Easy Indian Tomato Rice Recipe

Jump to Recipe

Craving something quick, easy, and bursting with flavor? Look no further than our fuss-free Indian Tomato Rice recipe! Perfect for those days when you need a satisfying meal in a hurry, this dish transforms leftover rice into a culinary masterpiece that's sure to please. With just a handful of pantry staples and a dash of Indian spices, you'll whip up a fragrant pot of Tomato Rice that's as comforting as it is delicious. Whether you're a busy parent, a college student on a budget, or simply someone who loves a good meal without the fuss, this recipe is tailor-made for you. So, grab your apron and let's get cooking!

Come JOIN US on our FACEBOOK group and be a part of our community and discuss various recipes, tips and tricks.

LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES

What is Tomato Rice

Tomato Rice, known as "Thakkali Sadam" in Tamil, is a quintessential cultural staple enjoyed in the South of India. Thakkali Sadam specifically refers to Tomato Rice in Tamil Nadu, showcasing the region's love for tangy, spiced rice dishes.

Simple to prepare with minimal ingredients, it's a go-to for busy days. Simple to prepare with minimal ingredients, it's a go-to for busy days.

How to make Tomato Rice Video Recipe

Why I love this Tomato Rice Recipe

I adore this Easy Indian Tomato Rice recipe for countless reasons! Here are a few that make it special:

Flavor Burst: Every bite is a harmonious blend of tangy tomatoes and aromatic spices, which makes my taste buds dance with joy.
Versatility: Whether it's a busy weekday dinner or a leisurely weekend feast, this dish fits beautifully into any meal plan.
Plant-Powered: As a plant-forward eater, I cherish that this recipe is naturally vegan, making it a great source of nourishment and satisfaction.
Cultural Connection: It holds a special place in my heart, connecting me to the vibrant culture and my love for South Indian cuisine.
Memories: Every mouthful takes me back to joyful times shared with Tamil neighbors back home over good food and endless conversations.

This tomato rice isn't just food; it's comfort in a bowl, and I just know you'll love it as much as I do!

Ingredients required to make Tomato Rice

Essential Ingredients for authentic Tomato Rice

Here's what you'll need to bring this dish to life:

Tomato: The star of the show! Use red ripe tomatoes for the best taste and flavor.
Rice: Long-grain Indian basmati rice is ideal, but feel free to use any medium or long-grain rice. I am using left over rice in this recipe.
Onions and Chilies: Sliced onions, green and red chilies add dimension with their sharp, piquant flavors.
Curry Leaves: No South Indian dish is complete without curry leaves, infusing an irreplaceable aroma.
Lentils: Roasted urad and channa Dal add just the right amount of crunch needed for this recipe.
Spices: Mustard seeds, turmeric, kashmiri red chilli powder (for color)
Oil and salt
Optional Ingredients to enhance the taste.
- Ginger-garlic Paste: A zesty addition that melds perfectly with other spices.
- Whole Spices: Bay leaf, cloves, and black peppercorns lay the foundational fragrance.
- Fennel Seeds: Adds a sweet, anise-like nuance.
- Garam Masala: A little goes a long way with this potent blend of ground spices.
- Additional Flavorings: Ghee, alongside spices like asafoetida, and cashews to enrich the dish's profile.

Remember, this list is just the beginning. Every cook has their own twist, so feel free to adjust to taste!

Steps to make Delicious Tomato Rice using left over rice

Tempering the ingredients: Heat oil in a wok or a pan, once the oil is hot, add the curry leaves, urad dal, channa dal, slit green chilies, red chilies and mustard seeds. Roast for a couple minutes on low to medium heat until the ingredients becomes slightly tan but not burnt. If using any of the optional ingredients, add the fennel seeds, whole spices and cashews at this point and roast them too.
Crafting the onion and tomato base: Add the sliced onions, and saute until the onion starts to change the color. Next add the seasonings, turmeric, red chili powder, salt and garam masala is using it. Roast for a minute and then add the chopped tomatoes. Mix the ingredients well and saute for a couple minutes. Cover the lid and allow the ingredients to meld together to form a chunky sauce.
Adding the rice: Once melded, add the left over rice and mix the ingredients gently making sure the masala coats the the rice evenly without breaking the rice grains.
Once ready , service with raita, pappadums or pickle.

Instant Pot Tomato Rice

If you don't have any leftover rice to transform and would still like to enjoy this recipe here is how you can make this tomato rice in the Instant Pot from starch.

Begin by rinsing and soaking the basmati rice until the water runs clear. Soak the rice for about 20-30 minutes.
Next add oil to the Instant Pot and allow it to heat using the saute function on normal heat. Once hot, add the curry leaves, urad dal, channa dal, green chilies, red chilies and mustard seeds. Roast for a couple minutes. Add any optional ingredients like fennel, whole spices, and cashews and roast along.
Next add the onions and saute until the onins change color.
Then add the spices, turmeric, kashmiri red chili powder salt and optional ingredients like garam masala and saute for 30 seconds.
Throw in the chopped tomato and allow the ingredients to melt to form a chunky sauce. Cover with a glass lid for a couple minutes if required.
Next add the soaked rice. For each cup of rice add 1.5 times the water.
Scrape the bottom of the pot to make sure no food particles are stuck from the sauteing to avoid any burns.
Cover the lid, seal the vent and pressure cook on normal heat for 6 minutes, followed by a natural pressure release.
Once the pressure is released, allow the rice to rest for a couple minutes before forking it and serve it with raita, pickle or pappadums.

Cooking tips to make the perfect grainy Tomato Rice

Achieving that perfect grainy texture in your tomato rice is easier than you think! Here are some foolproof tips to ensure your rice turns out fluffy and separated every time:

Left over rice: If using left over rice that was refrigerated, sprinkle it with water and microwave it for 1 minute. Gently break ant lumps of rice if necessary.
Choose the Right Rice: Long-grain basmati rice is best for a non-sticky texture. Its grains are fluffy and less likely to clump together.
Rinse and Soak: If making rice from scratch, rinse your rice until the water runs clear to remove excess starch. Then, let it soak for about 20-30 minutes; this helps the grains expand to their full length without breaking.
Water Ratio Matters: Depending on your cooking method, adjust water. For an Instant Pot, use 1.5 cups of water for each cup of rice, while on the stovetop from scratch, 2 cups per cup of rice is the standard.
Low and Slow is the Key: Once the rice is added to the tomato base, cook it on a low flame. A steady simmer allows the rice to cook evenly and maintain its structure.
Rest Before Serving: Once cooked, turn off the heat and let the rice sit, covered, for about 5-10 minutes. This allows any remaining moisture to redistribute, preventing a mushy outcome.

Variations for Every Palate: Adjusting Spice Levels

Whether you love the heat or prefer to keep things milder, adjusting the spice levels in your tomato rice can cater to everyone's taste:

For the Heat Seekers: If fiery dishes are what you live for, amp up the green chilies or toss in some extra red chili powder. Consider using spicier varieties of chilies for that extra kick.
Family-Friendly Flavors: To accommodate all ages and preferences, keep the spice to a minimum. Use paprika for color without the heat or remove the seeds from green chilies.
Creative Additions: Personalize with a pinch of uniquely flavored spices, like a dash of cumin or a sprinkle of cinnamon, to add warmth without the pungency.
Mind the Garam Masala: This spice mix can be potent. Start with a pinch, then add more according to your preference and spice tolerance.

By playing with these variations, you can fine-tune the spice level of your tomato rice, making sure it's a hit regardless of who's at the dining table!

Serving Suggestions and Accompaniments

The beauty of tomato rice lies in its versatility. Here are some scrumptious ideas to complement your vibrant meal:

Protein Punch: Savor it with peas for a satisfying, protein-packed dinner
Creamy Cool-Downs: Balance the spices with a side of cool raita or creamy yogurt. These provide a refreshing contrast to the robust flavors.
Crispy Crunch: Pair it with poppadoms or papad for a quintessential crunch. Their lightness makes them the ideal accompaniment.
Pickle Perfection: Serve with a selection of pickles to add a tangy edge that cuts through the richness of the rice.
Vegan Variations: If you're keeping it plant-based, partner your tomato rice with a hearty lentil curry or vegetable stir-fry.

With these pairings, you're transformed from home cook to a cuisine artist, orchestrating a symphony of flavors on the plate!

Tips to Garnish Tomato Rice

To elevate your tomato rice from simple to simply stunning, presentation is pivotal. Here are a few tips to plate like a pro:

Colorful Garnishes: Sprinkle freshly chopped herbs like cilantro or mint for a burst of green, or add a few pomegranate seeds for a jewel-like effect.
Mold the Rice: Use a bowl or a cup to shape the rice into a neat dome. Invert it onto the plate for an instantly elegant presentation.
Contrast Textures: Place crunchy elements, like fried onions or cashews, atop the rice to create a play on textures that's as pleasant to the palate as it is to the eyes.
Edible Flowers: Add an air of sophistication with a few edible flowers scattered around the plate, elevating the overall aesthetic.
Serve in Traditional Ware: Present your tomato rice in earthen pots or copper serveware for an authentic and charming touch.

With these presentation tips, you're not just serving a meal but crafting an experience that will keep everyone talking long after the last bite!

How to Store Tomato Rice

Storing your tomato rice properly is as important as the cooking process itself. Here's how you keep those flavors intact for your future meals:
After letting it cool, put the rice into an airtight container. This will prevent unwanted moisture and other flavors from seeping in.
Store in the refrigerator if you plan to eat it within 2-3 days.
For longer storage, portion the rice into freezer-safe bags or containers and freeze it.
Label your storage containers with the date to keep track.
By adhering to these guidelines, your tomato rice will remain as delightful as the day it was made!

Can I Substitute Basmati Rice with another Variety?

Absolutely! Basmati rice is preferred for its fragrant aroma and non-sticky texture, but you can definitely use other varieties. Brown basmati rice works wonderfully for a healthier twist. Short-grain rice like sona masoori or ponni can be used too, but remember, the grains may be stickier and softer. Feel free to experiment with what you have on hand or to suit your dietary preferences!

Is This Recipe Suitable for Vegans?

Yes, this Easy Indian Tomato Rice recipe is both vegetarian and vegan friendly! It naturally contains no animal products—just be sure to use oil instead of ghee to keep it vegan. It's a delightful whole-food plant-based dish that can be enjoyed by a wide variety of dietary preferences.

How Do I Prevent My Tomato Rice from Becoming Mushy?

If making from scratch, to prevent a mushy outcome, rinse the rice thoroughly until the water runs clear, then soak for about 30 minutes before cooking. Be mindful of the water-to-rice ratio and avoid over-stirring while cooking. After cooking, let the rice sit covered for 5-10 minutes before fluffing. These steps will help maintain the grains' integrity for a perfect fluffy texture.

Don't let leftover rice go to waste! Give it a delicious makeover with our quick and easy Indian Tomato Rice recipe. With just a few ingredients and a little bit of time, you'll have a satisfying meal that's bursting with flavor. Let's dive in and enjoy!

Other Easy Rice Recipe to try

Tomato Rice Recipe

Yield: 4 servings

Ingredients

Oil 3 tablespoon
Mustard seeds 1 teaspoon
Urad dal 1 teaspoon
Channa dal 1 teaspoon
Green chilies 2, slit
Dried red chilies 3
Turmeric powder 1/2 teaspoon
Curry leaves 10
Onion large 1, sliced
Tomatoes chopped 3
Kashmiri red chili powder 1 teaspoon
Left over rice or cooked rice 4 cups
Salt to taste

Optional Ingredients

Ginger-garlic Paste 1 tsp
Bay leaf 2
Cloves 4
Black peppercorns 5
Fennel Seeds 1/2 tsp
Garam Masala 1/2 tsp
Asafoetida a pinch

Instructions

Steps to make Delicious Tomato Rice using left over rice

Tempering the ingredients: Heat oil in a wok or a pan, once the oil is hot, add the curry leaves, urad dal, channa dal, slit green chilies, red chilies and mustard seeds. Roast for a couple minutes on low to medium heat until the ingredients becomes slightly tan but not burnt. If using any of the optional ingredients, add the fennel seeds, whole spices and cashews at this point and roast them too.
Crafting the onion and tomato base: Add the sliced onions, and saute until the onion starts to change the color. Next add the seasonings, turmeric, red chili powder, salt and garam masala is using it. Roast for a minute and then add the chopped tomatoes. Mix the ingredients well and saute for a couple minutes. Cover the lid and allow the ingredients to meld together to form a chunky sauce.
Adding the rice: Once melded, add the left over rice and mix the ingredients gently making sure the masala coats the the rice evenly without breaking the rice grains.
Once ready , service with raita, pappadums or pickle.

Instant Pot Tomato Rice

If you don't have any leftover rice to transform and would still like to enjoy this recipe here is how you can make this tomato rice in the Instant Pot from starch.

Begin by rinsing and soaking the basmati rice until the water runs clear. Soak the rice for about 20-30 minutes.
Next add oil to the Instant Pot and allow it to heat using the saute function on normal heat. Once hot, add the curry leaves, urad dal, channa dal, green chilies, red chilies and mustard seeds. Roast for a couple minutes. Add any optional ingredients like fennel, whole spices, and cashews and roast along.
Next add the onions and saute until the onins change color.
Then add the spices, turmeric, kashmiri red chili powder salt and optional ingredients like garam masala and saute for 30 seconds.
Throw in the chopped tomato and allow the ingredients to melt to form a chunky sauce. Cover with a glass lid for a couple minutes if required.
Next add the soaked rice. For each cup of rice add 1.5 times the water.
Scrape the bottom of the pot to make sure no food particles are stuck from the sauteing to avoid any burns.
Cover the lid, seal the vent and pressure cook on normal heat for 6 minutes, followed by a natural pressure release.
Once the pressure is released, allow the rice to rest for a couple minutes before forking it and serve it with raita, pickle or pappadums.

Notes

Left over rice: If using left over rice that was refrigerated, sprinkle it with water and microwave it for 1 minute. Gently break ant lumps of rice if necessary.
Choose the Right Rice: Long-grain basmati rice is best for a non-sticky texture. Its grains are fluffy and less likely to clump together.
Rinse and Soak: If making rice from scratch, rinse your rice until the water runs clear to remove excess starch. Then, let it soak for about 20-30 minutes; this helps the grains expand to their full length without breaking.
Water Ratio Matters: Depending on your cooking method, adjust water. For an Instant Pot, use 1.5 cups of water for each cup of rice, while on the stovetop from scratch, 2 cups per cup of rice is the standard.
Low and Slow is the Key: Once the rice is added to the tomato base, cook it on a low flame. A steady simmer allows the rice to cook evenly and maintain its structure.
Rest Before Serving: Once cooked, turn off the heat and let the rice sit, covered, for about 5-10 minutes. This allows any remaining moisture to redistribute, preventing a mushy outcome.