Tomato rice recipe – How to make tomato rice – Thakkali sadam recipe – Tamil Nadu style tomato rice – Madras style thakkali sadam recipe – How to make thakkali sadam – Variety rice recipes – Lunch box recipes – Tamil Style thakkali sadam – Tamil Nadu Tomato recipe – Kattu Sadham recipe – Thakkali Kattu Sadam – Kattu Sadam with thakkali – Tomato kattu sadam – தக்காளி சாதம் செய்வது எப்படி – தக்காளி சாதம் மிக சுவையாக செய்வது எப்படி #தக்காளி சாதம் #thakkalisadam #tomatorice #thakkalisoru #indianlunchbox
Tomato rice is a classic south Indian rice dish made with tomatoes and spices, everyone will have some kind of childhood memories associated with this dish. Thakkali sadam is most sort rice dish that is prepared to pack for school / work lunch. Tomato rice is super simple to make as it involves a tomato base gravy which is mixed with pre cooked rice and the whole dish is done under 30 minutes.
Instant Pot Tomato Rice – Instant Pot Indian Recipes
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RAW MANGO RICE – Mangai Sadam recipe
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Tomato Rice - Thakkali Sadam - How to make Tomato Rice
A classic south indian variety rice made with tomatoes and spices.
Servings: 3
Ingredients
To cook rice
- 1 cup Rice Basmati / Seera Sambar / Pachai arisi
- 2 cups Water
To temper
- 3 tablespoon Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Bengal gram / Kadala paruppu
- 1/2 teaspoon Split Black gram / ullundu
- 1/2 teaspoon Fennel seeds / Sombu
- 1/2 teaspoon Cumin seeds
- 5 leaves Curry leaves
To saute
- 1 cup Onion thinly sliced
- 4 large Tomato roughly 2 cups
- 1 teaspoon Ginger Garlic paste
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red Chili powder spicy variety
- 2 teaspoon Salt
- 1/2 teaspoon Garam Masala powder optional, read notes***
- 1/4 teaspoon Jaggery optional, read notes***
Instructions
To cook rice
- Wash and rinse raw rice and soak for 10 minutes.
- Take rice and water in a pressure cooker and cook over high flame for up to 2 whistles and switch off.
- Once the pressure settles, spread over a plate and let it cool down a bit.
- You may use any leftover cooked rice for this recipe instead of cooking a fresh batch. Always warm up the cooked rice before mixing with the base. Once cup of raw rice roughly yields about 3 cups of cooked rice.
- You may use any kind of rice for this recipe. Raw rice (ponni / sona masoori / basmati / samba ) works for this recipe.
To make the base gravy
- Heat oil in a pan and temper with mustards seeds.
- Add bengal gram and split black gram to it and fry till it turns golden. Make sure to fry these dal until golden before adding the next ingredient,
- Add fennel seeds, cumin seeds and curry leaves to it and fry for few seconds.
- Saute thinly sliced onions for 3 to 4 minutes over medium flame.
- Add ginger garlic paste and fry along until the raw smell goes.
- Add chopped tomatoes and saute for few minutes.
- Add turmeric powder, red chili powder and salt. Saute for for minutes.
- Cover and cook for 5 -6 minutes over low flame to cook the tomatoes.
- When done, add garam masala powder and mix. This step is optional, temper a small piece of cinnamon if you skip garam masala powder.
- When done, add cooked rice along with jaggery and mix well.
- Again cover and cook for 5 minutes over low flame.
- Garnish with chopped curry leaves and switch off!
- Serve it with raita, papad and choice of veg curry!
Notes
* Garam Masala Powder - adding garam masala powder is optional. If you plan to skip , then temper a small piece of cinnamon along with fennel seeds for flavor.
*Jaggery - adding jaggery is optional, used to balance the tanginess of tomatoes and heat. You may replace it with a pinch of sugar.
* Ginger Garlic paste can be replace with crushed ginger and garlic for more flavor.
* Tamil Style Thakkali Sadam mostly does not include ginger, you may try using just crushed garlic or with combination of tiny whole garlic for variation.
COCONUT RICE RECIPE – Thengai Sadam
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Brinjal Rice
Kovil Puliyodharai – Temple Style Tamarind Rice Recipe
To cook rice
-
Wash and rinse raw rice and soak for 10 minutes.
-
Take rice and water in a pressure cooker and cook over high flame for up to 2 whistles and switch off.
-
Once the pressure settles, spread over a plate and let it cool down a bit.
-
You may use any leftover cooked rice for this recipe instead of cooking a fresh batch. Always warm up the cooked rice before mixing with the base. Once cup of raw rice roughly yields about 3 cups of cooked rice.
-
You may use any kind of rice for this recipe. Raw rice (ponni / sona masoori / basmati / samba ) works for this recipe.
To make the base gravy
-
Heat oil in a pan and temper with mustards seeds.
-
Add bengal gram and split black gram to it and fry till it turns golden. Make sure to fry these dal until golden before adding the next ingredient,
-
Add fennel seeds, cumin seeds and curry leaves to it and fry for few seconds.
-
Saute thinly sliced onions for 3 to 4 minutes over medium flame.
-
Add ginger garlic paste and fry along until the raw smell goes.
-
Add chopped tomatoes and saute for few minutes.
-
Add turmeric powder, red chili powder and salt. Saute for for minutes.
-
Cover and cook for 5 -6 minutes over low flame to cook the tomatoes.
-
When done, add garam masala powder and mix. This step is optional, temper a small piece of cinnamon if you skip garam masala powder.
-
When done, add cooked rice along with jaggery and mix well.
-
Again cover and cook for 5 minutes over low flame.
-
Garnish with chopped curry leaves and switch off!
-
Serve it with raita, papad and choice of veg curry!
Notes
*Garam Masala Powder – adding garam masala powder is optional. If you plan to skip , then temper a small piece of cinnamon along with fennel seeds for flavor.
*Jaggery – adding jaggery is optional, used to balance the tanginess of tomatoes and heat. You may replace it with a pinch of sugar.
* Ginger Garlic paste can be replace with crushed ginger and garlic for more flavor.
* Tamil Style Thakkali Sadam mostly does not include ginger, you may try using just crushed garlic or with combination of tiny whole garlic for variation.
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