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Tomato Rice (Thakkali Sadam)
January 24, 2008 |
After Bhavani’s Lime Rice that so many of our readers tried and loved, we got a request for an authentic Tomato Rice recipe. She sent it to us, we tried it, and here it is in her words.
Our comments are in italics.
TOMATO RICE
I used to use ‘ponni’ rice for south-Indian flavoured rices, and basmati for pulavs. But I find that basmati rice is also just fine for these flavoured rices.
Also, I used to use canned crushed tomatoes, but have now switched over to tomatoes on the vine for tomato rice. They are the best.
Rice: 1 cup
Tomatoes: two medium, chopped, with juice (about 2 cups, or a 14.5 ounce can)
onion (optional): one, fine chopped (we used 1 cup chopped red onion)
1.5 tablespoons light sesame/gingely oil (or oil of choice)
salt and lime juice to taste
coriander leaves for garnishing
for the seasoning:
mustard seeds: one teaspoon
urad dal: one teaspoon
chana dal: 1/2 teaspoon
red chillies: 3-5* depending on how hot you like it - see note below (we used 3 green chillies)
peanuts: 1/2 cup
curry leaves: 6 or 7
asafoetida: a pinch
turmeric powder: 1/4 tsp
for the masala:
one tablespoon coriander seeds
one tablespoon chana dal
one tablespoon white sesame seeds
4 or 5 red chilllies
1/2 teaspoon or less methi (fenugreek) seeds (we used 1/3 tsp)
*I love using green chillies because they are more fragrant, but when I am cooking for a Western audience I have taken to using only red chillies as I do not want them to mistake the green chillies for coriander leaves or curry leaves and bite into them. We can use green chillies instead with no difference in taste.
Method;
1. Cook the rice and separate the grains. (Like this)
2. Heat oil in wok and add mustard seeds, urad dal, chana dal, asafoetida, red chillis and curry leaves. Just when the mustard starts popping, add peanuts and fry for 3 or 4 minutes. Then add the turmeric powder and if using onions, add and fry the onions till translucent. Add the tomatoes and the juice from the tomatoes, and cook on medium-low flame.
3. In the meantime, dry roast the masala ingredients, adding the fenugreek after the others have roasted for a few minutes. (Or toast the fenugreek in the microwave for 15-20 seconds)
Cool after they are golden brown and powder in a blender, or add a little water and blend into a thick paste.
4. When the raw smell of tomatoes is replaced by a cooked aroma, lower the flame, and add the blended masala, adding very little water if the mixture is too thick. The gravy should not be watery but a thick paste.
5. Add the salt, rice and mix well. Add lime juice and garnish with coriander.
- Bhavani
Verdict: Lipsmacking good, way better than the tomato rice we usually make.
Try and use light sesame oil (nallennai) if you have it.
Bhavani uses raw chana dal for the seasoning, but we like to pre-soak and microwave it, as explained HERE.
Use 1 tablespoon canned tomato paste for an extra flavour boost.
Tomato Rice goes to Anna @ Anna’s Cool Finds for Weekend Herb Blogging.
Chilli, Coriander leaf, Curry leaves, gingelly oil, India, lime, Nuts, Onion/Shallot, peanuts, Rice, sesame oil, Sesame Seeds, tamil-nadu, thakkali sadam, Tomato, tomato rice
The pictures are amazing. The tomatoes themselves look perfect. Tried your rice and it is amazing. Even with plain long grain rice, it came out great.
Hey thanks alot!! I tried it and it was excellent!! Was rather bummed that many recipes weren’t working for me but yours was great!!
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