Authentic South Indian Thakkali SadamVeg
Enjoy a quick and flavorful one-pot meal with this authentic Tomato Fried Rice, also known as Thakkali Sadam. This South Indian classic is packed with the tanginess of tomatoes and aromatic spices, making it a perfect dish for busy days. Serve this comforting, masala-infused rice warm with a crunchy, tempered Tadka Raita to balance the flavors. A simple yet delicious recipe that brings traditional, soul-satisfying taste to your kitchen in just a few minutes!
Ingredients
2 tbsp Coconut Oil
1 tsp Asafoetida Powder (Hing)
3 piece Chopped Dry Fruits
1 piece Cinnamon
3 piece Cloves
1 piece Bay Leaf
4 piece Cardamom Seeds
1 tbsp Mustard Seeds
2 tsp Cumin Seeds
1 tbsp Bengal Gram (Chana Dal)
1 tsp Black Gram (Urad Dal)
1 tbsp Garlic
1 tbsp Ginger
1 tsp Green Chilli (chopped)
1 tbsp Cashew Nuts
1 piece Curry Leaves
1 cup Onion (chopped)
2 cups Tomato (chopped)
to taste Salt
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1 cups Water
1 cup Boiled Rice
handful Mint Leaves
1 tbsp Coriander Stem
1 cup Curd
pinch Black Pepper
Instructions
1
Heat coconut oil or regular oil in a pan or kadhai.
2
Add hing, whole dried red chillies, cinnamon, cloves, bay leaf, and cardamom. Sauté briefly until fragrant.
3
Add mustard seeds and cumin seeds. Once they splutter, add chana dal and urad dal. Sauté on low heat until the lentils turn golden brown and crunchy.
4
Stir in chopped garlic, ginger, green chillies, cashew nuts, and a sprig of curry leaves.
5
Add chopped onions and sauté for about 2 minutes until softened but not browned.
6
Add the chopped tomatoes. Season with salt, turmeric, red chilli powder, and coriander powder.
7
Cook the mixture over high heat for about 10 minutes until the tomatoes soften and the masala is well-cooked.
8
Add water to the tomato masala and bring it to a boil.
9
Add soaked rice (basmati or any preferred variety), a pinch of extra salt, fresh mint leaves, and coriander stems.
10
Give everything a gentle stir. Once the water level reaches the rice, lower the heat, cover the pan, and cook until done.
11
Give everything a gentle stir. Once the water level reaches the rice, lower the heat, cover the pan, and cook until done.
12
In a bowl, combine curd, salt, a pinch of black pepper, and chopped onions.
13
For the tempering (tadka), heat oil in a small pan. Add mustard seeds, chopped ginger, green chillies, and a handful of curry leaves.
14
Pour this hot tempering over the curd mixture and stir well.
15
Fluff the tomato rice gently and serve warm alongside the prepared tadka raita.
Nutrition Facts
3 servings per recipe
