Thakkali Sadam | Tomato Rice Recipe

Thakkali Sadam, or tomato rice, is a common lunch box recipe or an item much preferred during an outing or a picnic. It is also a wonderful, quick, and easy recipe to make with leftover rice. Paired with curd rice or yogurt rice, this is one of our favorite lunches or dinners.

The key to tasty tomato rice is keeping it simple. The tomato rice sauce or thokku can be made ahead of time and stored in the refrigerator. We can bring this mixture out anytime to mix with rice. Pair the thakkali sadam with appalam (papad) / vadam or potato curry and we have a comfort meal.

There is a joke about the TamBramhs and how we are recognized based on what we carry during our train journeys. Yes, this is one of those kalandha sadam / Mixed rice that comes along with the most sought Puliyodharai / Tamarind rice and lemon rice.

When tomatoes are in season, this thakkali sadam is a wonderful recipe to use some from the backyard. If you are looking to make tomato rice as a one-pot meal, then check out this Instant Pot Tomato Biriyani recipe.

Why This Recipe Works?

• Tomato rice or thakkali sadam is an easy and no-fuss recipe made with just the basic pantry ingredients.

• The whole recipe takes under 30 minutes and is ideal for a quick weeknight dinner or to make for a lunch box.

• The recipe is very adaptable as far as spices go. I have used basic South Indian spices, but you can always substitute or skip certain ingredients and still make a great-tasting tomato rice.

• This thakkali sadam is a wonderful recipe to use leftover rice.

• Kids are adults love this tomato rice. It is one of my son's favorite rice dishes to eat.

• This tomato rice recipe is vegan and gluten-free.

Ingredients and substitutes

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.

• Tomato - Use any kind of red ripe tomatoes. I personally like to use Roma tomatoes as they have lower moisture content, but any kind of tomatoes would work. I also make this with diced canned tomatoes.

• Onion - I like to use red onion for this tomato rice recipe, but yellow or sweet onions would work as well.

• Rice - I use sona masoori rice to use for any kind of South Indian rice recipes. If I was making this as a Tomato Biriyani, I would use Basmati Rice. Sona masoori rice can be easily found in Indian stores or online.

• Green chilies - I like to use green chilies in my thakkali sadam recipe as it adds a lot of flavor. If packing for kid's lunch boxes, I would suggest that you skip it.

• Seasoning - I use mustard seeds, Bengal gram dal/chana dal, urad dal / ullutham paruppu, curry leaves, and asafetida for seasoning. Skip asafetida if gluten free or use certified GF asafetida.

• Spice powders - I have used turmeric powder and red chili powder in the tomato rice recipe.

• Salt, Sugar, and Oil

Step-by-step process

• Cook the rice and cool it down on a wide plate or bowl. I cook my rice in an Instant Pot. If using sona masoori rice, I use 2 ½ cups of water for one cup of rice and cook it in rice mode.

• Heat oil in a pan and add the mustard seeds. When it splutters, add the urad dal, channa dal, and cashew nuts.

• When they turn golden brown add the chopped onions, green chilies, turmeric powder, asafoetida, and curry leaves. Sauté until the onions turn translucent. This takes about 4 to 5 minutes.

• Now add the chopped tomatoes, chili powder, turmeric powder, salt and sugar.

Tip - Adding a little sugar to the tomato rice thokku balances the acidity from the tomatoes and adds flavor to the rice.

• Cover the pan and cook until the tomatoes are soft. Now open the lid and let the extra moisture evaporate. The tomato thokku or tomato rice paste will thicken in consistency.

• To make tomato rice - Add this tomato rice paste to the cooked rice and mix well. Adjust the salt and serve.

Expert Tips

• Cook the rice with a little less water than you would to make sure that the rice is separated and not mushy.

• I also like to cool down the rice a bit before mixing it with the prepared tomato rice paste.

• When packing for lunch box or for travel, make sure to cool down the tomato rice before packing. This prolongs the shelf life of thakkali sadam.

• We can make the tomato rice paste ahead of time and refrigerate it. This way we can use it any time we need it.

• I like to add a touch of ghee (if not making it vegan) as it adds a nice layer of flavor.
• Adding a little sugar when making the tomato rice paste balances the acid.

Frequently asked questions

More similar rice recipes

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