Tomato Rice | Thakaali Saadham - Quick one pot vegan recipe

 Thakali Saadham / Tomato Rice is a simple and delicious recipe from South India . It makes for a Quick fix lunch or dinner option and also apt to pack for lunch boxes . 

It is not a traditional recipe, hence each household may have different recipes to dish out this yummy Thakali saadham .

The main ingredient for this recipe are juicy and slightly tangy tomatoes for the extra punch. I use just basic spices and not much whole masalas/ garam masala . I like the rice to soak in the taste and flavor of tomatoes and chillies . 

If you like you may add some fried cashews or boiled peas while preparing the tomato rice . I add them depending on my family's request . 

My hubby loves to have his tomato rice with either Pattani (Peas) Masala or Potato Curry and some chilled raita/pachadi . Papads or fryums are an excellent addition as well . 

If packing for lunch , make sure you cool the rice completely and then pack it . If you pack it very hot ,there is a chance the rice may go bad especially in summer.  

I often make thakali saadham for dinner as it is a quick fix and I wont see fussy faces at home . As always, I realised that this delicious tomato rice wasn't on my blog and as a matter of coincidence our gourmet food group theme for this month was "cook what you like " .. Viola !! I got an opportunity to publish this recipe.  My partner Rafeeda has dished out a baked Pasta recipe and if you are a pasta lover, you must try it for sure .

Preparation Time- 10 mins
Cooking Time - 20 mins
Complexity - simple
Serves  - 2 to 3

Ingredients 

2 cups rice (Basmati / Sona Masuri / any short grained rice ) 
3 to 4 medium sized tomatoes 

1 onion chopped (optional) [skip for jain and no onions no garlic recipe ] 
3 green chillies slit 
Few curry leaves 
Fresh corriander 
1 tsp mustard seeds 
1 tsp channa dal 
1 tsp udad dhal 
2 tsp corriander powder 
1/2 tsp jeera powder 
1/2 tsp chilli powder 
Pinch of turmeric powder 
Salt as  needed
2 tbsp cooking oil 
Pinch of sugar 

Method 

• Wash the rice well and soak it for 10mins and then drain the water through a colander. 
• Chop the tomatoes into medium sized chunks and finely chop the green chillies .
• Heat the oil in a pressure cooker or pressure pan and crackle the mustard seeds followed by channa dal and udad dal until they turn crisp and golden brown . Saute onions if using until pick and translucent. 
• Fry the green chillies,  curry leaves . Keep the flame on low and add the chopped tomatoes and  spice powders (haldi, red chilli powder, jeera powder and corriander powder ).
• Saute the tomatoes well and sprinkle some water ..cook covered until the tomatoes turn mushy and soft . Continue cooking until the oil begins to separate.Add salt at this  stage along with some chopped corriander. 
• Add water and bring to a boil . If using basmati rice use 1.5 cups water for 1 cup rice and if using sona masuri rice use 2 cups water for 1 cup rice.
• Once the water begins to boil,add the drained rice,  Pinch of sugar and adjust salt if needed .
• Close the pressure cooker and cook on medium flame for 2 whistles.  Let the pressure release naturally. 
• Fluff it with a fork and add some ghee if not vegan and serve hot with raita ,papads and some gravy or curry .