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A fragrant and tangy one-pot rice dish from South India. Ripe tomatoes and aromatic spices are cooked with rice, making it a perfect, quick meal for lunchboxes or a satisfying weeknight dinner.
For 4 servings
Prepare the Rice
Temper the Spices
Sauté Aromatics
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A fragrant and tangy one-pot rice dish from South India. Ripe tomatoes and aromatic spices are cooked with rice, making it a perfect, quick meal for lunchboxes or a satisfying weeknight dinner.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 269.62 calories per serving with 5.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Tomato Masala
Pressure Cook the Rice
Garnish and Serve
Add 1/2 cup of mixed vegetables like peas, diced carrots, and green beans along with the onions for a more nutritious meal.
For a creamier and richer taste, replace 1/2 cup of water with 1/2 cup of thin coconut milk.
Increase the number of green chillies to 3-4 or add 1/2 tsp of garam masala along with the other spice powders for extra heat and aroma.
Add a handful of chopped mint leaves (pudina) along with the coriander leaves before pressure cooking for a refreshing twist.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a lower risk of certain chronic diseases.
The spices used, such as hing (asafoetida), turmeric, and curry leaves, are known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
Rice is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer periods.
Yes, Thakkali Sadam can be a healthy, balanced meal. It's rich in lycopene from cooked tomatoes, an antioxidant that supports heart health. The spices used have digestive benefits. It provides carbohydrates for energy. For a healthier version, use brown rice and control the amount of oil.
One serving of Thakkali Sadam (approximately 280g) contains around 350-400 calories. The exact count can vary based on the type of rice and the amount of oil used.
Absolutely. You can cook it in a heavy-bottomed pot or pan with a tight-fitting lid. Follow all steps until adding water. Then, bring the water to a boil, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until all the water is absorbed and the rice is cooked.
Traditionally, short-grain rice like Sona Masuri or Ponni rice is used as it absorbs flavors well. However, you can also use Basmati rice for a more fragrant and long-grained version. Just remember to adjust the water ratio accordingly (usually 1:1.5 for Basmati).
Mushy rice is usually caused by too much water, overcooking, or not soaking the rice. Ensure you use the correct rice-to-water ratio for your specific rice type. Soaking the rice helps it cook evenly. Also, always fluff the rice gently with a fork, not a spoon, to avoid breaking the grains.
Store leftover Thakkali Sadam in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or heat it in a pan on the stovetop until warmed through.