Need Dinner Ideas? Try This Tomato Rice And Chutney By MasterChef Australia Fame Sandeep Pandit
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When an ex-chemical engineering student decided to enter a cooking reality that is broadcasted worldwide, little did he imagine that his life would take 360 degree turn. Chef Sandeep Pandit, proudly represented Indian cuisine on MasterChef Australia, and became one of the most popular contestants instantly. Chef Sandeep is now cooking up a storm online. A social media sensation, chef Sandeep, likes to keep his recipes traditional, simple and homely, and this tomato rice and chutney recipe is proof.  

Tomato rice is a beloved South Indian comfort food. Also known as Thakkali Sadam, this rice preparation is bursting with tangy tomatoes, spices and soft rice, making it one wholesome dish for your entire family. While it is usually made in one pot, where first you prepare the masala with onions, tomatoes and mustard seeds and then add rice to it. Everything is cooked together, until the rice turns red and flavourful. It is then served hot with a portion of sambhar or chutney.

In this recipe however, chef Sandip tries a new and easy approach. He first makes a tomato chutney with mustard seeds, cumin seeds, olive oil, coconut and tomatoes. After he as this tangy and coarse chutney, he adds it to the rice and cooks the dish until done. It is truly one easy and filling recipe that you must try soon. Without further ado, here is the recipe you have been waiting for. Try it at home and let us know if it impressed you too?  



  • 1.5 Tsp (Teaspoon) Cumin seeds
  • 1 Tsp Mustard Seeds
  • 2 Tbsp (Tablespoon) EVO Oil
  • 15-20 Curry leaves
  • 400 gms of the canned Tomatoes/ 500 g chopped Tomatoes
  • Salt to taste
  • 1 Tsp Jaggery/ Palm Sugar/ Sugar (Optional)
  • 2 Tsp Kashmiri Red Chilli powder
  • 1 Tsp Coriander Powder


1. In a medium fry pan Toast the Cumin and Mustard seeds and pour the oil

2.  Add in the 10-12 curry leaves and allow to sputter

3.  Add the Tomatoes and cook for 10-12 mins

4. Cut the heat and in the Salt, sugar and spices

5. Cook until the chutney dries out and the oil starts to ooze

6.  Add 5-8 more curry leaves. Cook for a few more minutes and take it off the heat


  • 1 Tsp cumin seeds
  • ½ Tsp Mustard Seeds
  • 2 Tbsp  Olive Oil  
  • 1 Tbsp Tomato Chutney
  • 5-6 curry leaves
  • 1.5 Cups of Leftover rice from the fridge
  • 1 Tbsp Chopped Coriander (Optional)


  1. In a medium fry pan Toast the Cumin and Mustard seeds and pour the oil
  2. Add in the curry leaves and allow to sputter
  3. Add the Bhuna Masala or the Tomato chutney and create a hot spice mix
  4. Add the rice and mix everything together. Cook until the rice has warned through
  5. Season as desired and finish off with some fresh coriander