Tomato Rice

தக்காளி சாதம் (Tomato Rice)

Tomato rice is one of my favourite recipe. In my school days, I always ask my grandma to pack thakkali satham for my school tour. This is a simple recipe to make especially when veggies are not at home, we can do this. Thakkali satham is served with paruppu vadai, coconut chutney and onion raita in my college hostel every Wednesday. I and my friends like this combination and used to eagerly wait for this menu.

Ingredients for Tomato Rice

Rice – 1 1/4 cup

Masala Ingredients

Black pepper – 3/4 tsp
Fennel seeds – 3/4 tsp
Cinnamon – 1/2 inch piece
Cardamom – 3
Cloves – 2
Black stone flower – 1 tsp

Saute Ingredients

Onion – 1 small size
Tomato – 4
Green chilli – 3
Cashews – 1 tbs
Sesame oil – 1 tbs
Ghee – 1 tbs
Ginger garlic paste – 1/2 tbs
Turmeric powder – 1 tsp
Water – 2.5 cups
Salt as needed
Cilantro – 1 tbs (optional)

Directions

Grind all the masala ingredients into fine powder.
Chop onion, split cut the green chilli.
Heat oil and ghee in a pressure cooker.
Roast cashews then add chopped onion, ginger garlic paste.
Sauté them until onion turned into golden brown color.
Add the chopped tomatoes and stir well until mushy.
Now, add turmeric powder, salt, ground masala and mix well.
Close the cooker with lid and change the flame into low.
After 5 minutes the mixer will leave some oil.
Pour 2.5 cups of water and salt as needed.
Add the chopped cilantro.
Mix well and boil the mixer in full flame.
When you see bubbles, rinse rice with water then add to the cooker.

Give a final mix and close the lid.
When gas comes out put on weight and change the flame into medium low.
Cook the rice for 8 minutes.
Keep the pressure cooker unopened for 10 minutes.
Release the pressure then open the cooker.
Stir the tomato rice top to bottom gently.
Serve the tomato rice with paruppu vadai, coconut chutney, onion raita.