Thakkali Sadam / Tomato Rice| Lunch Box Series : LBS#40

I had sneaked on it many times and scrolled up and down, with the faint hope that I won't linger on the pictures for longer time. But it never happens. I droll on their pictures and they leave me breathless. They, of course refer to the pictures ok! This post was no different. I have always only made Tomato Pulao. Though Thakkali Sadam is famous in Tamil Nadu, somehow I never had an opportunity to attempt it. So when the Jugalbandits posted this, I knew I was doomed, I had to make it. I went through the ingredients, knew its going to be awesome. Because I use the same for my pulihora with tamarind.

Finally it took for Zu, to have Jugalbandi for her Tried and Tasted event, for me to try this wonderful Thakkali Sadam. I was all ready to make the Thakkali Sadam for Saturday lunch, but Athamma wanted to make Pulihora. Then Monday came and saw me in a hurry to prepare lunch. So I thought Thakkali Sadam was the best.And yes it was ready in a jiffy. I followed the exact recipe, just modified proportions and add both Tomato puree and whole chunks. I like the tomato skin in the rice, it gives a good feeling! Best part was, I packed this for Konda, who loved it. Then while I was clicking the picture, Chinnu won't allow me, because he was doing AAh, Aah for another morsel. Happy that the whole family liked it and best part was, it is a good candidate for a lunch box dish!

Today's Lunch Box had

Thakkali Sadam ~ Curried Tomato Rice
Onion Raitha
Rasam Rice
Curd Rice

Ingredients Needed:
Original Recipe

Cooked Rice - 1 cup
Tomatoes Puree - 3 small
Chopped Tomato - 1 small

For Seasoning

Mustard Seeds - 1/4 tsp
Bengal Gram - 1 tsp
Ground nut - 3 tsp
Green chili - 1 long
Curry leaves - 5 -6 leaves
Onions - 1 medium, juliennes.
Asafoetida a pinch
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 tsp

For Masala powder

Whole Coriander seeds - 1 tsp
Bengal Gram - 1 tsp
Fenugreek Seeds - 5 nos
Dry Red Chilies - 4 long
White Sesame seeds - 2 tsp

Method to prepare:

Wash, soak rice for 15 mins. Once its done, separate the grains.

For the masala powder, dry roast all the ingredients one by one, except Fenugreek. When all are brown and well done, add the methi finally and toss for a minute. Remove and allow it to cool.

Meanwhile, puree 3 tomatoes. Keep it aside. Chop the other finely.

Heat a thick bottom pan or kadai with oil. For start, add 2 tsp. When its hot, add the mustard, when it starts popping, add the rest of the ingredients one by one and fry on sim flame. Finally add the onion juliennes and sauté till they are light brown.

Add the chopped tomatoes, salt, turmeric powder. Sim, cover and cook for 5 mins. When the tomatoes are mushy, add the tomato puree. Mix everything well on high flame. Add more oil if needed.

When the tomatoes are well cooked, add the ground masala powder, mix well and simmer for 5 mins. Stir well so that the bottom doesn't get burnt. You can add little water if the mixture is too dry.

Then finally add the cooked rice and combine everything well. Garnish with finely chopped coriander leaves.

I served it with Onion Raitha. It was really too yummy!

Sending this to Zu's Tried and Tasted event. Thank you Bee and  Jai for a wonderful keeper recipe!

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