The recipe was almost similar to the Thakkali Sadam I make, but with small changes. Imagine to that I went and changed further more. Meaning it calls for Mint, while I had none. I happily forgot Ginger. Yes the rice came out very well. Chinnu was so happy that I made Biryani early in the morning. He wanted to eat that for breakfast but Poori Channa was tempting enough. Though he happily ate it for lunch and as an evening snack. He even asked for it for dinner, I know I am going to make this quite often.
Thakali Sadam ~ Tomato Rice
Rice - 1 & 1/2 cups
Onions - 1 medium
Green Chilies - 2 long
Tomato puree - 2 big
Salt to taste
Oil - 2 tsp
Coriander leaves few
Mustard seeds, Curry leaves
Coriander Seeds - 2 tsp
Cumin Seeds - 1 tsp
Red Chilies - 2 -3 long
Cooking Method : Pressure Cooker
Method to prepare:
Dry roast the spices and grind to a fine powder when cooled. Keep it aside.
Wash and Soak Rice for 15 minutes
In a pressure cooker, take oil, add mustard Curry leaves, onions along with slit green chilies. Sauté till the onions start turning colour.
Drain the water from rice and add to the pan. Sauté well for couple of mins.
Meanwhile puree the tomatoes and add the puree to the pan. Add 3 cups of water, turmeric, roasted powder along salt.
Garnish coriander leaves, Pressure cook till done. I normally put it on for 3 whistles.
This tasted great on its own. But you can serve this with just plain curds/yogurt if you prefer.
I didn’t add grated ginger and mint. We felt that ginger may have added good flavor too, so maybe next time I will add it.
Do try this if you are looking for 15 mins One pot Meal!
Check Mixed Rice Varieties for more ideas
Have a great week ahead.