If you’re looking for a flavorful, quick, and comforting meal, then this tomato rice recipe is just what you need! Known as Thakkali Sadam in Tamil, this dish is a staple in many South Indian households and loved for its bold flavors and simplicity. Made with ripe, juicy tomatoes, fragrant spices, and cooked rice, this one-pot wonder is spicy, tangy, and absolutely satisfying.
Whether you’re preparing a lunchbox meal, a busy weeknight dinner, or a simple Sunday brunch, this tomato rice fits the bill perfectly. It’s a brilliant way to use up leftover rice and turns ordinary ingredients into something incredibly aromatic and tasty. With minimal prep and pantry staples, you can whip up this South Indian classic in under 30 minutes.
Tomato rice is flavorful, versatile, vegetarian, gluten-free, and easily vegan—great alone or with raita, salad, or crispy papad.
Let’s dive into this comforting, homemade tomato rice recipe that’s as delightful as it is easy!
To maintain the traditional taste of Thakkali Sadam, I’ve used a freshly ground spice blend that adds a rich, homemade flavor to the dish. This freshly prepared masala brings out the true essence of South Indian cooking. If you find yourself making tomato rice frequently, it’s a great idea to prepare this spice mix in bulk and store it in an airtight container. Having it ready in advance not only saves time but also ensures you can whip up this delicious rice quickly whenever the craving strikes.
Ingredients
- 1 cup basmati rice – Rinse and soak for 15–20 minutes to ensure soft, fluffy grains after cooking.
- 2 tablespoons oil – Sesame oil is ideal for an authentic touch, but any cooking oil will do.
- ½ teaspoon mustard seeds – Added during tempering, they sizzle and pop in hot oil, infusing the dish with a warm, earthy fragrance.
- 1 teaspoon urad dal (split, skinless black gram) – Adds a toasty flavor and a bit of crunch.
- One teaspoon chana dal (split Bengal gram) – Provides a nutty texture and deep flavor when sautéed.
- 1 tablespoon chopped cashew nuts (optional) – Adds richness and a light crunch; great for special occasions.
- 8–10 fresh curry leaves – Imparts a distinct South Indian aroma and depth to the dish.
- 1 green chili, slit – Brings mild heat and a fresh chili flavor.
- 1 cup sliced onions – Cooked until golden, they offer sweetness and a savory base.
- 3 medium tomatoes, pureed – Ripe tomatoes give the dish its signature tang and vibrant red color.
- Salt to taste – Enhances and balances all the other flavors.
- 1½ teaspoons red chili powder – Adds spice and bright color to the rice.
- 2 teaspoons coriander powder – Provides warm, earthy notes that complement the tomato base.
- ½ teaspoon garam masala – Finishes the dish with a touch of warmth and complexity.
- ¼ cup green peas (optional) – Brings a touch of natural sweetness and vibrant color to the dish; can be added fresh or straight from the freezer.
- 1¼ cups water – Adjust as needed to cook rice without turning mushy.
Stove Top Method:
1) Prepare the rice in advance – Begin by cooking the rice ahead of time or use leftover rice from a previous meal. For best results, I’ve used basmati rice, prepared using my tried-and-tested method for cooking perfectly fluffy grains. Allow the rice to cool completely before using, as it helps prevent clumping.
2) Start preparing the spice mix – In a dry pan, add chana dal, urad dal, coriander seeds, and dried red chilies. Place the pan over medium-low heat to ensure even roasting without burning.
3) Roast until aromatic and golden – stir the mixture continuously while roasting. The dals should turn a light golden brown and the coriander seeds will begin to release a pleasant, nutty aroma. Be careful not to increase the heat, as under-roasted dals can taste raw and affect the flavor of the final dish.
4) Allow the spices to cool – Once the spices are evenly roasted, remove the pan from heat and let the mixture cool down completely. This helps maintain the aroma and ensures safe grinding.
5) Prep the vegetables – While the spice mix is cooling, slice the onions, slit the green chili, and puree the tomatoes using a blender. Set them aside for cooking.
6) Grind the roasted spices – Once cooled, transfer the roasted ingredients to a spice grinder or clean coffee grinder. Grind them into a smooth, fine powder. This freshly made masala is the key to adding rich, homemade flavor to your Thakkali Sadam.
How to make Tomato Rice?
1) Heat oil and temper the mustard seeds – In a heavy-bottomed pan, heat oil over a medium flame. Once hot, add mustard seeds and let them splutter to release their aroma. Let them crackle and pop—this releases their nutty aroma and signals they’re properly tempered.
2) Sauté aromatics – Add chopped onions, sliced green chilies, and fresh curry leaves to the hot oil, allowing their flavors to release as they cook. Add a small amount of salt at this point to speed up the cooking process by drawing out moisture from the onions, helping them soften more quickly.
3) Cook until onions turn soft and golden – Keep sautéing the mixture until the onions become translucent and start turning light golden brown. This forms a flavorful base for the tomato mixture.
4) Incorporate the tomato puree – Pour in the fresh tomato puree along with the remaining salt, and mix well so it combines evenly with the sautéed ingredients. Mix thoroughly with the sautéed onions so the flavors blend well and cook uniformly.
5) Cook the tomato mixture until thick – Let the tomatoes cook down completely. Stir occasionally until the excess moisture evaporates and the puree thickens into a rich, concentrated paste. This step deepens the flavor.
6) Add the homemade spice powder – Sprinkle the freshly prepared masala over the cooked tomato base, allowing it to infuse the mixture with rich, aromatic flavors. This will infuse the paste with robust, roasted flavors.
7) Stir and cook briefly – Mix the spices thoroughly into the tomato base. Cook for a few seconds to allow the masala to bloom and release its aroma.
8) Add the cooked rice – Carefully add the pre-cooked and cooled rice into the pan, ensuring the grains stay separate and don’t break while mixing. Break up any clumps with your hands if needed before adding.
9) Mix and finish cooking – Gently fold the rice into the tomato mixture, making sure it’s evenly coated with the masala. Cook for 2–3 minutes – Let the rice warm up completely, stirring gently so the spices blend evenly and the flavors are well absorbed.
Serving Ideas:
- Serve as is or with sides – This flavorful tomato rice tastes wonderful on its own, but you can elevate the meal by serving it with a side of cooling yogurt or a refreshing raita. Popular options include boondi raita or spiced tadka raita.
- Add crunch with accompaniments – For added texture and a satisfying crunch, enjoy this rice with crispy papad, masala papad, or a handful of potato or banana chips on the side.
- Great for lunchboxes – Tomato rice makes an excellent meal to pack in lunchboxes, whether for school or the office. Its bold flavors hold up well and remain delicious even at room temperature.
- Pack raita separately – If packing for lunch, store the raita or yogurt in a separate container to keep the rice from turning soggy and to maintain freshness until mealtime.
- Adjust the spice for kids – When making this dish for children, consider reducing the amount of green chili or red chili powder. You can also skip the chilies entirely to make it more kid-friendly without compromising the taste.
- Serve warm or at room temperature – While it’s best enjoyed warm, tomato rice also tastes great at room temperature, making it perfect for picnics or travel meals.
Expert Tips & Tricks for Perfect Tomato Rice
- For better texture, it’s ideal to use rice that was cooked the previous day. Freshly cooked rice is usually soft and can become sticky when combined with the masala, making it harder to achieve a fluffy texture. For a fluffier result, use rice that was cooked earlier and cooled completely. If you’ve just cooked the rice, lay it out on a large plate or tray and let it cool completely.
- This helps keep the grains separate and prevents them from becoming mushy when mixed. This keeps the grains separate and avoids a mushy texture when combined with the tomato masala. This helps prevent the rice from clumping.
- Opt for ripe tomatoes – Juicy, well-ripened tomatoes add a natural sourness and deep color to the dish, enhancing its overall flavor and presentation. Avoid using unripe or sour tomatoes as they may alter the taste. You can even use a mix of pureed and finely chopped tomatoes for added texture.
- Grind spice powder in bulk: If you love making tomato rice often, double or triple the dry spice mix quantity and store it in an airtight jar. It stays fresh for weeks and saves you time during busy mornings.
- Add vegetables for variation: To make it more nutritious, feel free to toss in green peas, grated carrots, or bell peppers along with the tomato. These not only add color but also make the meal more wholesome.
- Boost the flavor with ghee: A small spoon of ghee drizzled at the end enhances the aroma and taste, giving it a more traditional South Indian touch.