THAKKALI SAADAM / BHATH (TOMATO RICE)

As today is Holiday and most of the bachelors are busy sleeping or going on with some cleaning and washing stuffs, the time for cooking will be less and dish of choice for such a day is Tomato Rice. Also known as Thakkali Saadam or Tomato Bhath in South India, is an easy rice preparation and my choice whenever I feel lazy to cook, or don’t have time to go for big preparations. It is very delicious and is literally a breeze to make. Pair it up with fresh curd or a simple raita to make it yummier.

Ingredients:-

1. Basmati Rice – 2 cup

2. Ripe juicy Tomatoes – 4 nos., medium size

3. Onion – 2 nos., thinly sliced

4. Ginger garlic paste – 1 tbsp.

5. Green chilies – 2 nos., cut lengthwise

6. Turmeric powder – ¼ tsp.

7. Chili Powder – 1 tsp.

8. Garam masala powder – ½ tsp.

9. Coriander leaves – a handful, finely chopped

10. Salt – to taste

11. Oil – 4 tbsp.

12. Ghee – 2 tbsp.

13. Whole Garam Masala (Cloves – 4 nos., Cardamom – 2 nos., Cinnamon – 1” piece)

Method:-

1. Wash & soak basmati rice for 20 minutes, and drain the water completely. Keep it aside.

2. Grind the tomatoes into puree in a mixer grinder. (N.B: can also prepare without grinding just by adding chopped tomato)

3. Now heat oil and ghee in pressure cooker, and add cloves, cinnamon and cardamom. Saute it for a few seconds.

4. Then add sliced onion and saute till it become slightly brown.

5. Now add ginger garlic paste and saute it till raw smell leaves.

6. Then add green chilies, half of coriander leaves, turmeric powder, chili powder and garam masala powder, along with needed salt (approximately 2 ½ tsp.). Saute it till get cooked in the oil.

7. Now add the tomato puree and saute it for 1-2 minutes till raw smell fades.

8. And then pour 3 cups of water and allow it to boil.

9. When it starts boiling, add drained rice. Cook it in low flame, with simple lid covered, till 80% water is absorbed.

10. Then close it with pressure cooker lid and heat for 20 seconds more. Then put off the flame and leave it closed for another 15-20 minutes.

11. Then open it and fluff it with a fork.

12. Serve hot after garnishing with the remaining coriander leaves.

Done!!!