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.
Tomato Rice is a quick and tasty one-pot meal that I hope you and your loved ones will enjoy.
- 6 to 7 large tomatoes
- 2 medium sized onions
- 10 to 12 garlic pods chopped
- 7 to 8 whole peppercorns
- 2 tsp chilli powder
- 4 to 5 tbsp cooking oil/ghee
- 4 bay leaves
- 2 cups basmati rice/ brown rice
- 2 tsp salt or to taste
- 3 cups warm water
- Add oil/ghee in a pot and when hot add peppercorns let it splutter.
- Add the onions and fry till translucent.
- Add the chopped garlic and fry 1-2 minutes.
- Next, add the tomatoes, salt, chilli powder and turmeric powder. When the tomatoes soften and all the water from the tomatoes dry up add the rice. Stir it for a little while longer.
- Now add the warm water. Close the pot with a lid and cook on low for about 15 minutes. Serve tomato rice with raita (yogurt relish).
- Grate half a cucumber.
- Add 1 cup plain lowfat yogurt.
- Add some salt and black pepper, or some roasted cumin powder, mix and enjoy!
Dry roast some cumin powder till it darkens a bt and sprinkle on top.you may also roast whole cumin seeds and dry grind it in a coffee grinder or mortar pestle. For a small amount hand grinding is best. It tastes so good that way! Garnish with cilantro.
Keywords: tomato rice