oil in a pan on medium heat.
2. Once the oil is hot, add mustard seeds and let them pop.
3. Add chana dal and urad dal, fry until they turn golden brown.
4. Add chopped green chilies (optional) and curry leaves.
5. Add chopped onions, turmeric powder, and sprinkle a little salt. Mix and sauté for a minute.
6. Add chopped tomatoes and red chilli powder. Increase the heat and cook on high heat for 2 to 3 minutes.
7. Reduce the heat, then add salt and cooked rice. Mix everything well.
8. Cover and cook on low heat for a minute so the flavors combine.
9. Finally, add chopped coriander leaves, mix gently, and turn off the heat.
10. Serve hot with raita or chips.