Tomato Rice (Takkali Sadam)

  • Servings: 2.
  • Preparation time: 8 minutes.
  • Frying time: 10 minutes.
  • Cooking time: 9 minutes.
  • Total time: 27 minutes.

India is known for its vast range of food, different regions have their own specialties; they have their own delicacy and taste. The authentic south Indian tomato rice is perfect as one pot meal to be served any time along with papad (poppadoms).

 Start by pureeing the tomatoes in blender, and chop onion, garlic and ginger too.

This delicious rice recipe is ideal for travelling or picnic and can be packed for Tiffin lunch boxes too; adding nuts increases the nutritional power as well as taste.

Ingredients:

  • Basmati rice (preferably long grain): 150 gm (1 Cup)
  • Tomato:  150 gm (1 ½ cup juice).
  • Onion: 1 no. (Medium size)
  • Ginger: 1” piece
  • Clove: 2 no.
  • Cinnamon: 1” piece
  • Green cardamom: 1 no.
  • Black cardamom: 1 no.
  • Mint leaves: 10-12 no.
  • Curry leaves: 1 twig
  • Chana dal (split Bengal gram): 1 tablespoon
  • Urad dal (split black gram): 1 teaspoon
  • Green chili: 1 no.
  • Red chili: 1 no.
  • Asafoetida: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Garlic: 2 flakes.
  • Cashew nut: 10-15 no. (Optional)
  • Salt: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ghee: 2 tablespoon
  • Refined oil: 1 tablespoon
  • Water: 1 cup

Preparation:

  1. Wash the rice and keep aside.
  2. Slice the onion, keep aside.
  3. Chop ginger, green chili and garlic, keep aside.
  4. Chop tomatoes, grind to juice (paste), and keep aside.

Method:

Take a wok, heat ghee and refined oil, put green cardamom, black cardamom, cinnamon and clove, sputter for few seconds and add red chili and mustard seeds; sputter for few seconds.

Add both chana and urad dal and cashew nuts continue to sputter on lower flame; add ginger and garlic, stir fry for few seconds, and add onion, curry leaves and green chili continue to fry for couple of minutes or till onion gets translucent.

Add asafoetida and rice, stir fry the rice for couple of minutes; add tomato juice, water, turmeric powder and salt.

Let it boil on high flame; lower the flame and continue to cook for 6-7 minutes with lid on or until rice is done (can be cooked in pressure cooker too)

Transfer into serving bowl; decorate with fried cashew nut, delicious “Tomato Rice (Takkali Sadam)” is ready to be served with pachari or cucumber raita.

Tomato Rice (Takkali Sadam)
Tomato Rice (Takkali Sadam)
Ingredients
Chopped Ingredients
put green cardamom, black cardamom, cinnamon and clove
add red chili and mustard seeds
Add both chana and urad dal and cashew nuts
Add both chana and urad dal and cashew nuts
Add both chana and urad dal and cashew nuts
add ginger and garlic
add onion, curry leaves and green chili
add onion, curry leaves and green chili
add onion, curry leaves and green chili
add onion, curry leaves and green chili
Add asafoetida
Add asafoetida and rice
Add asafoetida and rice
stir fry the rice for couple of minutes
add tomato juice
add tomato juice, water, turmeric powder and salt.
add tomato juice, water, turmeric powder and salt.
Tomato Rice (Takkali Sadam)
Tomato Rice (Takkali Sadam)
Tomato Rice (Takkali Sadam)
Tomato Rice (Takkali Sadam)

CC BY-NC-SA 4.0 Tomato Rice (Takkali Sadam) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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