Tomato Rice....Thakkali Sadham
Ingredients
- 2 cups raw rice.
Note:( I generally use the raw rice (ponni) available in the market. But basmati, jeeraga samba rice or any other variety can also be used. The water to be added will vary depending on the rice used.)
- 500 gms. tomatoes sliced into small pieces
- 3 onions chopped fine
- 1 tsp jeera
- 1/2 tsp. turmeric
- A generous pinch of asofateda
- 1 tablespoon sambar powder
- A few cloves garlic (optional)
- 1 inch ginger
- 2 green chillies
- Curry leaves
- Coriander leaves
Tempering
- 1 tsp mustard seeds
- 1 tsp urad dhal
- 1/4 tsp methi seeds
- 1 dry red chiili (preferably byadigae)
- 1 tbsp cashew nuts/peanuts
- 1 tbsp Oil
- 1 tsp ghee
Method of preparation
- Wash the rice well . For every cup of rice add 1 1/2 cups of water.
- Pressure cook for two whistles.
- On cooling, stir the rice with a little ghee till the rice looks fluffy.
- Blend the tomatoes in the mixie till you get a fine puree. Set aside.
- Heat the oil in a sturdy kadai (vanali or a pressure cooker).
- When hot,add the mustard seeds and red chilli.
- When the mustard seeds crackle, add the urad dhal, methi seeds and asafoetida. Stir well.
- Add the chopped onions, curry leaves and green chillies and saute on medium flame till the onions look translucent.
- Add the ginger garlic paste till the raw smell goes off.
- Add the tomato puree and add all the spice powders and salt, stirring all the while.
- Continue heating on medium flame till the oil seeps out.
- Now add the cooked rice to the kadai and stir well.
- Let it cook on low flame for one to two minutes.
- Temper the tomato rice with peanuts or cashewnuts roasted in ghee.
- Garnish with curry leaves and coriander leaves.
