Tomato Rice/ Thakkali sadham

Tomato rice is an easy rice recipe with fewer ingredients and great in taste. It is a famous south Indian recipe. We can prepare it in different ways. I used tomato and very few spices as main ingredients. This gives a nice mild and good taste. The spices won’t be dominating in this method though it tastes similar to biryani.
For me perfect combination for tomato rice is homemade potato chips. This is the way my mom used to pack for my lunch box during school days. Now I prepared the same combination for my hubby’s lunch box. He too liked it. Since I made this for hubby’s lunch box, cooked without soaking the rice in water, to preserve the moist of rice. Cook the rice as you like.

Tomato Facts
Tomatoes are rich in Vitamin A, Vitamin C, Folic acid and has antioxidants. Tomatoes make your skin look great. It also prevents the risk of cancer, balances blood sugar and improves vision. Eating tomatoes without seeds prevents kidney stones and gallstones.

Tomato Rice Recipe

Author: Nancy JayCuisine: IndianRecipe type: Main Course
Prep. Time: 10 minsCook Time: 20 minsTotal Time: 30 mins

Rice– 2 cups Basmati
Tomato– 2 big + half of small
Onion– ¼ to less than ½ cup
Ginger Garlic paste– 1 to 1.5 tbsp.
To Temper
Oil + ghee– 2 + 1.5 tbsp.
Cinnamon– 2 no. of 1 inch stick
Cloves– 4 to 6
Green Chilly– 2 slited

  1. Heat oil and ghee in a pan. Add cinnamon and cloves in medium heat. After the cloves are swollen and sends aroma, add green chilly.
  2. Now add onion and sauté till it becomes slight golden brown. Then add ginger garlic paste.
  3. Once the raw smell of ginger garlic paste is gone, add finely chopped tomato and saute it till the raw smell goes and the tomato is smashed.
  4. Now add basmati rice and add water and salt, then put the weight(I cooked it in pressure cooker) . cook the rice for 3 whistles in high flame.
  5. Once the rice is ready, allow the rice to cool and fluff it with a fork without breaking the rice to let it cool. Then serve the rice.

Note: Cook basmati rice either by soaking it half an hour and then cooking it 1.5 cups of water/cup.
Or if you want the rice to be moist, cook 2 cups of rice with 3 ½ to ¾ cups of water since mashed tomato is already watery.


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