A South Indian classic, Thakkali Sadam (Tomato Rice) is a vibrant, tangy rice dish made with juicy tomatoes and fluffy (leftover or precooked) rice. Perfect as a side or a simple one-pot meal, this vegan and gluten-free tomato rice recipe is packed with flavors. No onion and garlic used! This easy South Indian Tomato Rice is a flavorful, and fuss-free dish that's ready in just 30 minutes! Perfect for lunch boxes, weeknight dinners, or when you need a quick one-pot comfort meal.
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What is Tomato Rice (Thakkali Sadam)
Thakkali Sadam - thakkali means tomato and sadam means rice in Tamil - is a beloved South Indian tomato rice recipe that brings together the tang of ripe tomatoes, warming spices, and fluffy cooked rice. It's a family favorite I grew up on: whenever Dad made this, the aroma and spice would fill our home and I would savor every bite. This recipe is vegan, simple, and deeply satisfying. We often turn leftover rice into Thakkali Sadam - it's a clever way to avoid waste and create something delicious.
If you're looking for an easy home-cooked vegan meal that's bursting with flavor, this South Indian tomato rice is for you. This tomato and rice recipe needs minimal fuss, delivers maximum taste, and works just as well for busy weeknights or when you want something comforting and familiar. South Indian Tomato Rice (Thakkali Sadam) is an easy dinner idea that comes together in under 30 minutes, making it perfect for busy weeknights or when you're craving a quick, flavorful meal.
The dish is also known by many names: Tomato Pulav, Tomato Masala Rice, Thakkali Thokku Sadam, Tomato Chitranna, even Tomato Fried Rice - but this authentic version is different from Persian, Mexican, or Spanish tomato rice. We use Indian pantry staples like tomatoes, curry leaves, peanuts, and fragrant Indian spice powders to make it.
My Dad's Easy Thakkali Sadam Recipe
I feel grateful to have grown up in a home where responsibilities were shared equally - including in the kitchen. Cooking was never just "Mom's job." My mom had her set of comforting family recipes, and my dad had his own signature dishes that we looked forward to. Both their cooking styles were different, and my brother and I loved them equally.
One of Dad's specialties was Thakkali Sadam that instantly became a family favorite. Along with this kalanda sadam, he often made Tomato Omelet, French Toast, Beans Poriyal, and Garlic Rasam. These dishes weren't just meals; they were memories filled with warmth, love, and the unique touch only he could bring.
Even today, whenever I make this South Indian tomato rice recipe, it takes me back to those childhood dinners and the joy of watching Dad whip up his signature dishes.
Kalanda Sadam Recipes For Navratri
Some of the most loved South Indian variety rice recipes (Kalanda Sadam) prepared during Navratri are Thengai Sadam, Lemon Rice, Capsicum Pulao, Puliyogare, Ellu Sadam, and Thayir Sadam. Each of these traditional rice dishes has its own distinct flavor profile - from tangy and spicy to nutty and cooling. Together, they showcase the incredible diversity of South Indian cuisine.
These Navratri special rice varieties are not only quick and fuss-free to prepare, but also make for wholesome, comforting meals that can be enjoyed on their own or served as part of a festive thali. Among them, Thakkali Sadam holds a special place for its vibrant color, tangy taste, and versatility - a true family favorite across generations.
Why Make It
- 🌱 Naturally Vegan and Gluten-Free Friendly - this South Indian (Tamil Brahmin-style) tomato rice recipe is plant-based, and gluten-free.
- ✨ This Satvik Thakkali Thokku Sadam is prepared without onion and garlic, making it ideal for poojas, prasadam, Navratri, and other special occasions.
- 🥫 Uses Indian Pantry Staples - made with everyday ingredients like tomatoes, curry leaves, lentils, and spices you probably already have at home.
- 🍚 Perfect for Leftover Rice - a clever way to transform yesterday's cooked rice into something flavorful and new.
- 🥘 One-Pot Meal - quick, fuss-free, and ready in 30 minutes, making it ideal for busy weeknights or festive cooking.
- 🍅 Delicious and Flavor-Packed - tangy from tomatoes, spiced with South Indian masalas, and garnished with fresh cilantro for a comforting finish.
Ingredients needed 🧾
🍚 Rice - You can make this easy tomato rice recipe with leftover or precooked rice, or even cook it directly with the tomato masala for a true one-pot meal. Long-grain variety like Basmati works beautifully here, keeping the grains fluffy and separate. You can also use other varieties such as Sona Masoori, Surti Kolam, or even brown rice for a healthier twist. I recommend avoiding sticky rice like jasmine, as it changes the texture of Thakkali Sadam.
🍅 Tomatoes - This is the star ingredient! Choose juicy, ripe, red tomatoes that are firm yet slightly soft to the touch. Avoid ones with blemishes or dark spots. You can also use cherry tomatoes for a sweeter flavor or even canned tomatoes if fresh ones aren't available.
🥫 Tomato Puree - To really intensify the flavor, I add tomato puree or a touch of tomato paste. It gives the dish a richer taste and deeper color, making this Indian rice recipe beautifully tangy and flavorful. You can use store-bought tomato puree if you're short on time, but homemade tomato puree will always taste fresher
🌱 Vegetables - I like adding green peas for a mildly sweet flavor and a vibrant pop of color, but you can also toss in capsicum or carrots if you want to make it more wholesome.
🌶️ Spice Blends - The magic comes from sambar powder, a traditional South Indian spice blend that instantly elevates the flavors in this authentic and easy tomato rice recipe.
🧄 Herbs and Spices - Mustard seeds, methi seeds powder, ginger paste, minced green chilies, fresh curry leaves, turmeric powder, red chili powder (or paprika), coriander powder, cilantro, and gluten-free asafoetida (hing) for aroma. These pantry staples transform simple dish into a flavorful, comforting meal.
🥜 Lentils and Nuts - A classic South Indian touch! Urad dal, chana dal, and peanuts are lightly fried to add a nutty crunch. You can also use cashews if you prefer. They bring both texture and flavor, making every bite more exciting.
How to make it 🔪
- Cook the Basmati ahead of time and let it cool completely. Before you begin making Thakkali Sadam, soak chana dal in water for about 10 minutes so the lentils soften and become easy to chew.
- In a pan, heat vegan ghee (or your preferred oil). Add mustard seeds and wait till they pop. Add crushed fenugreek seeds and urad dal; sauté for a minute.
- Next, stir in the drained chana dal and peanuts. Cook until they turn a light golden - this adds texture and crunch to your tomato rice.
- Now add the aromatics: a pinch of gluten-free asafoetida, fresh ginger paste, minced green chilies, and curry leaves.
- Once fragrant, stir in chopped ripe tomatoes, tomato puree, sugar, and salt.
- Cook over medium heat for 8-10 minutes, allowing the tomato mixture to thicken as the water evaporates. Cover loosely if needed, but keep an eye on it - if moisture remains, your thakkali sadam can become watery. Chef tip - Always add the rice only after the tomatoes are fully cooked and have turned soft and pulpy. Undercooked tomatoes will make the Thakkali Sadam taste raw, and you'll miss out on that rich tangy flavor.
- When the tomato base is thick enough, add green peas and let cook for 1-2 more minutes.
- Then sprinkle in sambar powder, turmeric powder, red chili powder, and coriander powder; sauté for about 30 seconds to bloom the spices.
- Gently fold in the cooked rice, mixing just enough so every grain is coated with the tomato masala - be careful not to over-mix, to keep the grains fluffy. Taste and adjust salt.
- Finally, garnish generously with fresh cilantro, turn off the heat, and serve.
🍽 Serving Suggestions
This easy Tomato Rice recipe is so versatile that you can enjoy it in many ways. For a simple everyday meal, pair it with papad (appalam), a tangy Indian pickle, or a cooling side like raita, plain yogurt, coconut chutney, or pachadi. Some even like to add a little crunch by sprinkling sev on top. At home, we often serve it with a comforting Potato curry or Vazhakai Curry- and let me tell you, this combo is irresistible! To end the meal on a soothing note, follow it with a bowl of creamy Thayir Sadam.
When it comes to drinks, this tangy and spiced Thakkali Sadam pairs beautifully with South Indian filter coffee, masala chai, mocha latte, dalgona coffee, masala chaas popsciles, rose lemonade, or even fresh juices like carrot-orange.
This Indian vegan fried rice is perfect for any occasion:
- 🥗 Pack it in lunch boxes for kids or adults.
- 🍳 Serve it as a quick breakfast or evening snack.
- 🍽️ Add it as a side dish for brunch or weekend meals.
- 🎉 Prepare this kalanda sadam during festivals like Navratri, Ganesh Chaturthi, Diwali, Holi, or Janmashtami as part of a traditional spread.
No matter how you serve it, this easy one-pot tomato masala rice recipe is comforting, flavorful, and always a crowd-pleaser.
🍅 More Indian Recipes with Tomatoes as the Star
If you love cooking with fresh, juicy tomatoes, here are some other delicious Indian recipes where tomatoes shine as the hero ingredient: Paneer Stuffed Peppers in Tomato Gravy, Tomato Soup, Tomato Salad, Tomato Chutney, Tomato Cheddar Scones, Cauliflower Tomato Rassa, Red Pesto Gnocchi, and Thakkali Rasam.
These tomato-based Indian recipes are wholesome, easy to make, and packed with bold, vibrant flavors. Perfect for weeknight meals, festive menus, or when you want to highlight the natural tanginess of tomatoes in your cooking.
💭 Priya's Recipe Tips
If you're allergic to nuts, simply skip the peanuts and swap them with sunflower seeds or pumpkin seeds. A garnish of fresh mint leaves (pudina) or basil will instantly elevate the aroma and make this South Indian tomato rice even more irresistible. Instead of using powdered fenugreek seeds, you can also add them whole for a deeper earthy flavor. This dish is also highly customizable depending on the occasion. Add onions and garlic if you're not making it for festivals like Navratri 🙏.
Recipe FAQs 📖
Absolutely! Making South Indian Thakkali Sadam in the Instant Pot, Rice Cooker, or a Pressure Cooker is quick and hassle-free 🙌. Start by rinsing and soaking the rice for 15 minutes. Using sauté mode, prepare the tempering with spices, aromatics, and tomatoes just like you would on the stovetop. Once the tomatoes are soft and pulpy, add the soaked rice along with water (or thin coconut milk for extra flavor 🥥). Switch to Rice mode and cook for 4 minutes, similar to Instant Pot Jeera Rice. Manually release pressure, fluff the rice with a fork, and your delicious one-pot Tomato Rice is ready to serve.
Leftover Tomato Masala Pulao stores beautifully, making it perfect for meal prep 🙌. Once it has cooled completely, transfer it to an airtight container and refrigerate for 4-5 days. You can also freeze tomato rice for longer storage - just portion it into freezer-safe boxes or zip bags.
When reheating, sprinkle a little water over the rice and microwave until hot. This trick helps restore the moisture and keeps the grains soft and fluffy.
The secret to making perfect South Indian Thakkali Sadam lies in the rice texture. 🍅🍚 Using leftover or precooked rice works best, as the grains are firm and separate. When you're cooking rice, make sure to:
✅ Rinse it thoroughly 2-3 times to wash off excess starch.
✅ Soak it for 15 minutes before cooking - this helps the grains stay fluffy.
✅ Cool cooked rice completely before mixing it with the tomato masala.
These simple tips ensure your Indian-style red Tomato Rice turns out flavorful, non-sticky, and perfectly fluffy every single time!
One of the best things about Thakkali Sadam is how versatile it is. You can easily customize it to suit your taste or make it more wholesome:
Lentils and Legumes: Add cooked lentils, chickpeas, kidney beans, or black-eyed peas for a hearty, protein-rich twist.
Vegetables and Greens: Toss in onions, carrots, bell peppers, zucchini, cabbage, cauliflower, sweetcorn, spinach, broccoli, baby kale, or beet leaves to boost flavor, color, and nutrition.
Tangy Notes: Grate or chop raw mango for a fresh tangy punch.
Protein Boost: For extra richness, add soya chunks, tofu, or paneer - perfect for a filling vegan or vegetarian meal.
These additions make your vegan Tomato Rice recipe more flavorful, colorful, and nourishing, turning a simple one-pot meal into a complete, satisfying dish.
When making Thakkali Sadam, you have plenty of options! Long-grain or short-grain varieties like Basmati, Surti Kolam, Sona Masuri, Ponni, Seeraga Samba, or Matta work beautifully, keeping the grains fluffy and separate. You can even use brown rice for a healthier twist.
Looking for low-carb alternatives? Swap it with quinoa or cauliflower rice for a lighter, nutritious version.
For a slightly indulgent, creamy twist, cook the rice in thinned-down coconut milk instead of water - it adds subtle fragrance and richness, making this vegan South Indian tomato rice extra comforting and flavorful.
For authentic South Indian Tomato Bhat, I highly recommend using sambar powder - it elevates the flavors and adds that classic tangy-spicy depth. But don't worry if you don't have it on hand! You can easily substitute with rasam powder, Madras curry powder, bisi bele bath powder, vangi bhath masala, MTR tomato rice powder, garam masala, or even pav bhaji masala.
Even without sambar powder, this vegan Indian tomato bhat still turns out flavorful, tangy, and comforting. The key is not to add too much of the spice mix, so the dish retains the signature tangy and balanced flavors of Indian-style Tomato Rice.
More South Indian Recipes
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Recipe 📖
Authentic South Indian Tomato Rice (Thakkali Sadam)
Equipment
Ingredients
- 4 cups cooked Basmati rice
- 2 tablespoon vegan ghee or any vegetable oil
- 1 teaspoon mustard seeds
- 2 teaspoon urad dal
- ¼ teaspoon methi powder
- ½ teaspoon GF asafoetida
- 4-5 curry leaves
- 1 tablespoon chana dal
- 2 tablespoon peanuts or cashews
- 2 green chillies
- 1 tablespoon ginger paste
- 2 medium-sized tomatoes
- 1 cup tomato puree
- ⅓ cup frozen green peas
- ½ teaspoon sugar
- Salt
- 1 teaspoon turmeric powder
- 1 teaspoon chilly powder
- 1 teaspoon coriander powder
- 3 tablespoon sambhar powder
- ⅓ cup cilantro
Instructions
- Cook the Basmati ahead of time and let it cool completely. Before you begin making Thakkali Sadam, soak chana dal in water for about 10 minutes so the lentils soften and become easy to chew.
- In a pan, heat vegan ghee (or your preferred oil). Add mustard seeds and wait till they pop. Add crushed fenugreek seeds and urad dal; sauté for a minute.
- Next, stir in the drained chana dal and peanuts. Cook until they turn a light golden - this adds texture and crunch to your tomato rice.
- Now add the aromatics: a pinch of gluten-free asafoetida, fresh ginger paste, minced green chilies, and curry leaves.
- Once fragrant, stir in chopped ripe tomatoes, tomato puree, sugar, and salt.
- Cook over medium heat for 8-10 minutes, allowing the tomato mixture to thicken as the water evaporates. Cover loosely if needed, but keep an eye on it - if moisture remains, your thakkali sadam can become watery. Chef tip - Always add the rice only after the tomatoes are fully cooked and have turned soft and pulpy. Undercooked tomatoes will make the Thakkali Sadam taste raw, and you'll miss out on that rich tangy flavor.
- When the tomato base is thick enough, add green peas and let cook for 1-2 more minutes.
- Then sprinkle in sambar powder, turmeric powder, red chili powder, and coriander powder; sauté for about 30 seconds to bloom the spices.
- Gently fold in the cooked rice, mixing just enough so every grain is coated with the tomato masala - be careful not to over-mix, to keep the grains fluffy. Taste and adjust salt.
- Finally, garnish generously with fresh cilantro, turn off the heat, and serve.
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Lalitha says
Can we skip onion in this recipe.
Thanks
Priya says
yes you can.
Laura says
Can you clarify whether or not the chana dal and the urad dal need to be precooked? I have dried beans and I’m thinking that frying them won’t cook them. Thank you!
Priya says
Chana dal and urad need not be cooked before. Just saute them in oil. If you want you can just soak chana dal in water for 15 mins and then use. But urad dal can be added uncooked. Also, these are not beans, they are lentils. Just clarifying so that there is no confusion. Hope this was helpful.