Saturday, 13 June 2015

Spiced Tomato Rice | Thakkali sadam | Kukskitchen

Quick and easy rice dishes work well when you are packing lunch for kids. Serve with a protein based curry like chick pea curry and yogurt and the lunch are sorted. Tomato rice can be made in two ways. Rice can be cooked with tomatos and spices or you can make the tomato base and mix in cooked rice.

I present tomato rice on request by dear friend and batch mate A. Hope you like it dear.

My son usually doen't like tomatoes. But tomato rice goes down really well. My secret pleasure is eating tomato rice with potato crisps -  -  -  slurp.

Tomatoes were first grown in Spain.  They contain the carotene lycopene, one of the most powerful natural antioxidants. In some studies, lycopene, especially in cooked tomatoes, has been found to help prevent prostate cancer. Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays. A study done by researchers at Manchester and Newcastle universities revealed that tomato can protect against sunburn and help keeping the skin looking youthful.

An even more important reason to eat tomato rice :)

A few things before we start:

  • Cook rice in advance. One cup raw rice yields approximatley 3 cups of cooked rice.  Read about how to cook rice in a microwave here.
  • To roast peanuts, dry saute them in a hot pan till small spots of brown start to appear. Leave to cool in a kitchen towel and the peanuts will turn crunchy.
  • Adjust spice levels according to taste especially if serving to kids.
  • If you like your tomato rice to be tangy add less rice to the below masala.
  • I didnot garnish with peanuts or caoriander since my son doesn't like either.


Spiced Tomato rice

Serves 4


1- Cooked Rice - 3 cups
2- Oil - 1 tbsp
3- Mustard seeds - 1 tsp
    Cumin seeds - 1/2 tsp
    Urad dal - 3 tsp
    Channa dal - 3 tsp
4- Garlic - 3, finely chopped
    Green chilli - 2, finely chopped
    Curry Leaves - 8 no, torn
5- Onion - 1, finely chopped
6- Tomato - 3, finely chopped
7- Kashmiri Red chilli powder - 1 tsp ( adds color & less spice)
    Salt - to taste
8- Coriander leaves to garnish
    Roasted peanuts to garnish


  • Heat oil in a pan and add (3). Let the seeds splutter.
  • Add (4) and saute for 2 minutes until garlic is cooked.
  • Now add onions and saute until translucent.
  • Add chopped tomatoes and salt, and cook covered for 2-3 minutes until the tomatoes are cooked and mushy.
  • Now add red chilli powder and cook covered in low flame for 2 minutes. At the end of the 2 minutes oil clears at the top.
  • Add in the cooked rice one cup at a time and mix well after each addition. Garnish with corriander leaves and serve hot.

Adapted from: Priya Renjith

Also check out -  Kadalapparippu payassam   - Click on the picture for recipe.

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Thank you xx

Sherin Deepu

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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