Tomato Rice Recipe Quick Thakkali Sadam

What is Thakkali Sadam?

Thakkali Sadam is a popular rice dish from the Tamil Nadu cuisine. It is a slightly spicy rice dish that is made with tomato, spices and rice. In the Tamil language, ‘thakkali‘ means tomato and ‘sadam‘ is rice. I love to make a batch of this tomato rice often and serve it for lunch, as it is an ideal dish for packing in a tiffin. If you are looking for a quick recipe to make meal that is delicious and nutritious, look no further than this simple tomato rice! It requires only one pot, leaving very little clean up. My recipe is made in a stove-top pressure cooker. Like most rice recipes, it can also be made in the Instant pot or in a pan on the stove-top. I have shared quick Instant pot and stove-top instructions in the recipe card below.

About This Tomato Rice Recipe

This thakkali sadam recipe is inspired by the tomato rice we would eat at the cafe in the Isha Yoga Centre in Coimbatore district of Tamil Nadu, India. Isha Yoga Centre is set at the foothills of the Velliangiri Mountains and has been a wonderful place to meditate. This tomato rice transports me back to our days visiting the Isha Yoga Centre and all of the silence and tranquility I felt while I was there. It has taken me multiple attempts to get this recipe right, and I am so excited to share the flavors of our rich time in Tamil Nadu. The recipes has the perfect balance of flavors and tastes that compliment the tanginess of the tomatoes so well. You will love this tomato rice recipe for its simplicity as well as overall balanced flavors. If you like to add some pops of sweetness to the dish, include some frozen or fresh green peas or carrots or sweet corn kernels. This would also make the dish more healthier and flavorful. Looking to make Instant Tomato Rice? Make my zesty recipe of Tomato Thokku (Tomato Pickle). Store it in the fridge. Whenever the craving strikes, mix the Tomato Thokku with some steamed rice. Tadaa! Your Instant Tomato Rice is ready.

How to make Tomato Rice

Soak Rice

1. This recipe is simple and quick. First up, rinse your basmati (or other long grain rice) under water until the water comes out clear. Now soak your rice in fresh water for 20 to 30 minutes, then drain the rice and set it aside. TIP: Do not skip this step! Rinsing the rice removes surface starches that can cause the rice to become gummy while cooking. Soaking gives the rice the opportunity to cook more evenly and will ensure you don’t get any al dente pieces.

Sauté Aromatics and Tomatoes

2. Next up, pull out your trusty 3 litre pressure cooker and heat oil over a low flame until barely shimmering. You could use any neutral tasting oil. I have used sunflower oil. TIP: Using an Instant Pot? Set it to the sauté function for the next several steps. Add ½ teaspoon mustard seeds to the heated oil and allow them to cook until crackling. Next, add 4 to 5 fenugreek seeds (methi) and fry for about a couple of seconds making sure you do not burn them.
3. Next, add ⅓ cup chopped onions, ½ inch cinnamon stick, 2 green cardamom pods and 2 to 3 whole cloves.
4. Stir and sauté until the onions are translucent.
5. Now add 1 ½ teaspoons ginger garlic paste*, 6 to 7 curry leaves and 1 chopped green chili (½ teaspoon chopped chillies)
6. Stir, then continue to sauté until the aroma of raw ginger-garlic goes away, about some seconds.
7. Add ½ tablespoon of chopped mint leaves and ¼ cup of chopped fresh coriander leaves (also known as cilantro).
8. Stir and sauté for a minute.
9. Now add in 1 cup of finely chopped tomatoes. This required about 3 medium tomatoes for me.
10. Add the following list of ground spices:

¼ teaspoon turmeric powder½ teaspoon red chili powder½ teaspoon black pepper powder or crushed black pepper*½ teaspoon coriander powder1 teaspoon cumin powder

*TIP: If you are averse to spicy foods, you can adjust the heat level by dropping the ginger-garlic paste to 1 teaspoon and using only ¼ teaspoon each of chili powder and black pepper. 11. Stir well to coat the tomatoes in the spices and sauté. 12. Cook until the tomatoes become soft and pulpy, and the oil begins to release from the sides. Stir often. 13. Add the soaked rice and stir to combine.

Pressure Cook Tomato Rice

14. Sauté the rice for a minute to allow it to soak in some of the toasted spice flavors.
15. Next up, add 1¾ cup water. Add 2 cups water for more softer rice. For separate grains, add 1½ cup water.
16. Season with salt to taste, then put the lid on. TIP: If using the Instant Pot, put the lid on and switch the function to pressure cook on high for 5 to 6 minutes, then allow a natural release after 10 minutes.
17. Once the pressure is released, remove the lid and fluff the rice with a fork.
18. Serve tomato rice in a bowl with crunchy papads (also known as papadums or appalams), plain curd or flavored raita, and a garnish of fresh coriander leaves for a bit of brightness. Enjoy! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Curd Rice Recipe | Daddojanam | Thayir Sadam Lemon Rice (Tangy Flavorful Rice) Ghee Rice (Easy One Pot Recipe) Tamarind Rice | Puliyodharai Recipe This Tomato Rice recipe post from the archives first published in June 2015 has been republished and updated on 22 June 2022.

title: “Tomato Rice Recipe Quick Thakkali Sadam " ShowToc: true date: “2024-10-30” author: “Louise Warner”

What is Thakkali Sadam?

Thakkali Sadam is a popular rice dish from the Tamil Nadu cuisine. It is a slightly spicy rice dish that is made with tomato, spices and rice. In the Tamil language, ‘thakkali‘ means tomato and ‘sadam‘ is rice. I love to make a batch of this tomato rice often and serve it for lunch, as it is an ideal dish for packing in a tiffin. If you are looking for a quick recipe to make meal that is delicious and nutritious, look no further than this simple tomato rice! It requires only one pot, leaving very little clean up. My recipe is made in a stove-top pressure cooker. Like most rice recipes, it can also be made in the Instant pot or in a pan on the stove-top. I have shared quick Instant pot and stove-top instructions in the recipe card below.

About This Tomato Rice Recipe

This thakkali sadam recipe is inspired by the tomato rice we would eat at the cafe in the Isha Yoga Centre in Coimbatore district of Tamil Nadu, India. Isha Yoga Centre is set at the foothills of the Velliangiri Mountains and has been a wonderful place to meditate. This tomato rice transports me back to our days visiting the Isha Yoga Centre and all of the silence and tranquility I felt while I was there. It has taken me multiple attempts to get this recipe right, and I am so excited to share the flavors of our rich time in Tamil Nadu. The recipes has the perfect balance of flavors and tastes that compliment the tanginess of the tomatoes so well. You will love this tomato rice recipe for its simplicity as well as overall balanced flavors. If you like to add some pops of sweetness to the dish, include some frozen or fresh green peas or carrots or sweet corn kernels. This would also make the dish more healthier and flavorful. Looking to make Instant Tomato Rice? Make my zesty recipe of Tomato Thokku (Tomato Pickle). Store it in the fridge. Whenever the craving strikes, mix the Tomato Thokku with some steamed rice. Tadaa! Your Instant Tomato Rice is ready.

How to make Tomato Rice

Soak Rice

1. This recipe is simple and quick. First up, rinse your basmati (or other long grain rice) under water until the water comes out clear. Now soak your rice in fresh water for 20 to 30 minutes, then drain the rice and set it aside. TIP: Do not skip this step! Rinsing the rice removes surface starches that can cause the rice to become gummy while cooking. Soaking gives the rice the opportunity to cook more evenly and will ensure you don’t get any al dente pieces.

Sauté Aromatics and Tomatoes

2. Next up, pull out your trusty 3 litre pressure cooker and heat oil over a low flame until barely shimmering. You could use any neutral tasting oil. I have used sunflower oil. TIP: Using an Instant Pot? Set it to the sauté function for the next several steps. Add ½ teaspoon mustard seeds to the heated oil and allow them to cook until crackling. Next, add 4 to 5 fenugreek seeds (methi) and fry for about a couple of seconds making sure you do not burn them.
3. Next, add ⅓ cup chopped onions, ½ inch cinnamon stick, 2 green cardamom pods and 2 to 3 whole cloves.
4. Stir and sauté until the onions are translucent.
5. Now add 1 ½ teaspoons ginger garlic paste*, 6 to 7 curry leaves and 1 chopped green chili (½ teaspoon chopped chillies)
6. Stir, then continue to sauté until the aroma of raw ginger-garlic goes away, about some seconds.
7. Add ½ tablespoon of chopped mint leaves and ¼ cup of chopped fresh coriander leaves (also known as cilantro).
8. Stir and sauté for a minute.
9. Now add in 1 cup of finely chopped tomatoes. This required about 3 medium tomatoes for me.
10. Add the following list of ground spices:

¼ teaspoon turmeric powder½ teaspoon red chili powder½ teaspoon black pepper powder or crushed black pepper*½ teaspoon coriander powder1 teaspoon cumin powder

*TIP: If you are averse to spicy foods, you can adjust the heat level by dropping the ginger-garlic paste to 1 teaspoon and using only ¼ teaspoon each of chili powder and black pepper. 11. Stir well to coat the tomatoes in the spices and sauté. 12. Cook until the tomatoes become soft and pulpy, and the oil begins to release from the sides. Stir often. 13. Add the soaked rice and stir to combine.

Pressure Cook Tomato Rice

14. Sauté the rice for a minute to allow it to soak in some of the toasted spice flavors.
15. Next up, add 1¾ cup water. Add 2 cups water for more softer rice. For separate grains, add 1½ cup water.
16. Season with salt to taste, then put the lid on. TIP: If using the Instant Pot, put the lid on and switch the function to pressure cook on high for 5 to 6 minutes, then allow a natural release after 10 minutes.
17. Once the pressure is released, remove the lid and fluff the rice with a fork.
18. Serve tomato rice in a bowl with crunchy papads (also known as papadums or appalams), plain curd or flavored raita, and a garnish of fresh coriander leaves for a bit of brightness. Enjoy! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Curd Rice Recipe | Daddojanam | Thayir Sadam Lemon Rice (Tangy Flavorful Rice) Ghee Rice (Easy One Pot Recipe) Tamarind Rice | Puliyodharai Recipe This Tomato Rice recipe post from the archives first published in June 2015 has been republished and updated on 22 June 2022.