We have a specific experience when it comes to mother food. I would say one of a kind, I can't get anywhere in the world that kind of tasty food. My mother is one who had a passion for cooking and she got a magic hand I would say. Even a simple tempering she makes the house will smell like heaven and we get water in our mouths. We keep on bugging and tell her to make this or that every day. I can say a dish which I don't like when my mom makes.
This Thakkali Sadam when she makes us use to eat a minimum of 4 times a day and still can't stop it. One of the best ones which my mom makes.
I had a huge harvest of tomatoes in my home garden this here and make with homegrown tomatoes and chilies. The taste I can't compare with my mom but, can say I tasted so good and my family liked it.
Here I share the recipe. I add a tiny twist to the recipe by adding the evaporated milk, It gives the rice a hint of s simple sweetish to the rice to the tangy tomatoes. onion raitha with go good with the Rice or a nice spicy potato fry or a dry-roasted chicken will be the best combo for the Tomato Rice
Ingredients
- Basmati Rice - 2 cups (washed and soak for 15mins)
- Tomato - 3 large size (chunky sliced)
- Fennel seeds - 1 heaped tbsp
- Green Chilli - 3 nos
- Cinnamon - 2 medium size pieces
- Bay leaves - 2 nos
- Cloves - 2 nos
- Cardamom - 2 nos
- Onion - 1 large size
- Ginger-garlic paste - 2 tbsps
- Turmeric powder - 1 heaped tsp
- Yogurt - 1/2 cup
- Chilli powder - 1 1/2 tbsps
- Coriander powder - 2 tbsps
- Garam masala - 1 tbsp
- Evaporated milk - 1 can
- Coriander leaves - hand full
- Mint leaves - hand full
- Ghee - 1/2 cup
- Oil - 1/4 cup
Instructions
- Heat oil and ghee in a pressure cooker and splutter the fennel seeds, green chilies, cinnamon, bay leaves, cloves, cardamom for 1min.
- Then, add the long way chopped onion and saute till it is nicely golden brown.
- Add the ginger-garlic paste, salt, and turmeric powder and cook till the ginger-garlic smell is gone. Then, add the coriander and mint leaves.
- And add the chunky sliced tomatoes, cook for 2,3 mins and then the yogurt. Cook till the tomatoes are well cooked and oil separates.
- Then, add the chili powder, coriander powder, and the garam masala powder and cook for 3,4mins.
- Add the can of evaporated milk and the 2 1/4 water to the gravy and cook till it starts boiling.
- Add the soaked rice to the boiling water and cook in medium flame till the water is evaporated and the rice is 3/4th cooked.
- Close the cooker lid and with the whistle on cook the rice in simmer for 12mins. (don't have to wait for the whistle, turn off the stove in 12 mins)
- Serve hot with raitha and any complementary sides.
Tips
- If you don't have evaporated milk u can add milk or coconut or just water.
- Canned tomatoes will give extra tangy and reddish color to the rice.
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