Tomato rice, thakkali sadam recipe - a flavorful variety goes well with just fryums/ vadams or a simple potato curry. Perfect for weekends or to make a quick lunch.
Thakkali sadam is a spicy variety rice prepared for lunch. Quick and easy fix especially if you are cooking for one.
🍅 What is it?
Tomato rice or Thakkali sadam as we call it in Tamil at home (Thakkali means 'Tomato', Sadam means 'cooked rice').
There are various methods to make this, but mine is make a gravy and mix version.
😍 Why I love it?
Firstly, I love the garlic flavor in this recipe that goes well with the sweet and tangy tomatoes.
Secondly, it is so versatile that you can make this tomato rice recipe with leftover rice as well!
I love thakkali sadam a lot. Initially never got it right when I tried to make.
Either, will over cook the rice or won't fry the tomato paste to be mixed with rice properly. So the taste won't be perfect.
Then experience taught me how to make a decent thakkali sadam over time. Check out my lip smacking thakkali kuzhambu recipe in this website.
Now a days I can proudly say I make tasty tomato rice. Once when I made this, I could see my MIL like this one and asked to make it the same way other day too.
I felt really happy for the first time that day when I knew I too can make properly as it was my beginning stage in cooking.
Love the garlic flavor in this a lot. So make sure always add it.
Thakkali sadam stays good for 6 hours easily in room temperature. But it can easily get spoiled if not fried properly or if hands are used to mix.
If taking for lunch box, please be aware this gets spoiled soon. So eat as soon as possible.
If you want to put inside the fridge, first thing cool down and refrigerate immediately. Consume within 24 hours. Re-heat thoroughly before eating again.
Goes well with
Tomato rice | Thakkali recipe
- 1 cup Basmati rice
- 3 Tomatoes
- 1 Onion
- 15 Garlic small cloves/ flakes
- 1 teaspoon Red chilli powder
- ½ teaspoon Garam masala powder
- 2 Green chillies
- ⅛ teaspoon Turmeric
- Salt as per taste
- 1 tablespoon Coriander leaves
- 1 tablespoon Oil
- 1 teaspoon Ghee
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 1 teaspoon Fennel seeds or cumin seeds
- 1 sprig Curry leaves
- Wash and soak basmati rice firstly (or any cooking rice) in hot water preferably for 10 mins.
- After that, pressure cook rice for three whistles in medium flame with 1 & ½ cup water.
- Once pressure is released by itself, transfer the rice to a broad vessel, add a teaspoon of ghee or sesame oil and let it cool.
- Separate the grains gently once cooled. You can use left over rice too for this.
- After that, heat a kadai with oil, ghee and temper with the items given under ‘To temper’ table.1 tablespoon Oil, 1 teaspoon Ghee, ½ teaspoon Mustard, 1 teaspoon Urad dal, 2 teaspoon Chana dal, 1 sprig Curry leaves, 1 teaspoon Fennel seeds
- Then add thinly sliced garlic (into circles), slit green chillies and give a fry.
- After that, add sliced onion and fry till translucent.
- Add chopped tomato, required salt and fry until it turns mushy.
- After that, in goes all the powders -red chilli, garam masala, turmeric and the coriander leaves.
- Fry furthermore until tomatoes gets in to mushy gravy for 4-5 minutes until oil separates but still it remains moist and semi gravy.
- Finally mix this gravy with the cooked rice along with sesame oil or ghee if needed and give at-least some 10 minutes standing time.
- You can add finely chopped carrots and green peas also to add nutritional value
- Cook rice with half salt and the gravy with half salt for more balanced taste.
Step by step
- Wash and soak basmati rice firstly (or any cooking rice) for 10 mins, preferably in hot water.
- Pressure cook for three whistles in medium flame with 1 & ½ cup water.
- Once pressure is released by itself, transfer to a broad vessel, add a teaspoon of ghee or sesame oil and let it cool.
- Separate the grains gently once cooled.
- Heat a kadai with oil,ghee and temper with the items given under ‘To temper’ table.
- Add thinly sliced garlic (into circles), slit green chillies and give a fry. Then add sliced onion and fry till transparent.
- After that, add chopped tomato, add salt and fry until it turns mushy and add the powders-red chilli, garam masala, turmeric and the coriander leaves.
- Fry till tomatoes gets in to mushy gravy for 4-5 minutes until oil separates but still it remains moist and semi gravy.
- Now mix this gravy with the cooked rice along with sesame oil or ghee if needed and give at-least some 10 min. standing time.
Serve with onion raita or korma. I made it for Aj, so he had with his favorite Broccoli stir fry...