Authentic Tomato Rice / Thakkali Sadam

I have already posted my easy peasy tomato rice recipe here but this one is more authentic and has some grinding and roasting to do before you can enjoy it. And let me also tell you that its totally worth the effort. Of course, if you are too pressed for time or are too tired to be doing anything than some bare minimum chopping and stirring then the first recipe is the one for you.

The paste

This is my aunt's special recipe and she has been using it for ages to impress her guests (and my uncle of course).

Tomato Rice

What I Used (Serves 2):

Rice - 2 cups
Tomatoes - 3 ripe medium-sized ones. If in India, do not use the 'Bangalore tomatoes' but the other firmer, tangier variety.
Onion - 1 medium, very finely chopped
Salt - to taste

Dry-roast and grind:

Coriander seeds (malli) - 1.5 tbsp
Chana dal - 2 tbsp
Red chillies - 5 or 6
Fenugreek seeds (methi/uluva) - 1/2 tsp

For tempering:

Mustard seeds: 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Green chillies - 3, chopped fine
Peanuts - 1/2 cup (I use slightly more since I like their crunch in the rice)
Asafoetida/hing - a pinch
Turmeric powder - 1/4 tsp
Curry leaves - a few
Sesame oil (nallennai) - 2 tbsp

How I Made It:

1. Dry roast and grind the list of ingredients under that head and leave aside to cool. Make sure that you don't burn the fenugreek while roasting. To avoid this, add it once the other ingredients are almost roasted.

2. Cook the rice. Make sure that its not overcooked or too mushy. I used ponni rice but basmati brings out a nice flavour and unique taste to the dish.

3. Heat the oil and temper mustard seeds and urad dal. Add the chana dal, green chillies, peanuts and chopped onions and saute for about 2 to 3 mins.

4. Then add the turmeric, hing and the curry leaves. Fry for another minute or two.

5. Add the ground powder (masala) and fry for another 3 to 4 minutes.

6. Now add the chopped tomatoes and mix well. Keep the fire on low and cook till the raw smell leaves the mixture. This should take about 10 to 12 mins. Add salt. The oil will begin to separate. Make sure that the mixture is a thick paste and not watery (in short, don't add water).

7. Once done, mix in the rice, stir well until blended well and serve hot with raita, achaar and papad.

This rice dish goes to Srivalli's Rice Mela.