Tomato rice or Thakkai sadham is a popular south indian style rice preparation. And my all-time favorite too. Because, tasty and quick recipe 🙂  This tomato rice is so easy to make and it makes a great dish to put in lunch box. Simple onion raita or curd is enough to serve with it. Definitely it tastes heavenly.


  • Prep Time: 15 mins
  • Cook Time: 20 – 30 mins
  • Serves: 4

Ingredients needed:

  • Onion(big) – 1 nos
  • Tomato – 4 nos
  • Chilli powder – 2 tbspn
  • Turmeric powder – ½ tsp
  • Garam masala – 1 tsp
  • Ginger garlic crushed / Paste – 2 tsp
  • Salt needed
  • Coconut milk – 1 cup
  • Green chilli – 1
  • Coriander leaves
  • Rice – 1 cup or 2 tumblers

For the seasoning:

  • Oil – 2 tbsp
  • Cinnamon – 1 inch piece
  • Cloves –3 nos
  • Cardomom – 2 nos
  • Fennel seeds / Soambu – 1 tsp
  • Curry leaves – few

Preparation :

  • Soak rice for 20 minutes, drain the water completely and keep it aside. If you are using normal parboiled rice means, can be cooked without soaking also.
  • Chop tomatoes and cut onions
  • Extract coconut milk
  • Keep all the ingredients ready

 Method :


  1. In a pressure cooker, add oil and the seasoning items listed above
  2. If crushed ginger garlic, add it first and then onions and cook until it turns transparent
  3. If Ginger garlic paste, add onions first and then ginger garlic paste and cook until raw smell goes off
  4. Add green chillies , tomatoes and salt
  5. Once onion and tomatoes sautéed well, add the spice powders – chilli powder, garam masala and turmeric powder. Let it cook for 2 mins.
  6. Cook till tomatoes become little mushy
  7. Add the drained rice and saute for 5 mins in low flame
  8. Measure coconut milk and water together as 5 cups for 2 cups of rice ( I need the rice to be cooked more soft and not fluffy. If you want you can make it as 4 and half)
  9. pressure cook for 3 whistles. When the pressure subsides, open it and fluff it well.
  10. Garnish with the coriander leaves.


  • Coconut milk is optional. If you don’t like or no time make, just ignore it and add water alone
  • Adjust the green chilles and chilli powder as per your need
  • If you want fluffier like Pulao, use Biriyani / Basmati rice and reduce the water content accordingly
  • If you are using basmati rice, soak it for at least 15 minutes
  • Ginger garlic paste is also fine. But crushed ginger garlic tastes different and ncie
  • Storage and Shelf Life – Since we are adding coconut milk, better not to refrigerate; Otherwise there is no issue to store for next day.


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