Instant Pot Tomato Rice | South Indian Thakkali Sadam Recipe
Instant Pot Tomato Rice involves cooking the rice with a flavorful tomato-based mixture infused with spices and aromatics. Also known as Thakkali Sadam, this is a popular lunchbox recipe from South India. Perfect, one pot rice for busy days as well.
Ingredients
- 2 Ripened Tomatoes medium size
- 1 Onion
- 1 inch Ginger finely chopped
- 2 cloves Garlic finely chopped
- 2 Green Chillies
- 1 tbsp Ghee / Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel seeds
- 1 Red Chilli
- 5 Fenugreek Seeds optional
- 1 tbsp Chana Dal
- Salt as needed
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 cup Rice
- 2 cups Water
- 1/4 cup Coriander Leaves plus 1 tbsp for garnishing
- 1/4 cup Mint Leaves
Instructions
- Wash rice, drain the water and keep it aside. I have used Ponni Raw Rice.
- Press SAUTE mode on Instant Pot. Add ghee/oil to the POT.
- Once hot, add mustard seeds, chana dal, red chilli, fennel seeds, fenugreek seeds and saute for a minute.
- Add slit green chillies, finely chopped ginger and garlic.
- Saute till a pleasant aroma comes. Next, add in some thinly sliced onions and saute for a minute.
- Add the roughly chopped tomatoes and saute till the tomatoes turn slightly mushy.
- Now, add salt, turmeric powder, red chilli powder & coriander powder. Saute and cook until the spices blend well.
- Now, let the mixture cook well until the tomatoes turn completely mushy. At this stage, add finely chopped mint and coriander leaves.
- Mix it well with the tomato mixture. Now, add water. After adding water, taste for salt. Adjust if needed. Add rice. Mix well.
- Close the pot with the lid. PRESSURE COOK on high-pressure mode for 6 mins. Release pressure naturally for 10 minutes. Release pressure manually after 10 mins. Open the lid.
- Garnish with coriander leaves. South Indian Tomato Rice in Instant Pot is ready. Leave it undisturbed for 10 mins. Stir gently and serve hot.
Notes
Use well-ripened tomatoes for the best results. You can puree the tomato and add it to the recipe but personally, I don't prefer doing it. I love bits and pieces of tomato in my rice and this is exactly how it's done back home.
Water quantity depends on the rice you use. For raw rice, I usually use 1: 2 (1 cup rice: 2 cups water ). If using Basmati Rice, you can use 1: 1 & 1/2. Make sure you soak your basmati rice for 15 mins before cooking. For regular raw rice, no soaking is required.
You can use coconut milk instead of water for more flavour.
Once you release the pressure and open the lid, let the rice rest for a minimum of 10 mins before you handle it. This ensures that the rice doesn't end up becoming mushy. Also, make sure you gently stir it with a fork or ladle.
This recipe is very mildly spiced. If you want spicier rice, increase the number of chillis or chilli powder.
Tried this recipe?Let us know how it was!