Tomato Rice/ Takkali Sadam

 

 

I love variety rice. These are staple ‘tiffin box’ dishes for most of us South Indians. They are filling , healthy and quick one pot meals. I always head for these when i am short of time.

Tomato rice is hubby’s favourite. A gorgeous combination of tangy tomatoes and stir fried onions mixed with few basic spices and garnished with curry leaves and coriander. You can also prepare the ‘masala mix’ in advance and store it in your fridge. It is quite handy for those busy mornings. All you need to do is, mix it up with some steaming hot rice and ta-da tiffin ready.

Print Recipe
Tomato Rice/ Takkali Sadam
I love variety rice. These are staple 'tiffin box' dishes for most of us South Indians. They are filling , healthy and quick one pot meals. I always head for these when i am short of time. Tomato rice is hubby's favourite. A gorgeous combination of tangy tomatoes and stir fried onions mixed with few
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. Heat the oil in a large thick bottomed pan or kadhai.
  2. Add the mustard seeds, asafoetida, curry leaves and channa dal.
  3. Once the mustard splutters, add the chopped green chilli, grated ginger and the chopped onions. Stir fry until the onions turn translucent.
  4. Add the chopped tomatoes, dhania powder, turmeric powder and salt. Give it a mix and cook closed with occasional stirring, until the mixture leaves out oil.
  5. In the mean time, spread the hot cooked rice on a large plate and add the ghee. Using a fork gently separate the rice grains.
  6. Remove the cooked 'masala' from heat and add the rice to it. Mix gently to combine uniformly.
  7. Garnish with fresh coriander leaves and serve hot.
Recipe Notes

Notes-

I sometimes also use the left over rice from morning, to whip up a quick dinner. Separate the rice grains and stir into the masala over low heat for about 5 minutes. [Just make sure that the vessel is thick bottomed and keep an eye so that the rice doesn't get burnt].

Any cooking oil is fine , but for puliyogere and tomato rice , gingilly oil tastes the best.

Happy Cooking

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.