Tomato Rice | How to cook Tomato Rice in claypot

Tomato rice cooked in a clay pot is a delightful and aromatic South Indian dish that brings together the rich flavors of tomatoes and the earthy essence of a traditional clay pot. This method of cooking enhances the taste and texture of the dish, making it a beloved choice for those who appreciate the depth of flavor that clay pot cooking imparts. Tomato rice, or “thakkali sadam” in Tamil, is a vibrant and flavorful dish that combines cooked rice with a spicy tomato base, resulting in a meal that is both satisfying and nutritious.

Tomato Rice
Tomato Rice

What sets tomato rice cooked in a clay pot apart is the unique cooking technique and the use of fresh, wholesome ingredients. The preparation begins with sautéing onions, garlic, and green chilies in oil until they are golden brown. Chopped tomatoes are then added along with spices such as turmeric, red chili powder, and garam masala. As the tomatoes cook down, they create a rich, tangy sauce. Cooked rice is added to this tomato mixture and gently mixed until each grain of rice is coated with the flavorful sauce. Cooking in a clay pot allows the dish to slowly absorb the natural flavors of the clay, adding an earthy undertone that enhances the overall taste. The slow, even heating of the clay pot ensures that the rice is cooked to perfection, with a slightly crispy layer forming at the bottom, which is considered a delicacy.

Beyond its delicious taste, tomato rice cooked in a clay pot holds cultural and traditional significance. Clay pot cooking is a time-honored technique in Indian cuisine, valued for its ability to retain moisture and distribute heat evenly. This method is not only sustainable but also imparts a distinct flavor that is hard to replicate with modern cookware. The use of a clay pot connects the dish to its rustic roots, offering a glimpse into traditional cooking practices that have been passed down through generations. Tomato rice is often prepared during special occasions and festivals, symbolizing the richness of South Indian culinary heritage.

Tomato rice cooked in a clay pot is more than just a meal; it represents the harmony between tradition and flavor. The use of fresh tomatoes, aromatic spices, and the unique clay pot cooking technique makes this dish a standout in South Indian cuisine. It is a versatile dish that can be enjoyed on its own or paired with raita, papad, or a simple vegetable side. The comforting, homey feel of tomato rice makes it a popular choice for family meals and gatherings, bringing people together over a shared love for flavorful, home-cooked food.

In essence, tomato rice cooked in a clay pot embodies the essence of traditional South Indian cooking. Its rich, tangy flavor and the earthy notes imparted by the clay pot make it a deeply satisfying dish that appeals to both the palate and the soul. The enduring popularity of this dish reflects its ability to blend the old with the new, offering a taste of tradition that is both comforting and contemporary.

In conclusion, tomato rice cooked in a clay pot is a celebration of South Indian culinary traditions. Its vibrant, aromatic profile and the unique cooking method make it a cherished dish that continues to delight food lovers. Whether enjoyed as a hearty main course or as part of a festive spread, tomato rice cooked in a clay pot remains a beloved staple, bringing warmth and flavor to every meal.

Tomato Rice

Tomato Rice

Enjoy the rich and rustic flavors of Tomato Rice cooked in a clay pot, a traditional South Indian dish that combines aromatic rice with juicy tomatoes and a blend of spices. Cooking in a clay pot enhances the taste and adds a unique earthy aroma to the dish. This flavorful rice is seasoned with mustard seeds, cumin seeds, and a mix of spices, creating a delicious and wholesome meal. Perfect for lunch or dinner, Tomato Rice cooked in a clay pot offers a delightful combination of tangy tomatoes and fragrant spices, making it a comforting and satisfying dish.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 184 kcal


  • Claypot
  • Wooden Spatula
  • Bowl


  • 2 cup Basmati Rice
  • 2 tbsp Oil
  • 2 nos Bay Leaf
  • 7 nos Black Pepper
  • 3 nos Clove
  • 2 nos Cinnamon
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 3 nos Sliced Green Chilli
  • 2 nos Big size onions (Sliced)
  • 2 tsp Corriander powder
  • 1 tsp Turmeric Powder
  • 2 tsp Salt
  • 6 nos Chopped Tomatoes
  • 4 cup Water


  • In a bowl wash 2 cup Basmati Rice and soak it for 30 minutes. While it is soaked continue the recipe.
  • Take a claypot and put on a stove with medium flame. Add 2 tbsp Oil and let it heat.
  • Now add 2 nos Bay Leaf, 7 nos Black Pepper, 3 nos Clove, 2 nos Cinnamon, 1 tsp Mustard Seeds, and 1 tsp Cumin Seeds. Fry for 2-3 minutes.
  • Now add 3 nos Sliced Green Chilli, 2 nos Big size onions (Sliced), 2 tsp Corriander powder, 1 tsp Turmeric Powder and 2 tsp Salt. Mix them and cook it for 1-2 minutes.
  • Now add6 nos Chopped Tomatoes and mix it. Close the lid and let it cook for 2 minutes or until tomatoes become soft.
  • Now add 4 cup Water and mix it. Close the lid and let it cook until it gets boil.
  • Now add soaked Basmati Rice separating from water in boiling tomato water and mix it.
  • Close the lid and let it get a boil. It took 3 minutes. Remove the lid and mix it.
  • Lower the flame and close with lid. Let it cook for 3 minutes.
  • Check if the rice is cooked. I checked and it needed 1 more minute. I closed with lid and cooked for a minute.
  • Turn off the flame and remove the claypot from stove. Leave it for 15-20 minutes. Tomato rice is ready.



Serve hot with pickle.
Keyword Tomato Rice



Wooden Spatula


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