South Indian Tomato Rice (Thakkali Sadam)

A one pot, tangy rice dish that comes together in 45 minutes. Bright tomatoes, aromatic spices and fluffy rice make  a lunchbox dish, dinner of the week or a fast weekend festival.

 Ingredients:

• 1.5 cups basmati or long grain rice  
• 2 tablespoons of oil or ghee  
• 1 teaspoon mustard seed  
• 1 teaspoon cumin  
• 1 medium onion, finely chopped  
• 1-2 green chilies  
• 1 teaspoon ginger garlic paste  
• 2 cups ripe tomatoes 
• 1/2 teaspoon turmeric powder  
• 1 tablespoon red chilli powder  
• 1 teaspoon garam masala  
• Salt 
• 2 cups of water   
• 2 tablespoons fresh coriander leaves  
• 1 teaspoon lemon juice   
• 2 tablespoons roasted cashew nuts  

 Method:

1. Wash the rice properly . Soak it for 20 minutes, then drain.  
2. Heat oil or ghee in a heavy bottomed pot on medium heat. Add mustard and cumin, Let them crackle.
3. Now, add onion and green chillies. Fry until the onion is cooked. After that, add ginger garlic paste and cook for 30 seconds.  
4. Next, to make the masala base, add tomato puree, turmeric, chilli powder, garam masala and salt. Cook for 5-7 minutes.  
5. Add drained rice and  mix everything together.  
6. Pour water, boil, then reduce the heat. Cover and cook on low flame for 15, or until the rice is cooked . 
7. Close the heat, fluff with a fork and add  in coriander and lemon juice. Garnish with cashews.  

Variations and Tips:

• You can use jasmine rice instead of  basmati .  
• Vegetables like carrots, peas, bean can be added for additional nutrition.  
• Use the remaining cooked rice to prepare other rice dishes. 
• For a more rich taste, finish with mustard and cumin tadka in ghee.  
• If the tomatoes are too juicy, lower the water by 2 tablespoons to avoid moisture rice.  

 Serving Instructions:

• Tomato rice can be served  with cucumber raita, yogurt, papad or fresh salad.