Tomato Rice (Thakkali Sadam)

by Kamala on September 11, 2009

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Tomato_Rice_Thakkali_Sadam_1 Tomato rice is very much suitable for lunch box and is a favorite dish of children too. Though many variations of tomato rice is available, I have prepared it in the authentic way. In my home, even onion is not used in this recipe but I have added one onion.

Serves: 4

Cooking time: 30 minutes approximately

Ingredients

  • Cooked rice – 4 cups
  • Tomato – 5 no
  • Onion – 1 no
  • Green chilli – 2 no
  • Ginger – small piece
  • Turmeric – ¼ tea spoon
  • Red chilli powder – ½ tea spoon
  • Coriander powder – ½ tea spoon
  • Salt – as per taste
  • For seasoning
    • Bengal gram – 1 tea spoon
    • Urad dal – ½ tea spoon
    • Mustard – ½ tea spoon
    • Red chilli – 2 no
    • Asafetida – 2 pinch
    • Curry and coriander leaves – few
    • Sesame oil/ any other oil – 2 tea spoon

Tomato_Rice_Thakkali_Sadam_2 Tomato_Rice_Thakkali_Sadam_3

Method

Step 1

  • Cook rice, as such the cooked grains are separated well and not sticky.
  • Chop onion, tomato, ginger, green chilli, curry and coriander leaves.
  • Heat a pan with oil , add mustard, then Bengal gram, urad dal, asafetida, broken red chilli; then add chopped curry, coriander leaves; add onion, ginger,  green chilli chopped; fry till onion is transparent.
  • Add chopped tomatoes, fry for 2 minutes; add all dry powders given and salt; cook until tomatoes are soft and mashed with spatula.

Tomato_Rice_Thakkali_Sadam_4 Tomato_Rice_Thakkali_Sadam_5 Tomato_Rice_Thakkali_Sadam_6

Step 2

  • Switch of flame, then add cooked rice, mix well gently.

Tomato_Rice_Thakkali_Sadam_7 Tomato_Rice_Thakkali_Sadam_8 Tomato_Rice_Thakkali_Sadam_9

  • Colourful tomato rice is ready; serve with any dry vegetable fry, pachadi and papad.

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Tips

  • If rice is not cooked with grains separated, do not worry; cool the rice below fan, then apply few drops of oil and gently mix; you get cooked grains separated which is suitable for all fried rices.

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{ 8 comments… read them below or add one }

Priya September 11, 2009 at 10:52 pm

Wow wat a gorgeous click, am ready to finish that bowl…yumm!

Nithya September 11, 2009 at 11:12 pm

Wow. I love tomato rice. Your version looks yummmmm..

Swapna Raghu Sanand November 7, 2009 at 4:21 pm

I’ve always loved Thakali Sadham. My mother used to pack it whenever we traveled by train. Loved the pics on your post too. I’m following you now.

Shruthi April 6, 2010 at 1:26 am

Hi,
This looks amazing. I love both to prepare and to eat tomato rice. I’ve a doubt, ppl nowadays add masala ingredients like Brinji leaf, Pattai etc.. But here in this, you dint add any such Ingredients. Is it OK if such ingredients are not added? It is actually a very good recipe for lunch.

Kamala April 6, 2010 at 11:10 am

@ Shruthi,
As you said, nowadays people add brinji leaf, pattai etc., to get more masala flavour. Then it will taste more like pulao. Variations in using masala and seasoning differ home to home or region to region.

Shajith August 23, 2010 at 9:35 pm

Adding sambar powder instead of chilli powder and coriander powder will give more aroma and taste. I used to add even green peas during frying other items.

Aiswarya January 28, 2012 at 3:58 pm

hai, wht a wonderful receipeeeee sure i will make it

Viji Senthil November 3, 2012 at 11:04 pm

Made this for lunch this day. It was very tasty with a traditional touch. My husband liked it very much. Thank You.

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