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Tomato rice in Tamil , Tomato bath recipe ✅ Save for later ✅
Thakkali Sadam recipe
🛒 Ingredients
1 cup Rice cook & cool down- I used Seeraga samba (water ratio 1: 1 &1/2)
4 Tomato, deseeded
1 Onion, sliced
1 table spoon crushed Ginger garlic (6 tiny indian variety garlic and equal amount of ginger)
Note: If you are adding ginger garlic paste, add 1 tsp after sauteeing onion and give a 30 second fry and then proceed to add tomato.
1 tsp Kashmiri chilli powder
1/8 tsp Turmeric powder
1 sprig Curry leaves - Optional
1/4 cup Coriander leaves chopped
Salt
1 tablespoon Ghee or sesame oil

To grind to smooth paste
1/2 cup Coconut grated
8 Small onion
1 Cinnamon ½ inch, small piece
1 Cardamom
1 Cloves
5 Green chillies, mild heat

To temper
1 tablespoon Oil1 tbsp
½ teaspoon Mustard
½ teaspoon Urad dal Ulutham paruppu
1 teaspoon Chana dal Kadala paruppu

📝 Instructions
Pressure cook rice and cool down to make sure that the rice grains are separate. I cooked rice in 1: 1 & 1/2 ratio with water, up to 3 whistles in medium flame.

Chop tomato finely and slice onion length wise.

Heat a heavy bottomed pan with oil and add the tempering items given in order.

Then add the onions and fry till transparent and add the ginger garlic paste and fry till raw smell goes off. I added crushed ginger garlic so added later.

Add the chopped tomatoes and add enough salt that is required for the rice, turmeric, chilli powder and cook in low flame, till it becomes mushy.

Grind the ingredients under the To Grind table with little water and add it to the cooking tomatoes and mix well.

Add some oil or ghee to make it cook easy.

Cook in low flame till you get a nice aroma, shiny and non sticky. Takes a bit of time but do it patiently.

Mix this to the cooked cooled rice carefully and add the chopped coriander leaves if desired.

📒 Notes

The tomatoI used are not very tangy, so used 4, if it is tangy, adjust the numbers.

Give at least 5 minutes standing time after you mix the gravy with ri