Tomato Rice

 

Tomato Rice, popularly known as Thakkali Sadam in South India, is a vibrant and flavorful rice dish that tantalizes the senses with its rich aromas and delightful colors. This one-pot meal is a perfect harmony of tangy, spicy, and slightly sweet flavors, making it a comforting and satisfying choice for any meal. Traditionally, Tomato Rice is crafted by simmering fragrant basmati rice in a luxurious tomato-based masala.

 

This masala is enriched with the pop of mustard seeds, whole spices, the warm essence of curry leaves, and the gentle heat of green chilies, combined with the warming spices of turmeric, asafoetida, sambar powder, and red chili powder. This beloved dish is a staple in South Indian households, cherished for its quick preparation and convenience on busy days. It pairs beautifully with a cooling raita, crispy papad, and zesty pickles, creating a delightful meal experience. Whether you’re preparing for a busy week or yearning for a soothing homemade dish, Tomato Rice is truly a culinary treasure waiting to be savored! 

 

 

 

                                                                 

 

Recipe

Ingredients:

 Basmati rice (or any rice of your choice) 1 cup

 Ripe tomatoes (finely chopped and pureed) 3 large

 Onion (finely chopped) 1 medium

 Green chilies (slit) 2

 Garlic (finely chopped) 1 tsp

 Mustard seeds ½

 Fennel seeds ½

 Whole red chili 1

 Cinnamon, a small piece

 Cloves 2

 Bay leaf 1

 Asafoetida a pinch

 Turmeric powder ¼

 Red chili powder or Kashmiri chili powder (adjust according to your spice preference) 1 tsp

 Sambar powder 1 tsp

 A few curry leaves

 Oil or ghee 2 tbsp

 Water 1.5 cups to cook the rice beforehand

 Salt, to taste

 

Method:

Begin by washing the rice thoroughly, allowing it to soak in water to enhance its texture. Cook the soaked rice in a pressure cooker with 1.5 cups of water until perfectly fluffy.

In a pan, heat the oil or ghee over medium heat. Add the mustard seeds and fennel seeds, listening for their delightful crackle as they splutter.

Then incorporate the fragrant curry leaves, dry red chili, and slit green chilies to infuse the oil with their heat and flavor.

 

Add the finely chopped onions and garlic to the pan, and sauté them until they turn a beautiful golden brown. Next, add the tomato puree and chopped tomatoes, stirring until the mixture has transformed and the raw aroma has dissipated.

 

Season this vibrant mixture with salt, turmeric, red chili powder, and a hint of sambar powder. Allow it to simmer until the tomatoes soften and the oil begins to separate from the masala, enveloping your kitchen in an irresistible aroma.

 

Gently fold the cooked rice into the tomato masala, ensuring each grain is luxuriously coated with the rich mixture. Cover the pan and let it simmer on low heat, allowing the flavors to meld and the rice to absorb the tantalizing spices. 6. Once the dish is complete, serve the Tomato Rice hot alongside refreshing raita, crunchy papad, or tangy pickle.

 

Relish this exquisite, tangy, and spicy Tomato Rice, or Thakkali Sadam, as a delightful lunch or dinner that captures the essence of South Indian cuisine.

 

 

Please leave your valuable comment. Follow me on   Facebook. If you have tried the recipe, pls post the pic @mypassionatekitchen on Instagram and My Passionate Kitchen Facebook page. 

You may alsoSweet Potato Moong dal Stuffed Paratha.

 

 

 

Nutrition per Serving (1 Cup / 200g)

Calories 200–250 kcal

Carbohydrates 35–40 g

Protein 4–5 g

Fat 6–8 g (depending on oil)

Fiber 2–3 g

Sugar 3–4 g (natural from tomato & onion)