Go Back
+ servings

South-Indian Tomato Rice | Thakkali Sadam

Thakkali sadam, south-indian style tomato rice, a mildly spice mixed rice made with juicy ripe tomatoes and cooked rice.
Course Brunch, Main Course
Cuisine Asian, Indian, South-Indian
Keyword A quick mixed rice recipe, a quick to make rice recipe, easy lunchbox recipe, How to make mixed vegetable rice, How to make tomato rice, Kalanda saadham, thakkali saadham, Thakkali sadham
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1 cup rice i have used basmati, short grain can also be used
  • 4 nos ripe tomatoes chopped
  • 3 nos green chilies chopped
  • ½ inch piece of ginger chopped
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander seeds, pounded
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • 1 tablespoon oil any cooking oil
  • ½ teaspoon mustard seeds
  • teaspoon hing/asafoetida
  • 1 teaspoon salt or to taste
  • few coriander and mint leaves for garnish


  • Wash and rinse rice, soak for 15 minutes. Add twice the amount of water and either pressure cook or cook it in a open pan or microwave cook. Cook it soft and fluffy. Let this rest until needed.
  • While the rice is cooking, let us make the tomato masala. Wash and chop tomatoes, chilies and ginger.
  • Heat oil in a heavy bottom pan, splutter mustard seeds, add hing, curry leaves, green chilies and ginger.
  • To this sizzling tempering, add the chopped tomatoes, and saute for 2 minutes.
  • Now add turmeric powder, red chili powder and freshly pounded coriander powder and garam masala. Add ½ cup of water to this and mix well. Let this cook to a saucy consistency.
  • After 5-8 minutes in a medium flame, the tomatoes would have turned into a mush and the rawness of the spices would have disappeared.
  • The masala should be saucy, to this add cooked rice and mix well. Check and adjust salt.
  • Add the coriander and mint leaves. Switch off the stove and let it sit covered for 10 minutes then serve warm with side of your choice.



  • I have used basmati in this recipe, short grain rice can also be used. Whichever rice you use, cook accordingly. The rice should be done well and also fluffy. 
  • The masala should be saucy in consistency, not dry, if dry add ¼ cup of water, mix well and bring it to saucy consistency.
  • A saucy masala, helps the rice to absorb the flavors better,  so as the rice rests, it gains more flavor and taste better when packed for lunch.