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5 from 2 votes

Tomato rice recipe

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.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 1 cup Basmati rice
  • 3 Tomatoes
  • 1 Onion
  • 15 Garlic small cloves/ flakes
  • 1 tsp Red chilli powder
  • ½ tsp Garam masala powder
  • 2 Green chillies
  • tsp Turmeric
  • Salt as per taste
  • 1 tbsp Coriander leaves

To Temper

  • 1 tbsp Oil
  • 1 tsp Ghee
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 2 tsp Chana dal
  • 1 tsp Fennel seeds or cumin seeds optional
  • 1 sprig Curry leaves


  • Wash and soak  basmati rice (or any cooking rice) for 10 mins. 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 tsp of ghee or sesame oil and let it cool. Separate the grains gently once cooled. You can use left over rice too for this.
  • Heat a kadai with oil,ghee and temper with the items given under ‘To temper’ table. Add thinly sliced garlic (into cirlces), slit green chillies and give a fry. Then add sliced onion and fry till transparent.
  • 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 atleast some 10 min. standing time.



  • You can add finely chopped carrots and green peas also...