Tomato Rice

 

Tomato Rice, popularly known as Thakkali Sadam in South India, is a vibrant and flavorful rice dish that tantalises the senses with its rich aromas and delightful colours. This one-pot meal is a perfect harmony of tangy, spicy, and slightly sweet flavours, 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 chillies, combined with the warming spices of turmeric, asafoetida, sambar powder, and red chilli 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 savoured! 

 

 

 

                                                                 

Meal type: Lunch

Method: Pressure cook

Cuisine: South Indian 

Yields for 2 persons

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 chillies (slit) 2

 Garlic (finely chopped) 1 tsp

 Mustard seeds ½

 Fennel seeds ½

 Whole red chilli 1

 Cinnamon, a small piece

 Cloves 2

 Bay leaf 1

 Asafoetida a pinch

 Turmeric powder ¼

 Red chilli powder or Kashmiri chilli 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 chilli, and slit green chillies to infuse the oil with their heat and flavour.

 

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 chilli 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 flavours to meld and the rice to absorb the tantalising 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.

 

 

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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)

Fibre 2–3 g

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