Tomato Rice (Thakkali Sadam)
A South Indian spiced tomato rice, quick to make and fully plant-based.
Nutrition
Ingredients
| 250 g (1¼ cups) | basmati or sona masoori rice | |
| 500 ml (2 cups) | water | |
| 2 tbsp | 30 ml | vegetable oil |
| 1 tsp | 5 ml | mustard seeds |
| 1 tsp | 5 ml | chana dal |
| 1 tsp | 5 ml | urad dal |
| 1 | small onion, finely chopped | |
| 2 | large tomatoes, finely chopped (or 200g canned chopped tomatoes) | |
| 1 tsp | 5 ml | ginger-garlic paste |
| ½ tsp | 2.5 ml | turmeric powder |
| 1 tsp | 5 ml | red chilli powder (adjust to taste) |
| 1 tsp | 5 ml | coriander powder |
| to taste | salt | |
| 2 tbsp | 30 ml | fresh coriander, chopped |
Instructions
Rinse the rice and cook with the water until done (you can use a rice cooker or pot). Set aside.
Heat the oil in a pan. Add the mustard seeds, chana dal, and urad dal. Fry until the dals are golden. Add the onion and sauté until soft. Add the ginger-garlic paste and cook for 1 minute. Add the tomatoes, turmeric, chilli powder, coriander powder, and salt. Cook until the tomatoes become mushy and the oil separates (about 5–7 minutes).
Add the cooked rice to the tomato masala. Mix gently until the rice is evenly coated. Simmer for 2 minutes, garnish with coriander, and serve warm.
Chef's tip: For a richer version, add 2 tablespoons of peanut or cashew paste. For a smoky flavour, finish with a pinch of garam masala.