My 141st recipe, “Tomato Rice | Thakkali Sadam”, one of the most easiest rice you can possibly prepare for lunch. While writing for the Tomato Pulav I remember mentioning about this rice. Along with Tomato Pulav, this tomato rice is probably one of the most frequently made recipes by my MIL for RK’s lunch box. And for me too, it was one of the most frequently packed lunch during my school days. Looks like both RK and me grew up eating this tomato rice 😉
If anyone is starting to learn cooking or bachelors looking for recipes to try, this is probably one of the easier recipes to start with. You cannot go wrong while making this dish since it is a very forgiving recipe. Just make a basic onion tomato masala and mix it up with rice. You have a wonderful lunch at your disposal. And when you pack this for lunch, by the time you open it up, the masala would be nicely absorbed by the rice and it would taste absolutely fantastic.
For me, I don’t even need any vegetable as a side for this rice. Just a simple appalam or chips would be sufficient to have a feast. For this reason I enjoy making this tomato rice frequently in my kitchen 🙂 Also, never mind, if you end up with a little extra onion tomato masala. It would go well as a side with idli, dosa or chapati. Two birds in a single stone 😉
Tomato Rice | Thakkali Sadam
Tomato Rice is a very easy South Indian Variety rice recipe. It is a basic onion tomato masala mixed with cooked white rice. Perfect to pack for a lunchbox.
- Rice - 1 Cup
- Garlic - 4 cloves (Thin sliced)
- Onion - 1 large (Finely sliced)
- Tomato - 2 small (Finely chopped)
- Salt - 1 tsp (Adjust as per taste)
- Turmeric - 1/4 tsp
- Sambar powder - 1 tsp
- Mint leaves - 5 (Finely chopped)
- Coriander leaves - 2 Tbsp - 2 Tbsp Finely Chopped
- Oil - 2 Tbsp
- Mustard - 1/4 tsp
- Broken urad dal - 1 tsp
- Chana dal - 1 tsp
- Fennel seeds - 1 tsp
- Curry leaves - 1 Sprig
- Green chilli - 2 (Slit)
- First cook the rice in any method you prefer and bring it to room temperature.
- Heat the pan with oil, add the mustard and once it splutters, add in the other ingredients given under "To temper" in given order. Once the dals turn golden brown, add the garlic and saute until they start changing color.
- Now add the onion and saute until they turn translucent. Follow it by the tomato, salt and saute until the tomato turns fully mushy.
- Now add the turmeric, sambar powder and mix well to combine.
- Add sufficient water (about 3/4 cup) and mix well. Turn the flame to low-medium and cook until the water evaporates and the mixture is thickened. By now the raw smell of the masala would have gone. Now turn the flame to medium-high and start sauteing for about 3 minutes until the oil gets separated over the top of the mixture.
- Add the mint and coriander leaves give a quick stir. Turn of the flame.
- Now add the prepared tomato mixture to the cooked rice and mix carefully without mashing the rice.
- Serve hot with any veggie side or just pappad.
- You can store the leftover onion tomato masala in an airtight container for later use.
- In case of using leftover rice, just add the rice along with mint and coriander leaves and give a nice toss until the rice gets warmed up. Then turn off the flame and serve warm.
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.