South Indian Tomato Rice (Thakkali Sadam)

Ingredients (14)

• basmati rice or ponni rice600 g
• tomatoes500 g
• onion250 g
• green chillies5
• fresh mint leaves2
• fresh coriander leaves2
• ginger garlic paste3 tbsp
• ghee60 ml
• salt2 tsp
• fresh coconut0.25 cup
• poppy seeds2 tbsp
• cinnamon stick1
• bay leaf1
• cashew nuts8

Method

1. 1

   Wash the rice thoroughly until the water runs clear.

2. 2

   Cook the rice until the grains are just done and separate.

3. 3

   Spread the cooked rice on a tray or large plate to cool slightly and prevent sticking.

4. 4

   Grind the grated coconut and poppy seeds with a little water to form a smooth paste. Set aside.

5. 5

   Heat the ghee in a heavy-bottomed kadai or saucepan over medium heat.

6. 6

   Add the cinnamon stick and bay leaf and sauté until fragrant.

7. 7

   Add the sliced onions and cook until soft and lightly golden.

8. 8

   Add the slit green chillies and ginger garlic paste. Sauté until the raw smell disappears.

9. 9

   Add the chopped tomatoes and cook until they become soft and pulpy.

10. 10

    Stir in the ground coconut-poppy seed paste and cook for 3–4 minutes.

11. 11

    Add the salt and cook until the ghee begins to separate from the masala.

12. 12

    Stir in the chopped mint and coriander leaves and cook for another 2 minutes.

13. 13

    Add the cooked rice to the tomato masala.

14. 14

    Gently fold the rice into the masala until every grain is evenly coated.

15. 15

    Cook over low heat for 2–3 minutes, stirring carefully to avoid breaking the rice.

16. 16

    Garnish with fried cashew nuts, if using.

17. 17

    Serve hot.