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Tomato Rice Recipe Pin

Tomato Rice | Thakkali Sadam

Tomato Rice is an easy meal made with rice, tomatoes, and some spices. This tangy, flavorful rice recipe can be made as a one-pot meal or in a frying pan and also can be pressure-cooked. 
Print Recipe Pin Recipe
Cook Time 40 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • 1 pan
  • 1 bowl

Ingredients
  

  • 1 cup raw rice
  • 2 tablespoon oil (use any neutral oil)
  • ½ teaspoon urad dal (split black gram)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 no cinnamon stick 
  • 2-3 nos cloves
  • 1 no green cardamom pod optional
  • 8-10 nos curry leaves
  • 1 tablespoon ginger-garlic paste
  • 2 nos green chilies chopped
  • 3 nos big tomatoes diced
  • 1 no medium-sized onion sliced
  • ¼  teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 teaspoon sambar powder / bisi bele powder / curry powder optional
  • 1 teaspoon ghee skip for vegan version
  • 2 cups hot water
  • salt as needed
  • 1/4 cup coriander leaves chopped

Instructions
 

Preparation

  • Rinse your preferred rice for a couple of minutes and soak the washed rice for 20-30 minutes. Then, drain the water and set it aside.
    1 cup raw rice
  • Chop the green chilies, onions, and tomatoes. Crush a half-inch of ginger and 5-6 garlic cloves in a mortar pestle.
    2 nos green chilies, 3 nos big tomatoes
  • Keep all the required spices ready beforehand so that they don’t get burned later.

Cooking

  • Heat two tablespoons of oil in the pan or instant pot or pressure cooker. On a low flame, add the cinnamon stick, cloves, cardamom pods, and the Urad dal (split black gram). Sauté till the urad dal turns golden brown.
    2 tablespoon oil, ½ teaspoon urad dal (split black gram), 1 no cinnamon stick , 1 no green cardamom pod, 2-3 nos cloves
  • Then add the mustard seeds, cumin seeds, and curry leaves. Let it crackle.
    ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 8-10 nos curry leaves
  • Add the finely chopped onion and sauté until the onions are softened. Let them turn translucent. Then add the ginger-garlic paste and the chopped green chilies. Sauté until the raw aroma of ginger-garlic goes away.
    1 tablespoon ginger-garlic paste, 1 no medium-sized onion, 2 nos green chilies
  • Add the chopped tomatoes and half of the chopped coriander leaves. Cover it with a lid and let the tomatoes cook.
    3 nos big tomatoes, 1/4 cup coriander leaves
  • Now, add the turmeric powder, red chili powder, and Sambar powder / Bisi Bele powder / Curry powder. Stir and saute for a minute.
    ¼  teaspoon turmeric powder, ½ teaspoon chili powder, 1 teaspoon sambar powder / bisi bele powder / curry powder
  • Add the soaked rice and gently mix very well without breaking the rice grains. Sauté for a minute.
    1 cup raw rice
  • Add two cups of warm/hot water to the mixture. Mix very well. Season with salt and before covering it with a lid add a teaspoon of ghee.
    2 cups hot water, salt as needed, 1 teaspoon ghee
  • If cooking in a pan let it cook for 20 mins and then check if it is dry. Add 1/4th cup of water if the rice looks dry. If cooking in a pressure cooker or instant pot, check the tips above for details.
  • Garnish with the remaining chopped coriander leaves and serve it with raita or pappadums.

Notes

  1. Choose ripe tomatoes to make this recipe.
  2. Wash the rice properly before using, it will make the rice fluffy.
  3. Adjust the spiciness according to your preference.
Keyword Rice Recipe, Tomato Rice Recipe, vegan recipes, Vegetarian Recipe