Thakkali Sadham (Tomato Rice)
The lunchbox staple — onions and tomatoes cooked down into a thick thokku, then folded through fluffy rice with mustard and urad dal tempering. Quick, tangy and satisfying.
Per serving
Ingredients
- 3 cupsCooked rice (slightly cooled)
- 2 mediumOnion, finely sliced
- 3 mediumTomato, finely chopped
- 2Green chillies, slit
- 1 tspRed chilli powder
- 1/2 tspTurmeric powder
- 1 tspMustard seeds
- 1 tspUrad dal
- 10Curry leaves
- to tasteSalt
- 4 tbspOil
- 2 tbspCoriander leaves, chopped
Method
- 1
Heat oil in a kadai. Add mustard seeds; when they crackle, add urad dal and curry leaves and let them turn golden.
- 2
Add sliced onion and slit green chillies. Sauté on medium until the onion turns brownish, 5-6 minutes.
- 3
Add chopped tomato and salt. Fry on medium-high until the tomato cooks down into a thick paste-like thokku, about 8 minutes.
- 4
Stir in red chilli powder and turmeric powder. Add 1/4 cup water if dry and cook 2 more minutes until the masala is rich and unctuous.
- 5
Reduce flame to low. Add the cooked rice and gently fold through until every grain is coated. Taste and add more salt if needed.
- 6
Cover and rest on low heat 2 minutes. Garnish with chopped coriander and serve hot with curd or papad.