This is my aunt’s special recipe and she has been using it for ages to impress her guests (and my uncle of course). If you love South Indian rice recipes, then you may like this raw mango rice recipe, puliogare, or a simple lemon rice recipe.
Thakkali Sadam is a great dish to pack away for a trip or for lunch box for work or school. It tastes good even after it’s gone cold and all you need is a good raita or papad to pair it up with. I used to regularly take Thakkali Sadam in my lunchbox to school and all my Malayali friends who don’t eat it that often would love to take a bite or two.
THAKKALI SADAM RECIPE
Rice – 2 cups
Tomatoes – 3 ripe medium-sized ones
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 to Make Thakkali Sadam
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, pickle and papad.
Those pics are gorgeous!Love your black bowl.
Hey Nags,
Isn’t this one of your pics?
looks yummm!!!! I loved the 2nd pic
wow, this looks gorgeous!
hey nice dish..will try this method
TBC – Thanks a ton for bringing it to my attention. They credited me now 🙂 Thanks again!
hi Naga, love this recipe, have to try it. I always make the other recipe, but this one definitely sounds worth the effort!
Now what a surprise!..I came to check out your version and you are sending this to me…thank you..thank you!
Sure looks authentic and nice pictures..
Sounds interesting,next time I shall give this a try!