Thakkali Saadam | How to make spicy tomato rice | Main course dishes |
Tomato Rice is a gluten free, Vegan and Easy One Pot meal made with tomatoes, Cooked rice and everyday spices. Works for lunchbox or potluck too.
Equipment
- Pressure Cooker Can also use Open Pot
- Knife
- Chopping Board
- Pots and Pans
Ingredients
- 1 cup Raw rice any short grained variety will do
- 600 grams Tomatoes fleshy variety, split use
- 1/2 tsp Turmeric Powder
- 1 tsp salt
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Garam Masala powder
- 1/2 tsp Red Chilli Powder paprika
- 1 Onions large, minced
- 2 Garlic pods minced
To be ground to a paste:
- 1/2 inch ginger
- 2 Tomato
Tempering:
- 4 tsp Oil any neutral oil
- 1 tsp Mustard Seeds
- 1/2 tsp split black gram Urad dal
- 1 tsp Cashews skip for nut allergy
- 2 Green Chillies slit lengthwise
- 1 sprig Curry Leaves
Instructions
- Cook rice with required water into separate grains. Cool and fluff the rice in a large flat plate.
- Chop remaining tomatoes (2 nos) into chunks with the skin on.
- Grind the ingredients under "to paste" and keep aside.
- Heat oil. Splutter the mustard seeds, urad dal, green chillies, minced garlic cashews (if using) & curry leaves. Once the curry leaves wilt a bit, add turmeric, garlic and the onions, diced tomatoes.
- Saute for 3-4 mins till raw smell disappears.
- Now add the pureed tomatoes and let it turn soft and mushy. Add the spice powders, salt and mix well.
- Cook and cover till you get a thickish gravy and oil starts leaving the sides.
- Let the thickish gravy cool a bit.
- Then add the cooked rice, toss a bit and check for salt and seasonings.
- Serve hot or warm with curd or raitha / pachadi. We love it as is.
Video
Notes
Tips to make a tasty Tomato Rice:
- Cool the cooked rice thoroughly. fluff them with a fork so the grains are separate
- Use good quality tomatoes
- If the tomatoes are sour, skip the amchur / dry mango powder as indicated in the video recipe, else add in for a tangy kick
- You may add minced bell peppers or blanched peas to this dish for a slight variation
- Short grained rice works best, although you use basmati too (water proportion will vary accordingly)
Nutrition
Calories: 373kcalCarbohydrates: 69gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 901mgPotassium: 854mgFiber: 7gSugar: 10gVitamin A: 2803IUVitamin C: 59mgCalcium: 68mgIron: 2mg
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