Saturday, 11 October 2014

Tomato Rice (தக்காளி சாதம்)


Well, today seems to be 'tomato' day! I wish to share one more tomato recipe with you — ‘Tomato Rice’ (தக்காளி சாதம்). There are of course different methods of making tomato rice and this recipe is the most popular one at my home. Tomato is a low calorie vegetable that is rich in vitamins A, C, and B-complex, potassium and anti-oxidants. Tomatoes are integral part of Indian cuisine. They can be used to make salad, juice, soup, kootu, mixed rice and pachadi; and are also used extensively in gravies and curries. Tomato rice is spicy, albeit with the underlying tangy taste of tomatoes. I get best results with ‘country tomatoes’ (நாட்டுத் தக்காளி) than the hybrid variety.

Ingredients: (Serves three)
Raw rice - 1½ tumblers or 300ml measure
Tomatoes – medium sized, 7-8 no, cubed
Onions – 2 no, chopped
Green peas – shelled, ½ teacup
Oil – 1 tablespoon
Gingelly oil/ sesame oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Coriander powder – 3 teaspoons
Red chilli powder – ½ -1 teaspoon (adjust to taste)
Sambar powder – 1 teaspoon
Turmeric powder – 1 teaspoon
Salt – to taste
Coriander leaves – chopped, 1 tablespoon
Curry leaves – a few

Tomato Rice (தக்காளி சாதம்) served with cucumber raitha
Method: Heat oil in a handi or a pressure pan, add mustard and cumin seeds, and when they start to sputter, add chopped onions. Fry till they start to brown. Now add tomatoes and green peas. Cover and cook on low flame till tomatoes become pulpy. Add turmeric powder, coriander powder, sambar powder and red chilli powder. Mix well. Wash rice well and add to the handi. Add 3¼ tumblers (650ml) of water and salt. Mix well. Cover and cook on medium flame for 5 minutes or 5 whistles. Once the pressure subsides, open the lid, add gingelly oil and mix the ingredients well. Garnish with curry leaves and coriander leaves. Serve hot with pachadi and pappad. 

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