Tomato Rice (Thakkali Choru / Sadham )

Ingredients

1. Cooked Rice – 3 cups (Basmathi)
2. Roughly Chopped Tomatoes - 3 medium (It’s better to use Ripe Tomatoes)
3. Finely Diced Onions – 1 medium
4. Curry Leaves – A sprig
5. Mustard Seeds – 1/2 tsp
6. Cinnamon (Patta) – 1″ piece
7. Cloves – 4
8. Fennel Seeds – 1/2 tsp
9. Minced Ginger – 1 tbsp
10. Minced Garlic – 1 tbsp
11. Turmeric powder – 1/2 tsp
12. Red Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
13. Curry Leaves – A sprig
14. Oil – 2 tbsp
15. Salt – to taste
16. Cilantro (Malli Yella) – A few

Preparation Method

1. Heat oil in a non stick pan or kadai and splutter mustard seeds.
2. Add cinnamon, cloves and fennel seeds. Saute for around 2 minutes until fragrant.
3. Add onions and continue sauteing until they become translucent.
4. Thrown in the curry leaves, ginger and garlic and saute for 2 more minutes.
5. Reduce heat and add turmeric powder and red chilly powder. Stir fry for 2 minutes.
6. Meanwhile, blend the tomatoes in a blender along with 1/4 cup water to make a nice paste.
7. Add the tomato paste to the pan along with salt to taste and allow it to cook for 7 -8 minutes until the raw smell disappears.
8. Reduce heat and add the cooked rice to the pan. Mix thoroughly and remove from stove top.
9. Garnish with cilantro leaves.
10. Serve with Raitha, Pappad and pickle.

Note

• Do not use overcooked rice for this recipe or else it will become mushy after mixing.

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