Cinnamon Flavoured Tomato Rice/Thakkali Sadam/Thakkaali Choru

When Sunita announced her event Think Spice..Think Cinnamon for this month, I groaned inwardly cuz this is one spice I use only in Biriyani and other flavoured rice dishes. That too, with other spices. But the event kept prodding the back of my mind and soon I decided to read up a bit on the spice to see if it can be used in any other simple dish.

To my utter surprise and delight, I found so much material on this humble spice that I was quite astounded. Here are some quick facts on the benefits of Cinnamon.

• Cinnamon has a long history both as a spice and as a medicine.
• It has a lot of health benefits like anti-clotting abilities, anti-microbial qualities, ability to control blood sugar levels and its mere scent can boost brain activity.
  
• Cinnamon has also been used to provide relief when faced with the onset of a cold or flu, especially when mixed in a tea with some fresh ginger.

source: whfoods.com

When I realised this, I decided to try one of my favourite flavoured rice dishes - Tomato Rice. But this time, I used only cinnamon to flavour it. It was so much easier and I felt so good thinking of all the health benefits of cinnamon. Yes, I am a fan now.

Also, when used as the only spice, the flavour comes out really well and there is a sweet aftertaste which complemented the tomato rice so well. This dish is also very apt and simple for bachelor cooking. You don't need any side dish since the rice itself is very flavourful.

Cinnamon Flavoured Tomato Rice


Serves 2

What I Used:

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

How I Made It:

1. Heat oil and cackle mustard seeds and urad dal. Add chopped onions 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 with mint leaves/coriander leaves and serve warm with cold raita and papad.