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Tomato Rice Recipe | Thakkali Sadam Recipe

Tomato Rice also known as thakkali sadam recipe is a popular South Indian lunch menu like my tomato biryani and can be made easily with leftover rice, onions, garlic, tomatoes and a bunch of spices. In this recipe I have shared how to make tomato rice from scratch and instant tomato rice mix or paste which can be stored in fridge for few days. Learn how to make the best tomato rice recipe with step by step pictures and video.
4.20 from 5 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 417kcal

Equipment

  • Cooking pot

Ingredients

For Tempering

  • ¼ cup Indian Sesame Oil (Gingelly Oil)
  • 1 piece Cinnamon Stick
  • 1 tbsp Fennel Seeds
  • 2 no Cardamom
  • 2 no Cloves
  • 1 no Bay Leaf
  • 10 cloves Garlic peeled and left whole

For Making Tomato Rice Mix

  • 1 large Onion sliced thinly
  • 5 large Tomatoes sliced thinly
  • 3 no Green Chilli slit
  • 2 tbsp Kashmiri Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • ½ cup Curry Leaves
  • 1 tbsp Salt
  • 1 tsp Sugar
  • 3 tbsp Coriander Leaves finely chopped

Instructions

  • Start by cooking rice. You can use leftover rice or any rice of your choice. Set aside.
  • Heat oil in a kadai. Add in whole spices and let them sizzle. Add in garlic and saute till golden. Add in onions, green chillies and curry leaves, along with salt and sugar. Saute till golden. Now add in the spice powders and mix well.
  • Add in tomatoes and cook till it turns mushy. Keep cooking them, at a stage the oil will separate from the mix. Now add in the cooked rice and mix well. Let the rice gets heated through. Finally add in coriander leaves and serve.

Video

Notes

  • You can use leftover cooked rice for making tomato rice. Or use freshly cooked rice. Make sure you cool the rice completely before mixing in the masala so the rice doesn't gets mushy.
  • I use the ratio of 1 large onions to 5 large tomatoes. But you can use 6 tomatoes for 1 sliced onions. 
  • Kashmiri chilli powder adds bright red colour to the masala.
  • Add extra ¼ cup of oil if you are planning to make this masala in bulk and store longer. 
  • Whole garlic cloves adds flavour, but you can skip that and use ginger garlic paste. 

Nutrition

Serving: 1servings | Calories: 417kcal | Carbohydrates: 63g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 1832mg | Potassium: 811mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5359IU | Vitamin C: 1220mg | Calcium: 353mg | Iron: 3mg
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