Growing up if there was one thing that I disliked with whole of my heart – it’s this Tomato Rice or Thakkali Sadham (in Tamil). Amma used to be very busy with all the household chores and if there was left over rice, she would prepare it in a jiffy. While I liked to take a few bites from Amma’s plate – I never wanted to have it for a meal. If my tiffin box to school or college contained Tomato Rice, I used to throw a big tantrum. Then wondering how and why this recipe? Just like how our thoughts change as we grow up, this became one of the most liked rice varieties for me. I used to ask Amma to specifically make her Tomato Rice – the one that is so different from the usual way of preparing it.
As I said, this is from my Amma’s kitchen and it’s her recipe. Unlike the usual recipes that call in for a number of spices – this one is quite simple with very minimal ingredients. The star of the dish is tomato and it shines through. The surprise addition here – Peanuts. The crunchy peanuts taste awesome with the flavours of tomato. This recipe can be made very quickly and is a great lunch box recipe.
To make Tomato Rice | Thakkali Sadham
What I used –
- Onion, 1 large
- Ripe Tomatoes, 3 medium
- Cooked Rice, 2 cups
- Green Chilly, 1
- Oil, 2 tsp
- Mustard Seeds, ½ tsp
- Urad Dal, ½ tsp
- Chana Dal, ½ tsp
- Peanuts, a handful or less
- Curry Leaves, a few
- Turmeric Powder, ½ tsp
- Red Chilli Powder, 1 tsp
- Salt, as required
How I made –
- In a pan, heat oil. Add mustard seeds, urad dal, chana dal and peanuts. Fry until the peanuts and mustard seeds start popping. Add the curry leaves and fry for 10 secs. Optionally, the peanuts can be taken out onto a bowl to retain the crunchiness.
- Add julienned onions along with slit green chilly and fry until translucent. Add finely chopped tomatoes, stir.
- Add turmeric powder, salt and red chilli powder. Mix well. Let the tomatoes cook to a mush – takes about 5-7mins. Remove from heat. Let it cool down a bit.
- Mix well with the cooked and cooled down rice. Add the fried peanuts – mix well.
- Serve hot as it is or with fryums or potato chips.
- I cook the rice in a pressure cooker with the ratio of rice to water 1:2.
- I add the salt required for the dish in the tomato gravy. If required, salt can be added to rice while cooking.
- Optionally, garam masala can be added, but I prefer this taste.
- Increase/decrease the spiciness as per preference.
- The peanuts when cooked with tomatoes can turn soggy. Alternatively, roasted peanuts can be added on top of rice.
- If using for lunch box, don’t touch the rice with bare hands – rice can get spoilt.
Thank you Lina 🙂
Lynz Real Cooking
I love the story, it is funny how our taste changes as we grow up! lovely rice!
hahaha so true 🙂
Lynz Real Cooking
such a nice post!
Thanks again 🙂
Lynz Real Cooking
always fun to see your page and say hi and love your recipes!
Like-wise Lynn 🙂
Good one for lunch. Never tried adding peanuts for tomato rice. Will sure try it.
Sure Sri 🙂
Freda @ Aromatic essence
Lovely recipe , dear 🙂 beautiful clicks !
Thanks Freda 🙂
Traditionally Modern Food
I was about to type the same comment Sri told:-) I should try ur version looks yum
Thank you Vidya 🙂
Love Served Daily
I like that you added peanuts
Thanks Ritu 🙂
My all time fav dish.... but never added peanuts will try next time.... and looks yum 🙂
Oh sure Bharani 🙂 Thanks!
Looks great Ch...
Thank you Chitra 🙂
My BIL is the one who taught me to cook tomato rice. My friend suggested to add rasam powder instead of all the masalas. I cook that way now.. 🙂 Nice clicks..