Go Back

Healthy Indian Tomato Rice (Thakkali Sadam)

A simple, healthy and easy-to-cook South Indian style tomato rice — tangy, fragrant and perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main
Cuisine: Indian, South Indian
Calories: 232
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Basmati rice (or any long-grain rice) washed & soaked for 20 mins, then drained
  • 2 tablespoon oil vegetable or sunflower oil
  • 1 Bay leaf
  • 2 Green cardamom pods
  • 2 Cloves
  • 1 inch Cinnamon stick
  • 1/2 tsp Mustard seeds
  • 1 medium Onion, chopped
  • 1 Green chili, slit or chopped (optional) adjust to taste
  • 6-7 leaves Curry leaves
  • 1.5 tsp Ginger-garlic paste
  • 4 Tomatoes, chopped ripe, medium sized
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Red chilli powder (or to taste)
  • 1/2 tsp Coriander powder
  • 1/4 tsp Garam masala
  • 1 tsp Salt (or to taste)
  • 1 1/2 cups Water for cooking rice
  • Fresh coriander leaves for garnish optional

Equipment

  • Pressure cooker or heavy-bottomed pan

Method
 

  1. Wash the rice under running water until water runs clear, then soak it for 20 minutes. Drain and keep aside.
  2. Heat oil in a pressure cooker (or heavy-bottomed pan) over medium heat. Add bay leaf, cardamom, cloves, cinnamon stick and mustard seeds. Let mustard seeds crackle.
  3. Add chopped onion, green chili and curry leaves. Sauté until onion becomes soft and translucent.
  4. Add ginger-garlic paste and sauté for another 30 seconds.
  5. Add chopped tomatoes, salt, turmeric, red chilli powder and coriander powder. Cook on medium heat until tomatoes turn soft and mushy and oil begins to separate.
  6. Add drained rice into the tomato mixture and gently stir to coat rice grains with the masala.
  7. Pour in water (1 1/2 cups), check salt, give a gentle stir. Close the cooker with lid and cook on medium flame till one whistle, then simmer for 2 more minutes. If using pan, cover and cook until water is absorbed and rice is cooked (about 15-18 mins).
  8. Once pressure releases naturally (or rice is cooked), fluff the rice gently with a fork. Garnish with fresh coriander leaves. Serve hot.

Notes

For a healthier twist, you can use brown rice instead of basmati. Adjust spices to taste. Serve with yogurt, raita or salad for a balanced meal.