Tomato Rice Recipe: A Flavorful South Indian Delight You Can’t Miss!

If you’re looking for a quick, delicious, and comforting meal, Tomato Rice (Thakkali Sadam) is a perfect choice. Bursting with tangy tomato flavor and fragrant spices, this simple South Indian dish can instantly satisfy your hunger while being healthy and easy to prepare. Whether you’re a student, a busy professional, or someone who loves homemade comfort food, this recipe is sure to become your favorite.

Why You’ll Love This Tomato Rice Recipe?

• Quick & Easy: Takes less than 30 minutes to prepare.
• One-Pot Meal: Perfect for lunchboxes and busy days.
• Full of Flavor: A perfect mix of tangy tomatoes, aromatic spices, and fluffy rice.
• Healthy & Light: Made with fresh ingredients, minimal oil, and no heavy sauces.

Read More : Click Here

🍅 Ingredients You’ll Need for Tomato Rice Recipe

Here’s what you need to make authentic South Indian-style Tomato Rice:

Main Ingredients

• 2 cups cooked rice (preferably leftover rice)
• 3 ripe tomatoes, finely chopped
• 1 medium onion, sliced thin
• 2 green chilies, slit
• 1 tsp ginger-garlic paste
• 2 tbsp oil (you can also use ghee for rich flavor)
• Salt to taste

Spices & Seasoning

• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 sprig curry leaves
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp garam masala
• Fresh coriander leaves for garnish
• Roasted peanuts or cashews(optional)

Optional Add-ins

• Roasted peanuts or cashews for crunch
• Green peas or grated carrots for nutrition

Step-by-Step Preparation Guide

Step 1: Prepare the Base

1. Heat oil in a pan on medium flame.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, curry leaves, and green chilies.
4. Add sliced onions and saute until golden brown.

Step 2: Add Tomatoes and Spices

1. Add the ginger-garlic paste and saute until the raw smell disappears.
2. Add chopped tomatoes and cook until they turn soft and mushy.
3. Mix in turmeric powder, red chili powder, garam masala, and salt.
4. Stir well and let the mixture cook until the oil separates from the masala.

Step 3: Combine Rice and Masala

1. Add the cooked rice to the tomato mixture.
2. Gently mix to coat the rice with the masala evenly.
3. Cook for 2–3 minutes on low flame so that the flavors blend beautifully.
4. Garnish with fresh coriander leaves.

Step-by-Step COOKING METHOD WITH PHOTOS:

Step 1: Prepare the Base

1. Heat oil in a pan on medium flame.

2. Add mustard seeds and let them splutter.

3. Add cumin seeds, curry leaves, and green chilies.

4. Add sliced onions and saute until golden brown.

Step 2: Add Tomatoes and Spices

1. Add the ginger-garlic paste and saute until the raw smell disappears.

2. Add chopped tomatoes and cook until they turn soft and mushy.

3. Mix in turmeric powder, red chili powder, garam masala, and salt.

4. Stir well and let the mixture cook until the oil separates from the masala.

Step 3: Combine Rice and Masala

1. Add the cooked rice to the tomato mixture.

2. Gently mix to coat the rice with the masala evenly.

3. Cook for 2–3 minutes on low flame so that the flavors blend beautifully. Here I have added roasted peanuts and cashews for cruch. You may skip this.

4. Garnish with fresh coriander leaves.

Serving Suggestions

Tomato rice is versatile and pairs well with:

• Raita: Cooling cucumber or onion raita.
• Papad: Crispy fried or roasted papad adds crunch.
• Pickle: Spicy Indian pickles enhance flavor.
• Curd: Plain curd balances the tanginess.

Pro Tips for Perfect Tomato Rice

• Use leftover rice: It helps prevent sogginess.
• Balance the tanginess: Add a pinch of sugar if tomatoes are too sour.
• Spice adjustment: Modify chili and garam masala according to taste.
• Add vegetables: Green peas, carrots, or capsicum make it more colorful and nutritious.
• Use basmati rice for an aromatic version or sona masoori for a traditional touch.

🇮🇳 Relatable Story: A Taste of Home

Rashmi, a teacher from Karnataka, shared how tomato rice became her go-to comfort food during her college days. With limited time and money, she learned this simple recipe from her mother. Today, even as a busy professional, she still makes tomato rice to relive the warmth of home-cooked meals.

(Visual suggestion: Add an illustration or candid image of a South Indian kitchen scene.)

Nutrition Facts (Per Serving)

• Calories: 280 kcal
• Protein: 6g
• Fat: 8g
• Carbohydrates: 45g
• Fiber: 4g

Conclusion:

Tomato Rice is not just a recipe — it’s a celebration of flavor, simplicity, and comfort. Whether you’re a beginner or an experienced cook, this dish can brighten up your meal with minimal effort. With its vibrant color, rich aroma, and delicious taste, it’s no wonder tomato rice holds a special place in every Indian kitchen.

👉 Call to Action

Ready to try this recipe?

Share your experience in the comments below!

Explore more quick Indian rice dishes on our blog.

Frequently Asked Questions (FAQ):

1. Can I use raw rice instead of cooked rice?

Ans : Yes, you can. In that case, cook the tomatoes and spices first, then add washed raw rice and water (in a 1:2 ratio). Cover and cook until the rice becomes soft and absorbs the masala.

2. What type of rice works best for tomato rice?

Ans : Sona masoori and ponni rice are traditional choices, but basmati rice gives a lovely aroma and longer grains.

3. How can I make tomato rice less tangy?

Ans : Use ripe, sweet tomatoes. You can also add a pinch of sugar or a few teaspoons of grated coconut to balance the acidity.

4. Is tomato rice suitable for kids?

Ans : Yes! Reduce the chili quantity and use ghee instead of oil for a mild, kid-friendly version.

5. Can I store tomato rice for later use?

Ans : Absolutely. Let it cool completely and store it in an airtight container in the fridge for up to 2 days. Reheat with a splash of water before serving.

6. What can I serve with tomato rice?

Ans : It goes well with plain curd, papad, potato fry, or simple vegetable raita.

7. Can I make this recipe without onions or garlic?

Ans : Yes. You can skip both and still get great flavor by increasing curry leaves, ginger, and a pinch of hing (asafoetida).