Ingredients
- 2 cups (preferably cooled, leftover rice works best) Cooked Rice
- 3 medium, finely chopped Tomatoes
- 1 large, thinly sliced Onion
- 2, slit Green Chilies
- 4 cloves, crushed or finely chopped Garlic
- 1 tsp, grated (optional) Ginger
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal (optional)
- 1 tsp Chana Dal (optional)
- 1 Dry Red Chili
- 10 Curry Leaves
- ยผ tsp Turmeric Powder
- ยฝ tsp (adjust to taste) Red Chili Powder
- 1 tsp Coriander Powder
- ยฝ tsp (optional) Garam Masala
- Salt โ to taste
- 2 tbsp Oil
- Coriander Leaves โ for garnish
Directions
Tomato Rice, also known as Thakkali Sadam in South India, is a vibrant and flavorful one-pot dish that combines the tanginess of fresh tomatoes with aromatic spices and cooked rice. This easy-to-make recipe is perfect for those busy days when you want something quick yet satisfying. The rice is cooked separately and then mixed with a spicy tomato-based masala made from onions, green chilies, garlic, mustard seeds, curry leaves, and a blend of traditional Indian spices like turmeric, coriander, and red chili powder. The result is a colorful, fragrant, and mildly spicy rice dish that pairs wonderfully with simple sides like yogurt, papad, or a fresh salad. Tomato Rice is not only delicious but also versatile โ you can customize the spice level to your preference and add nuts or vegetables for extra texture. Ideal for lunchboxes, picnics, or a comforting family meal, this recipe showcases the best of South Indian home cooking with minimal effort.
Hereโs a basic nutrition estimate for one serving (approx. 1 cup) of Tomato Rice:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250โ300 kcal |
| Carbohydrates | 50โ55 g |
| Protein | 4โ5 g |
| Fat | 6โ8 g |
| Fiber | 3โ4 g |
| Sugar | 5โ7 g |
| Sodium | 300โ400 mg |
| Cholesterol | 0 mg |
Disclaimer: This recipe is provided for informational purposes only. Nutritional values are approximate and can vary based on ingredients and portion sizes. Please consult a healthcare professional for personalized dietary advice, especially if you have any allergies or medical conditions.
Steps
1 Done | Cook rice and let it cool. You can spread it on a plate to keep the grains separate. |
2 Done | Heat oil in a pan. Add mustard seeds and let them splutter. |
3 Done | Add urad dal, chana dal, red chili, and curry leaves. Fry for a few seconds until golden. |
4 Done | Add sliced onions and green chilies. Sautรฉ until onions turn soft and light golden. |
5 Done | Add chopped garlic and ginger (if using). Sautรฉ till fragrant. |
6 Done | Add chopped tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until tomatoes become soft and oil starts to separate. |
7 Done | (Optional) Add garam masala for extra depth. |
8 Done | Add the cooked rice and gently mix to coat the grains evenly with the tomato masala. Be careful not to mash the rice. |
9 Done | Taste and adjust salt/spice. Cook for 2โ3 more minutes on low. |
10 Done | Garnish with chopped coriander leaves. Serve hot with papad, curd, or pickle. |
11 Done | ๐ TipsAdd a pinch of jaggery or sugar to balance the acidity of tomatoes. Can include cashews or peanuts for crunch. Great with boiled egg, raita, or even potato fry on the side. |
