Tag Archives: thakkali sadam

Thakkali Sadam or Tomato Fried Rice

This rice preparation – native to the south of India – would make a nice meal on a summer day, with a raita on the side and perhaps a light vegetable dish such as cauliflower with paanchphoran or beans poriyal or jeera aloo.

I have adapted the recipe from “Samayal”, a cookbook by Viji Vardarajan. To make it interesting for the customers of the local boulangerie – where they served this today with mint- and coriander-flavored chicken, pumpkin raita and salad greens- I skipped the green chillies in the original recipe and added cashew nuts on a whim.

Thakkali Sadam

1 and a 1/2 cups of Basmati rice

2 large tomatoes, chopped fine

1 small onion, chopped fine

3 tablespoons of oil plus 1 teaspoon to add to the water in which the rice will be cooked.

1/4 of a teaspoon of mustard seeds

1/4 of a teaspoon of cumin seeds

1/2 a teaspoon of turmeric powder

a few curry leaves

50-60 grams of cashew nuts, halved and then fried lightly for a minute or so in a teaspoon of oil

Wash and soak the rice in cold water for 30 minutes , then drain the water and cook the rice with 1/2 a teaspoon of salt and 1 teaspoon of oil in 2 and a quarter cups of water.

When the rice has cooled a little, separate the grains a little with a fork.

Heat the oil in a large frying pan and add the mustard seeds. When these start to pop, add the curry leaves, fry for a couple of seconds and add the cumin seeds. As soon as they start to darken in color, add the onions and fry fora few minutes till they begin to look translucent. Now add the tomatoes, cover the pan and cook till the tomatoes are quite soft and their juice has almost dried up.

Add the turmeric, fry the mixture for another minute, then add the rice and toss everything together. Cover the pan and cook the rice for 6-7 minutes, turning over the rice a couple of times till all of it acquires a uniform yellow color. Just before taking the pan off the heat, mix in the cashew nuts.


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Filed under Easy One Pot Cooking, Quick Meal Ideas, Rice-Pulavs,Biryanis,Baaths

A win for the humble kaddu

At the end of week 16, there’s finally a slight increase in the order from the boulanger and I am sort of chuffed about that.

Next week, he wants twice the usual quantity of chicken.

The thing that really pleases me though, is that he continues to be game to try the kind of food that is not the usual curry – though the regular sort of boneless chicken curry and jeera pulav I made this last Tuesday were very well received by his clientele (“tous le monde dit tres bon”, his helper Corine told me).

So next Tuesday, to go with the mint- and coriander-flavored grilled chicken, I’ll be making pumpkin raita and thakkali sadam which is a recipe for tomato-flavored rice from Tamilian cuisine.

The latter two dishes is what we had for dinner yesterday and this afternoon I took some of the leftover portion of each for Patrick to taste. Much to my delight he agreed readily that we should try this combination next week.  He was not able to identify the vegetable in the sauce au yaourt and seemed quite taken with the idea when I told him what it was !

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