Tomato Fried Rice Recipe | वाला रायता | Thakkali Sadam | Kunal Kapur Tomato Pulao Recipe

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 511.6K views Jul 12, 2022

SPICY FRIED RICE RECIPE USING TOMATOES! Quick one-pot rice meal from South India. Tangy hai, tasty hai, aur recipe mein twist bhi hai! Tomato Rice or Thakkali Sadham is considered one of the most prominent rice dishes in South India. Here's my version of authentic Tomato Rice which I'm sure you're gonna love. Dekhne aur banane mein is simple but this recipe is filled with flavours. Watch it and let me know ki kaisi lagi! Happy cooking. :)

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Tomato Rice

Coconut Oil/ Oil (नारियल का तेल/तेल) – 2 tbsp
Hing (हींग) – 1 tsp
Red Whole Chilli (साबुत लाल मिर्च) – 3 to 4 pcs
Cinnamon (दालचीनी) – 1 pc
Laung (लौंग) – 3 to 4 pcs
Tej Pata (तेज पता) – 1 pc
Elaichi (इलाइची) – 4 pcs
Mustard Seeds (राय) – 1 tbsp
Jeera (जीरा) – 2 tsp
Chana Dal (चना दाल) – 1 tbsp
Urad Dal (उरद दाल) – 1 tsp
Garlic (लहसुन) – 1 tbsp
Ginger (अदरक) – 1 tbsp
Green Chilli (हरी मिर्च), Chopped – 1 tsp
Cashew nuts (काजू) – 1 tbsp
Curry leaf (करी पत्ता) – 1 sprig
Onion (प्याज़), Chopped – 1 cup
Tomato (टमाटर), Chopped – 2 ½ cups
Salt (नमक) – to taste
Turmeric (हल्दी) – ½ tsp
Red Chilli Powder (लाल मिर्च पाउडर) – 1 tbsp
Coriander Powder (धनिया पाउडर) – 1 tbsp
Water (पानी) – 1½ cup
Rice (चावल), Soaked – 1 cup
Mint Leaves (पुदीना) – a handful
Coriander stems (धनिया के तने) – 1 tbsp

For Tadka Raita

Curd (दही) – ½ cup
Salt (नमक) – to taste
Black Pepper(काली मिर्च) – a pinch
Onion(प्याज़), Chopped – ¼ cup

For Tempering of Raita

Oil (तेल) – 1 tsp
Mustard Seeds (राय) – 1 tsp
Ginger (अदरक), Chopped – 1 tsp
Green Chilli (हरी मिर्च), Chopped – ½ tsp
Curry Leaves (करी पत्ता) – a handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Tomato Fried Rice Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.