December 22, 2007

Tomato Rice Recipe - Thakkali Sadam Recipe

Tomato Rice Recipe or Thakkali Sadam

My dad's sister, Vanaja athamma, makes the best tomato rice. During our yearly stay at her place in Salem, she'd make a large aromatic bowl of tomato rice usually the first week we are there and we'd all enjoy it with a cool raita to beat the summer heat. Those are the simplest, best meals of my childhood. While my version of thakkali sadam can't beat hers, I'd like to believe it's quite close in taste.

During those days TH prefers to take lunch to work, a quick thakkali sadam is my saviour. He loves the flavour more than than of lime rice or tamarind rice or coconut rice (his least favourite) while not being as time-consuming as a vegetable biryani or vangi bhath which he loves.

Tomato Rice (Thakkali Sadam) Recipe

Serves 2

Ingredients for Tomato Rice:
Tomatoes - 4 medium
Green chillies - 4
Onion - 1 small
Garlic - 6 cloves
Cinnamon stick - a 3" piece
Cinnamon powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Jeera powder - 1/2 tsp
Mustard seeds and urad dal - for tempering
Oil - 1 tbsp
Salt - to taste
Cooked rice - 2 cups


1. Heat oil and cackle mustard seeds and urad dal. Add chopped onions, cinnamon, and slit green chillies. Fry till golden brown.

2. Now add the chopped garlic, turmeric, jeera, cinnamon powder and fry for 2-3 mins.

3. Next, add the chopped tomatoes and mash nicely while on fire. Adjust salt and let it cook for about 10 mins or so, until the tomatoes are cooked soft and take a sauce-like consistency.

4. Turn off fire, add the cooked rice and mix well.

Garnish tomato rice with mint leaves / coriander leaves and serve warm with a cold raita and papad.