Tomato Rice Recipe: How to Make Thakkali Sadam

Tomato rice, or thakkali sadam, is a popular side dish in South Indian cuisine, consisting of short- or long-grain white rice cooked in a spiced tomato broth. Some recipes also feature cashew nuts.

Thakkali sadam (from “thakkali,” meaning “tomato,” and “sadam,” meaning “rice”) is similar to a Persian rice dish called kateh gojeh farangi, which incorporates ground cinnamon to highlight the sweetness of the tomatoes. The dish also bears a resemblance to Spanish rice (also known as Mexican rice), in which toasted rice cooks in a broth with chopped tomatoes.

Recipes for tomato rice vary by region, personal preference, and the ingredients you have available: You can make it as mild or as spicy as you like and experiment with different seasoning combinations. Here are some tips to consider:

1. 1. Use leftover rice. Tomato rice is a great way to use up any cooked rice you might have in the refrigerator. Simply add the cold rice to the prepared tomato masala and stir to combine. Add a bit of water as needed, and cook until the rice is warm and tender.
2. 2. Make it in a pressure cooker or on the stovetop. Make tomato rice in a large sauté pan (be sure to use one with a lid) on the stovetop or in a pressure cooker. To prepare the dish in a pressure cooker, sauté the spices and tomatoes as usual, then add the washed rice and water. Cook on high pressure for six to eight minutes, then allow the pressure to release naturally.
3. 3. Use fresh tomatoes or canned tomatoes. Thakkali sadam typically features fresh chopped tomatoes, but canned tomatoes also work. For a smoother texture, use tomato sauce, or purée the tomato mixture before adding the rice.
4. 4. Toast the whole spices first. Toasting whole spices infuses the fat—the dish’s foundation—with flavor. Save ground spices for the end of cooking, when their aromas will be freshest.
   
5. 5. Serve with relishes and chutneys. Serve tomato rice with dahi (curd or plain yogurt) or raita (yogurt relish) and crispy flatbreads like papad. If you want to make yogurt relish from scratch, this cucumber raita recipe by Madhur Jaffrey is a great place to start.