Thakkali Sadam

Method9 steps · about 30 min

1. 1

   Step 1: Have 2½–3 cups freshly cooked rice ready, cooled enough to separate the grains and kept fluffy, not mushy. Prepare the tomatoes, onion and green chili as listed. This recipe uses the precooked-rice option.

   Uses 2½–3 cups cooked rice, cooled and grainy

2. 2

   Step 2: Heat 2 tbsp oil or ghee in a pan. Add ⅓ tsp mustard seeds, ½–¾ tsp cumin seeds, ¾ tbsp chana dal, ½ tbsp urad dal and the optional 10 split cashews.

   Uses 2 tbsp oil or ghee · ⅓ tsp mustard seeds · ½–¾ tsp cumin seeds · ¾ tbsp chana dal · ½ tbsp urad dal · 10 optional cashews, split

   
3. 3

   Step 3: Fry until the dals turn golden. Add the 1–2 sprigs curry leaves, slit green chili (1) and ⅛ tsp asafoetida; fry until the curry leaves smell aromatic.

   Uses seed, dal and optional cashew tempering · 1–2 sprigs curry leaves · 1 slit green chili · ⅛ tsp asafoetida

   
4. 4

   Step 4: Add ½ cup sliced onion and sauté until transparent or lightly golden. Add either the 2 chopped garlic cloves OR 1 tsp ginger-garlic paste and cook for 1 minute until aromatic.

   Uses fragrant curry-leaf temper · ½ cup thinly sliced onion (1 small) · 2 chopped garlic cloves · 1 tsp ready ginger-garlic paste, only instead of 2 garlic cloves

   
5. 5

   Step 5: Add the 1¼ cups tomatoes and a little initial salt to taste. Sauté for 3–4 minutes, then cover and cook until the tomatoes are soft and mushy.

   Uses softened onion and cooked garlic aromatics · 1¼ cups tomatoes (about 2 medium), deseeded and chopped or puréed · Initial salt for tomato masala, to taste

   
6. 6

   Step 6: Stir in ¼ tsp turmeric, ½–¾ tsp chili powder, ¾–1 tsp garam masala, 1 tsp coriander powder and optional ½ tsp fennel powder. If choosing tomato paste (1 tsp) for extra tang, add 1 tsp now instead of lemon later.

   Uses soft mushy tomato mixture · ¼ tsp turmeric · ½–¾ tsp red chili powder · ¾–1 tsp garam masala · 1 tsp coriander powder · ½ tsp optional fennel powder · 1 tsp optional tomato paste for insufficient tomato tang

   
7. 7

   Step 7: Sauté until the tomato masala loses excess moisture and begins to release oil. Taste and adjust extra salt or spices only if needed. Optionally set aside 2 tbsp of this cooked masala, then fold the prepared rice into the rest and turn off the heat.

   Uses tomato masala with ground spices · Extra salt only after tasting cooked masala · Extra chili powder only to taste cooked masala · Extra garam masala only to taste cooked masala · Extra coriander powder only to taste cooked masala · fluffy cooked rice

   
8. 8

   Step 8: Mix gently until the rice is coated. If you reserved 2 tbsp masala and want more flavor, stir that portion in now. If the tomatoes lack tang and you did not use tomato paste, add lemon juice only to taste. Garnish with ¼ cup chopped coriander leaves.

   Uses Cooked rice coated with the main tomato masala · Reserved 2 tbsp cooked masala, only if set aside and needed · Optional lemon juice only to taste if tomatoes lack tang · ¼ cup chopped coriander leaves for garnish

9. 9

   Step 9: Serve warm with optional ready curd or raita.

   Uses finished coriander-garnished thakkali sadam · Ready curd or raita to serve, as desired