Tomato Rice/ Thakkali Sadam

 Tomato Rice/ Thakkali Sadam 

Tomato rice is an easy, quick, flavourful one pot meal. 

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Quick tips -

1. Adjust spices according to taste.

Ingredients :

5-6 tbsp oil

1 chopped green chilli

1 tsp Mustard seeds

2 chopped Onions

1 tbsp Urad dal

1 tbsp Chana dal

2 tbsp thinly chopped fresh coconut

8 cashews chopped

2 cups tomato puree/ 4-5 Tomatoes  pureed

Salt to taste

To taste Red chilli powder 

1/2 tsp Turmeric powder 

1 tsp Sambhar masala powder

5 cups boiled rice 

Method : 

1. In a wok heat oil. Add mustard seeds and green chilli. Let it sizzle for few second. Add onions. Fry till translucent.

2. Add urad dal and chana dal. Fry fir 2-3 minute.

3. Add fresh coconut and cashews. Fry for few minutes.

4. Cook on slow flame for 2-3 minutes.

5. Now add tomato puree and cook for 10 minute on slow flame. 

6. Add turmeric powder,  salt, red chilli powder, sambhar masala powder and mix well. 

7. Cover and cook on slow flame. Stir in between. 

8. All the water will evaporate. 

9. Tomato puree is cooked properly.

10. Now add boiled rice. 

11. Mix well on slow flame. 

12. Transfer it to a serving bowl and garnish with fried cashews. 

13. Serve hot with raita and coconut chutney or eat it as it is.

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Vegetable pulav

 Vegetable pulav 

Ingredients -

Rice (soak for 1/2 hour) : 1 cup

Water : 2  cups

Jeera : 1/2 tsp

Curry leaves (dried) : 2 tbsp

Mixed frozen vegetable : 1 cup

Potato chopped : 2

Onion (sliced) : 1

Salt to taste

Red chilli powder to taste

Coriander leaves 2-3 tbsp

For serving -

1 bowl curd 

Method :

1. In a rice cooker add jeera, dry curry leaves, onion, mix vegetables, potato and coriander leaves. 

2. Add soaked and drained rice, salt and red chill powder. Mix well.

3. Add water and mix. Cover the rice cooker with lid and press start. When it is done let it cool.

4. Vegetable pulav is ready. Serve hot with raita or curd.

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Raw mango pulao/ Raw mango biryani/ Manga Sadam

Raw mango pulao/ Raw mango biryani/ Manga Sadam

Raw mango rice is a south indian delicacy and is normally prepared with left over rice. Along with raw mango... peanuts and cashew nuts are also used in this recipe.

Ingredients :

1 cup boiled rice

1/2 cup grated raw mango

Ingredients for grinding :

9-10 mint leaves (optional)

1/2 cup coriander leaves

10 garlic cloves

1/2 tsp ginger grated

1 green chilli

1 dry red chilli

1/2 cup water

Other Ingredients :

2-3 tbsp mustard oil

1/2 tsp mustard seeds

1/2 tsp chana dal

1/2 tsp urad dal

3 tbsp peanuts (roasted & coarsely grind)

3 tbsp cashew nuts (roasted & coarsely grind)

4-5 tbsp coconut powder

1 tsp/ to taste Salt

Pinch Turmeric powder

1 tsp biryani masala

1/2 cup water

Other Ingredients :

2 tbsp mustard oil

1 onion sliced 

3-4 cashew nuts

Ingredients for garnishing :

1 tsp kesar strand dissolve in 1 cup water

1/2 cup coriander leaves chopped

Method :

1. Take a mixer jar add mint leaves, coriander leaves, garlic, ginger, green chilli & dry red chilli. Grind it by adding very less amount of water. Coriander paste is ready. Keep aside till use.

2. Take a wok. Add mustard oil heat it. Add mustard seeds, chana dal, urad dal and saute it for few seconds on slow flame.

3. Add roasted & coarsely grind peanuts & cashew nuts. Mix well. 

4. Add ground coriander paste and fry for few minutes on slow flame. 

5. Add grated raw mango and fry for few 2-3 minutes on slow (keep stirring so that mango mixture does not get burn). 

6. Add salt, turmeric & biryani masala. Mix well and keep cooking on slow flame. 

7. Add coconut powder and mix well. Add water and mix. Raw mango mixture is ready. Keep aside. 

8. Mix kesar strands in water and keep aside.

9. Heat oil in wok and fry onions on high till golden. Remove from oil and keep aside. 

10. Now add cashew nuts and fry till golden. 

For layering pulao/ biryani in wok :

11. Take a heavy bottom wok. Switch on the flame to low. Add half of the raw mango mixture, then half layer of boiled rice.

12. Again spread the remaining half of raw mango mixture then rice. **Do not mix.

13. Now spread kesar water on top.

14. Spread coriander leaves, fried onion, fried cashews. Cover and cook for 10 minutes. Switch off the flame and it remain covered for 5 minutes. 

15. Open and mix gently. Transfer Raw mango pulao in a serving dish. 

16. Serve hot with curd or raita.

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