Tomato Crostini

Tomato Green Pepper Rice, southern Indian style


  • 4 medium sized vine ripened tomatoes, diced
  • 1 large green pepper, chopped
  • 1/2 medium-sized red onion, chopped
  • 3 cups cooked basmati rice (I substitute Quinoa for rice)
  • 4 dry red chillies
  • 1 Tbsp. coriander seeds
  • 2 tsps. cumin seeds
  • 2 Tbsps. channa dhal/split peas
  • 1 Tbsp. urad dhal
  • 3 Tbsps. canola oil to sauté
  • 8 to 10 curry leaves
  • 2 Tbsps. fresh cilantro, chopped
  • 2 tsps. turmeric powder
  • 1 Tbsp. melted butter (clarified butter)
  • Salt to taste


Sauté the spices in the order of red chillies, coriander seeds, cumin seeds, channa dhal and urad dhal in a Tbsp. of oil. After the dhals turn light brown, remove from heat. Grind the ingredients to a powder but not too fine.

In a Tbsp. of oil add the onions and green pepper, sauté. After onions turn translucent, add the tomatoes. Add the turmeric powder and salt, mix well. Add curry leaves and fresh cilantro.

On a wide platter or bowl mix the cooked rice with the tomato and green pepper preparation. Adjust salt as needed. Finally add the melted butter. Serve with raitha.

^ Please contact me for any of these ingredients or utensils.

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