Tuesday, July 20, 2010

Tomato Rice or Thakkaali Saadham

...as known in Tamil Nadu, quite a favourite in my husband's side of the family. We love it too, especially when tomatoes are in season and their flavour and color is irresistible...
Again, I give credits to my mother in law, an amazing cook, from whom I learned the magic of cooking Indian!

Here is the recipe:

  • 2 cups long grain rice
  • 4 large ripe tomatoes, chopped
  • 1 large onion, finely chopped
  • 1/4 tsp tumeric powder
  • 1/4 tsp chili powder
  • 2 dry red chilies, seeded
  • 1/2 cup cilantro leaves
  • 1 spoon salt
For the seasoning:
  • 1 tsp mustard seeds
  • 1 tsp white urad dhal (split black gram)
  • 1/4 tsp asafoetida
  • a few curry leaves
  • 2 green chilies, slit and seeded
  • 3 tbsp oil
  1. Cook the rice in 5 cups of water until fluffy, but not overcooked
  2. Heat the oil and pop the mustard. Add the dhal, asafoetida, curry leaves, green chilies, red chilies and slightly fry.
  3. Add onions, chopped tomatoes, tumeric powder, chili powder and salt. Fry everything on medium heat till all flavours are well incorporated.
  4. Stir in the rice and cook for a couple of more minutes till all the juice is absorbed.
  5. Garnish with fresh cilantro leaves and serve.

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