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Varieties rice recipes in Tamil / Tomato Rice in Tamil / Thakkali Sadam in Tamil

695 views · Published 17 March 2018 · 2:21 · Indexed 6 November 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Cooked basmati or sona masoori rice — 3 cups, cooled and grains separated
• Ripe tomatoes, finely chopped — 4 medium (about 400g)
• Onion, thinly sliced — 1 large
• Green chilies, slit — 2
• Ginger garlic paste — 1 teaspoon
• Sesame oil (gingelly oil) — 3 tablespoons
• Mustard seeds — 1 teaspoon
• Urad dal — 1 teaspoon
• Chana dal — 1 teaspoon
• Dried red chilies — 2
• Curry leaves — 1 sprig
• Turmeric powder — 1/4 teaspoon
• Red chili powder — 1 teaspoon
• Coriander powder — 1 teaspoon
• Salt — to taste
• Fresh coriander leaves, chopped — 2 tablespoons
• Asafoetida (hing) — a generous pinch

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METHOD
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1. Cook the sona masoori or basmati rice with a little less water than usual so the grains remain firm and separate. Spread the cooked rice on a wide plate and allow it to cool completely. Drizzle half a teaspoon of sesame oil over the rice and gently fluff with a fork to prevent the grains from sticking together. Set aside.

2. Heat 3 tablespoons of sesame oil in a heavy-bottomed kadai or pan over medium flame. Once the oil is hot, add the mustard seeds and wait for them to splutter. Then add the urad dal and chana dal, stirring continuously until they turn light golden brown and aromatic.

3. Add the dried red chilies, curry leaves, and a generous pinch of asafoetida to the pan. Fry for about 20 seconds until the curry leaves turn crisp and the chilies darken slightly. Be careful not to burn the dals at this stage as it will affect the overall flavor.

4. Add the thinly sliced onions and slit green chilies to the pan. Sauté on medium flame for 5 to 6 minutes, stirring occasionally, until the onions become soft and translucent with light golden edges. Add the ginger garlic paste and fry for another minute until the raw smell disappears completely.

5. Add the finely chopped ripe tomatoes along with turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook on medium-high flame for 8 to 10 minutes, stirring frequently, until the tomatoes break down completely and the masala turns thick, glossy, and the oil begins to separate from the sides of the mixture.

6. Taste the tomato masala and adjust salt and spice levels according to your preference. The masala should be slightly saltier and spicier than you would normally prefer, because it will mellow out once mixed with the rice. Switch the flame to low before adding the rice.

7. Add the cooled cooked rice to the tomato masala in two or three batches. Using a flat spatula, gently fold and mix the rice with the masala using a light cutting motion rather than stirring vigorously. This technique keeps the rice grains whole and ensures every grain gets evenly coated with the beautiful red tomato masala.

8. Once all the rice is mixed well and evenly coated with the tomato masala, cover the pan with a lid and let the rice rest on very low flame for 3 to 4 minutes. This resting step allows all the flavors to absorb beautifully into the rice. Turn off the flame and garnish generously with freshly chopped coriander leaves before serving.

9. Serve the hot and fragrant Thakkali Sadam with crispy papad, raw onion rings, a wedge of lime, and coconut chutney or plain yogurt on the side. For lunchbox packing, allow it to cool completely before placing in an airtight container. It stays fresh and delicious for up to 8 hours at room temperature.

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TIPS
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✔ Always use slightly overripe and deeply red tomatoes for the richest tangy flavor and vibrant color. Country tomatoes (naatu thakkali) work exceptionally well and give an authentic Tamil taste.
✔ Sesame oil (gingelly oil) is the secret ingredient that gives Thakkali Sadam its authentic South Indian flavor. Do not substitute with regular cooking oil as it significantly changes the overall taste and aroma of the dish.
✔ Make sure the cooked rice is completely cooled and the grains are separated before mixing with the hot masala. Mixing hot freshly cooked rice will make it mushy and clump together, ruining the texture of the final dish.

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