Tomato rice (Thakkali sadham) - Preparation time 30 mins
I tasted different type of tomato rice but, i like the way my mom used to make. I don't like to grind the ingredients, so i prefer this method.
Some friends tell me that they used to grind the ingredients which people don't like to eat. I suggest that once or twice do that afterwards inform them that i made this dish by adding the particular spice/fruit/vegetable which you usually don't like to eat. Now you ate it so why don't you try start eating them. Just give your inputs without hurting them.
Teach everyone the flavor, taste, nutrition value and convince them to eat in healthy way.
Ingredients:-1
Tomato - 4 (medium size, chopped to small pieces)
Onion - 3 (medium size, slice them to thin strings)
Green chili - 1
Green peas - small cup full or roughly 20 to 30 peas (optional)
Turmeric powder - 1/2 tsp
Sambhar powder - 1 tsp
Sugar - 1/4 tsp (if you are using fully sour tomato)
Salt - to taste
Clove - 1
Cinnamon stick - 1 inch
Bay leaf - 1
Sesame oil - 2 tbsp
Ginger - small piece (remove the skin and crush)
Garlic with skin - 4 (crushed)
Garlic peeled pods - 8
Saunf - 1 tsp
Cooked rice - 2 cup
Preparation method:-
Heat a kadai with 1 tbsp of oil. Add saunf, cinnamon, cloves, bayleaf and fry for few mins. Now add the crushed ginger and garlic. Roast till it becomes slightly brown.
When done add sliced green chili, peeled garlic pods along with chopped onions. Sortae with salt, turmeric till onion is cooked and soft.
Add sambhar powder and chopped tomato. Cook in a medium or slow flame till oil gets separated from the paste.
In a separate vessel boil the peas with required water, a pinch of salt and turmeric.
Add boiled peas to cooked tomato and onion gravy.
Leave the gravy to cook well (till the oil separates from the gravy).
In a broad vessel add the cooked and cooled rice with little oil.
Add half of the tomato rice paste which we prepared (it is good practise to keep little rice and paste separately so that it any of them goes more we can adjust by adding the required paste/rice) and mix well.
You can always increase the paste according to your taste.
Check the spice and salt. Add the required ingredients and bring to correct taste.
This rice will be good till night if the tomato paste is cooked well and water content is removed. Also the rice should be cool so that it wont become sticky and in good condition.
Sure you all will try this recipe and enjoy with your family and friends.
I tasted different type of tomato rice but, i like the way my mom used to make. I don't like to grind the ingredients, so i prefer this method.
Some friends tell me that they used to grind the ingredients which people don't like to eat. I suggest that once or twice do that afterwards inform them that i made this dish by adding the particular spice/fruit/vegetable which you usually don't like to eat. Now you ate it so why don't you try start eating them. Just give your inputs without hurting them.
Teach everyone the flavor, taste, nutrition value and convince them to eat in healthy way.
Ingredients:-1
Tomato - 4 (medium size, chopped to small pieces)
Onion - 3 (medium size, slice them to thin strings)
Green chili - 1
Green peas - small cup full or roughly 20 to 30 peas (optional)
Turmeric powder - 1/2 tsp
Sambhar powder - 1 tsp
Sugar - 1/4 tsp (if you are using fully sour tomato)
Salt - to taste
Clove - 1
Cinnamon stick - 1 inch
Bay leaf - 1
Sesame oil - 2 tbsp
Ginger - small piece (remove the skin and crush)
Garlic with skin - 4 (crushed)
Garlic peeled pods - 8
Saunf - 1 tsp
Cooked rice - 2 cup
Preparation method:-
Heat a kadai with 1 tbsp of oil. Add saunf, cinnamon, cloves, bayleaf and fry for few mins. Now add the crushed ginger and garlic. Roast till it becomes slightly brown.
When done add sliced green chili, peeled garlic pods along with chopped onions. Sortae with salt, turmeric till onion is cooked and soft.
Add sambhar powder and chopped tomato. Cook in a medium or slow flame till oil gets separated from the paste.
In a separate vessel boil the peas with required water, a pinch of salt and turmeric.
In a broad vessel add the cooked and cooled rice with little oil.
Add half of the tomato rice paste which we prepared (it is good practise to keep little rice and paste separately so that it any of them goes more we can adjust by adding the required paste/rice) and mix well.
You can always increase the paste according to your taste.
Check the spice and salt. Add the required ingredients and bring to correct taste.
This rice will be good till night if the tomato paste is cooked well and water content is removed. Also the rice should be cool so that it wont become sticky and in good condition.
Sure you all will try this recipe and enjoy with your family and friends.