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Tomato Rice (Thakkali Sadam)

January 24, 2008 |

After Bhavani’s Lime Rice that so many of our readers tried and loved, we got a request for an authentic Tomato Rice recipe. She sent it to us, we tried it, and here it is in her words.

Our comments are in italics.

TOMATO RICE

I used to use ‘ponni’ rice for south-Indian flavoured rices, and basmati for pulavs. But I find that basmati rice is also just fine for these flavoured rices.

Also, I used to use canned crushed tomatoes, but have now switched over to tomatoes on the vine for tomato rice. They are the best.

Rice: 1 cup
Tomatoes: two medium, chopped, with juice (about 2 cups, or a 14.5 ounce can)
onion (optional): one, fine chopped (we used 1 cup chopped red onion)
1.5 tablespoons light sesame/gingely oil (or oil of choice)
salt and lime juice to taste
coriander leaves for garnishing

for the seasoning:
mustard seeds: one teaspoon
urad dal: one teaspoon
chana dal: 1/2 teaspoon
red chillies: 3-5* depending on how hot you like it - see note below (we used 3 green chillies)
peanuts: 1/2 cup
curry leaves: 6 or 7
asafoetida: a pinch
turmeric powder: 1/4 tsp

for the masala:
one tablespoon coriander seeds
one tablespoon chana dal
one tablespoon white sesame seeds
4 or 5 red chilllies
1/2 teaspoon or less methi (fenugreek) seeds (we used 1/3 tsp)

*I love using green chillies because they are more fragrant, but when I am cooking for a Western audience I have taken to using only red chillies as I do not want them to mistake the green chillies for coriander leaves or curry leaves and bite into them. We can use green chillies instead with no difference in taste.

Method;
1. Cook the rice and separate the grains. (Like this)

2. Heat oil in wok and add mustard seeds, urad dal, chana dal, asafoetida, red chillis and curry leaves. Just when the mustard starts popping, add peanuts and fry for 3 or 4 minutes. Then add the turmeric powder and if using onions, add and fry the onions till translucent. Add the tomatoes and the juice from the tomatoes, and cook on medium-low flame.

3. In the meantime, dry roast the masala ingredients, adding the fenugreek after the others have roasted for a few minutes. (Or toast the fenugreek in the microwave for 15-20 seconds)

Cool after they are golden brown and powder in a blender, or add a little water and blend into a thick paste.

4. When the raw smell of tomatoes is replaced by a cooked aroma, lower the flame, and add the blended masala, adding very little water if the mixture is too thick. The gravy should not be watery but a thick paste.

5. Add the salt, rice and mix well. Add lime juice and garnish with coriander.

- Bhavani

Verdict: Lipsmacking good, way better than the tomato rice we usually make.

Try and use light sesame oil (nallennai) if you have it.

Bhavani uses raw chana dal for the seasoning, but we like to pre-soak and microwave it, as explained HERE.

Use 1 tablespoon canned tomato paste for an extra flavour boost.

Tomato Rice goes to Anna @ Anna’s Cool Finds for Weekend Herb Blogging.

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40 Comments so far

  1. Nags on January 24, 2008 7:11 am

    damn! i hate you people. even ur fire is photogenic!!! i have to lie down and twist my hips to get a good background for my pics!

    btw, i too recently posted tomato rice. love it, though i dont add peanuts :)

    mastering yoga is a must for food photography. :D - b.

  2. Miri on January 24, 2008 7:58 am

    Yummy looking!!! I love these mixed rices….brought back a bottle of Grand sweets puliyodorai mix from Chennai this time,to have when I am feeling too lazy to make my own!!

  3. Pooja on January 24, 2008 8:07 am

    This looks wonderful ,You are rocking with great photography :horn: .
    The idea of making rice with tomatoes itself is tempting for me , When tried Seema’s version once and since then its a regular dish in our meals, now is the time to try your recipe , thanks for sharing . :) .
    I love the way you presented it here. :love: .

  4. Asha on January 24, 2008 8:08 am

    YUMMO!! My favorite too!:)

  5. TBC on January 24, 2008 8:11 am

    Beautiful first pic!

  6. Sowjanya Yinti on January 24, 2008 8:40 am

    Very strange.. My mother in law makes lemon(lime) rice like this. the same seasonings and stuff sans the tomatoes and onions :). I always wondered if I can do tomato rice the same way because that’s my favorite. Now I have the recipe to do it the same way :)

  7. Siri on January 24, 2008 8:41 am

    Nags, U are hilarious.. even I have to - ” to lie down and twist my hips to get a good background for my pics!” :D :love:

    I Hate You Jai&Bee :horn:

    ~ Siri
    ;;)

  8. Laavanya on January 24, 2008 9:13 am

    I love tomato rice! Such pretty pics.

  9. rina on January 24, 2008 9:50 am

    Loved the receipe and the pictures Bee.. I never use to powder the masala and add to takali saddam. This time I should try it.. Sure it will taste gr8. :yes:

  10. shankari on January 24, 2008 9:57 am

    I make thakazhi saadam, but have never used ground spices like you do. I am making this for lunch today.

  11. sagari on January 24, 2008 10:19 am

    beautiful pics and yummy looking tomato rice

  12. Poonam on January 24, 2008 10:32 am

    Hi Jai & Bee, I am sure the rice tastes as terrific as the photos!
    -Poonam

  13. Manasi on January 24, 2008 10:53 am

    YUM!!! I made something similar a while ago! I am a gr8 fan of Tomato Rice now!
    And I agree with Nags….. it is SO difficult snapping a passable photo.. and lookit u guys
    :bruised:

  14. richa on January 24, 2008 11:25 am

    yummm :D
    for a variation may try using mint as well

  15. bhavani on January 24, 2008 12:55 pm

    the next time i make tomato rice, i will definitely serve it in a white serving dish. even before reading the actual recipe, it is the presentation that really makes the dish mouthwatering. as usual, marvelous photography and great colour scheme. :idea:

  16. vanamala on January 24, 2008 1:04 pm

    Looks delicious..Nice pics

  17. Mansi on January 24, 2008 1:08 pm

    wow, seeing a lot of Tomato Rice these days..maybe it’s an indication that I should make it this week:)

    lovely photo as always!:)

  18. Dee on January 24, 2008 2:24 pm

    Bee, i love tomato rice,mine doesnt come as good as my mom’s.. now i realise becos i always used a can instead of the fresh ones.. love the vibrant reds in the pic.. can I have some please ???

  19. Rajitha on January 24, 2008 4:54 pm

    loved the first pic..but i am not fond of south-indian style of tomato rice..i like it with jeera and garam-masala :embarrass

  20. Cynthia on January 24, 2008 7:37 pm

    Those photographs belong in a high-colour, glossy magazine. The dish is captured in such an appetizing manner.

  21. enjay on January 24, 2008 8:04 pm

    *applauds*

    Would you, would you, would you please complete the trilogy with curd rice?

  22. Ramya on January 24, 2008 9:51 pm

    lovely pics!!! the tomatoes look so good in the first pic…. the rice looks yummy too. I love tomato rice!

  23. raaga on January 24, 2008 11:25 pm

    I keep green chillies ground (thanks to Amma) and use it for all my dishes that use chillies… the great flavour without worrying about whose mouth the chilli is entering :-)

  24. jayshree on January 24, 2008 11:26 pm

    Lovely pic ,so mouth-watering to look at
    :bow:…. thanks for sharing

  25. Srivalli on January 25, 2008 1:31 am

    Me too hate you guys…Nags you lie down and twist your hips..so lucky :cow:.I can’t even do that to get a decent pic!..I always have a eye behind my back to check if my kiddo is around…the last two pictures of my blog were taken with one shaky hand … :devil:..

    Gals, lets start a fan club…hate BJ..love their pictures!… :dance:

  26. Nirmala on January 25, 2008 6:49 am

    mmm…tomato rice is my love. this version looks a must try. then what comes next in this series?

  27. Latha on January 25, 2008 1:32 pm

    beautiful pictures!

  28. Anita on January 25, 2008 1:44 pm

    I made tomato rice today. And I did not realize that the nallennai would make so much of a taste difference just as it does in the case of dosai.
    You curd rice I guess would be similar to the one you cooked with barley.
    While on rice what I would really really be interested in is your version of bisibele bhaath. I have eaten bad versions of it and cooked even worse versions.

    p.s: The lentil tiranga rocks. How would the three do together in a recipe?

    we will probably try curd rice from one of our cookbooks. we have two authentic bisibele bhath recipes. have never prepared it. will post about it.
    the three lentils would be great in adai.
    bee

  29. Anna on January 26, 2008 1:53 pm

    Does this look delicious or what?! Wonderful and interesting ingredients.

  30. vimmi on January 27, 2008 11:12 am

    Ur pics rock. I generally make dal or curries or kadhis but have to start making these dishes. It looks yummy.

  31. mummyjaan on January 27, 2008 3:06 pm

    Your photography is amazing. Those ripe tomatoes and that rice in the bowl looks so ….. mmmmmm…. YUMMY ..that I know what we’re eating tomorrow. Came after a long time, but won’t go away without subscribing to the feed :)!

  32. Kalyn on January 27, 2008 7:50 pm

    I’m loving your rice posts (even though I am not really looking to snag a good South Indian guy at this point in my life!) This sounds quite delicious!

  33. Laurie Constantino on January 28, 2008 1:35 am

    As always, your pictures are lovely and make the food look very appetizing. Now I want tomato rice!

  34. Anna on January 28, 2008 3:45 pm

    this looks beautiful! i imagine it tastes as good as it looks too.

  35. dhivya on January 28, 2008 5:17 pm

    nice fotos.. :)

  36. FlaNBoyant Eats on January 30, 2008 8:35 am

    Very nice. Tomato in anything works well with me.
    Nice blog! I’ll be back and make sure to bookmark you.
    I completely appreciate your philosophy and approach toward a healthier, conscious life in this toxic world! Kudos. :yes:

  37. kribha on January 30, 2008 5:56 pm

    I love tomato rice but my recipe dosen’t call for roasting any spices. It’s more like a tomato pulav. I’d love to try this soon. I’m sure it have had a unique authentic taste.

  38. Ramki on March 5, 2008 3:49 am

    Hi Bhavani,

    I’ve blogged your Tomato Rice as a model recipe in the 1001 Dinner cookbook at http://ramkicooks.blogspot.com

    /Thanks for the detailed recipe and for the amazing photos.

    Ramki

  39. shalini on April 30, 2008 10:29 am

    Hello,
    thank you so much for the recipe.I tried this today and it was delicious.

    shalini

  40. Mala on June 10, 2008 3:23 pm

    Dear Jai and Bee,

    I have tried many tomato Rice before but never was one as delicious as this. A keeper recipe, it turned out delicious.. I am actually eating this as I am typing :)

    Thanks so much for the recipe.

    M

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