Tomato Rice

A quick and tasty one-pot meal is simple and healthy and can be made with brown rice or basmati rice. It’s also gluten-free! This simple Tomato Rice recipe is from the South Indian state of Tamil Nadu. It is locally famous by the name Thakkali Sadam. It is delightful, healthful, and ideal for packing in tiffin for a quick lunch.

While this tomato rice is a little spicy, the spice may easily be adjusted to your preference. Serve it with crispy papad and raita; trust me, it is a deliciously filling and light lunch!

What is tomato rice?

This tangy tomato rice is the perfect recipe for brunch, lunch, or dinner, whether you’re searching for tasty Indian cuisine or an easy way to use up some leftover rice in the fridge. This thirty-minute meal, which is slightly spicy and just takes 10 minutes to prepare, can leave your friends and family asking for more.

This tomato and rice meal may be done in various ways, including pan-frying or cooking in a pressure cooker, with a flexible kitchen setup and less than an hour’s total cooking time.

Notable Ingredients at a Glance

Basmati rice/ brown rice: I have used basmati rice in this recipe. You can also use brown rice to make a healthier version. Even your regular leftover rice is good to go for this recipe.

Tomatoes: I strongly advise using ripe and sour tomatoes for this dish for the most pleasing tangy flavor. However, to expedite the cooking process, you can also use store-bought tomato purée.

Onions: Onions will provide a somewhat sweet flavor to the dish, creating the ideal mix of tanginess and sweetness.

Garlic: 2-3 pods of chopped garlic will add a distinct, intense flavor that will enhance the flavor of the rice.

Spices: The addition of peppercorns, chili powder, turmeric, and bay leaf will add depth and color to the dish.

Neutral oil/ghee: You can use any oil with a neutral flavor.

Salt: As per taste

Water: Water varies as per the recipe. If you are using rice, you will need 3-4 cups of water for the rice to cook. However, if you are using leftover rice or pre-cooked rice, much water won’t be necessary.

How to prepare tomato rice?

In a pot, heat the oil and add the peppercorns, allowing them to sputter.

To it, add the onions and fry till translucent. Then add the chopped garlic and fry it until the raw aroma is gone.

After that, stir in the tomatoes, salt, chili powder, and turmeric powder. Add the rice when the tomatoes have softened, and all of the water has evaporated. Stir it for a few more minutes until the oil leaves the pan.

Now pour in the warm water—Cook for around 15 minutes on low heat with a lid on the pot.

Your tomato is now ready to be served with papad or raita (yogurt relish).

Some expert tips for preparing tomato rice

• Additionally, for depth and color, use juicy ripened tomatoes.
• You can also add curry leaves for a pleasant aroma to your pulao.
• Rice and water ratio is the most critical part of this recipe.
  • For 1½ cups of basmati rice, 2½ cups of water are recommended for the pressure cooker, 3 cups for the regular pot, and 2 cups for the instant pot. Accordingly, you can increase or decrease the quantity of water.

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