தக்காளி சாதம் | Tomato Rice | Episode #22 | Rakesh Udan | Rakesh Raghunathan

Subtly spiced tomato rice, with flavours of coconut milk, mint leaves and very flavourful spices. Pairs with a simple onion or cucumber raitha. Recipe in English below:


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Ingredients:

Basmati Rice – 2 cups (soaked in water for 1 hour & drained)
Coconut milk – 1 cup (first press)
Cardamom – 5 nos
Cinnamon – 2 inches
Bay leaves – 2 nos
Coriander powder – 1 tsp
Red chilly powder – ½ tsp
Turmeric powder – ¼ tsp
Onion (sliced) – 1 no
Tomatoes (pureed) – 3 nos
Chopped coriander leaves – 2 tbsp
Chopped mint leaves – 2 tbsp
Green chillies – 3 nos (slit)
Salt
Ghee – 2 tsp
Oil – 2 tsp
Water – 3 cups


Method:

· Heat oil in a pan. When hot and not smoking, add whole spices – Cardamom, cinnamon, bay leaves and sauté.

· Add the sliced onions. Sauté. Cover and cook until soft.

· Add green chillies slit and cook.

· Add the tomato puree and salt and cook till raw smell fades.

· Add the spice powders – turmeric, red chilly and coriander powders and fold in.

· Cover and cook and wait for oil to separate and float on the top.

· Switch off the stove and pour the tomato gravy into your vessel that contains the drained rice.

· Pour coconut milk and water (1 cup coconut milk and 2 cups water). Mix well.

· Check for salt.

· Cook in a rice cooker till done.

· If using a pressure cooker, cook for 2 whistles and on low flame for 10 minutes after that.

Note:

· Garlic can be added if you like the flavour.

· The proportion of rice:water also depends on your rice that you use.

· Instead of basmati, seeraga samba or any rice can be used

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