Vengayam Thakkali Saladam

Name: Vengayam Thakkali Saladam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup basmati rice (cooked, cooled, grains separated); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp chana dal; 2 pcs dried red chili (broken into pieces); 2 pcs green chili (slit lengthwise); 8 pcs curry leaves; 1 inch ginger (finely chopped); 2 pcs onion (medium, thinly sliced); 3 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(48)

TASTE SCORE

7/10

A vibrant, tangy tomato rice from Tamil Nadu kitchens, where plump rice grains soak up the juices of ripe tomatoes and sweet onions. A gentle tempering of mustard seeds, curry leaves, and dried red chilies brings everything together. Quick, satisfying, and perfect for a weekday lunch or a packed meal.

PREP

10m

COOK

20m

SERVES

1 KATORI

323 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the cooked rice.
Cook the basmati rice with water until fluffy but firm. Drain, spread on a wide plate, and let it cool completely. Use your fingers to gently separate the grains so they don't clump.
TIPDay-old or refrigerated rice works best — the grains stay firm and separate.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai or wide pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add urad dal and chana dal, sauté until golden (1 min).
4.Add dried red chili, green chili, and curry leaves. Stir until fragrant (30 sec).
saute · ~6 min
Sauté the ginger and onions.
1.Add the chopped ginger and sauté until the raw smell fades (30 sec).
2.Add sliced onions and cook until they turn soft and translucent (4-5 min).
TIPDon't brown the onions too much — soft and translucent is the target for this dish.
saute · ~7 min
Cook the tomatoes with spices.
1.Add the chopped tomatoes, turmeric powder, and red chili powder.
2.Cook until the tomatoes break down completely and turn mushy (5-7 min).
3.Add salt and mix well. Cook until the mixture releases a little oil on the sides.
TIPMash the tomatoes gently with the back of the spatula to help them break down faster.
mix · ~3 min
Toss the rice with the tomato-onion mixture.
1.Lower the heat to the minimum.
2.Add the cooled, separated rice to the pan.
3.Gently fold everything together until each grain is coated with the mixture.
4.Cook for 2-3 minutes so the rice warms through and absorbs all the flavors.
TIPUse a light hand when mixing — we want the grains to stay whole, not turn mushy.
garnish
Garnish with fresh coriander leaves and serve hot.
Sprinkle the chopped coriander leaves on top. Serve immediately while warm, with a side of papad, raita, or potato chips for crunch.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old refrigerated rice for firm, separate grains that won't clump.
2
Cool the cooked rice completely on a plate before mixing to prevent mushiness.
3
Sauté the onions only until translucent, not brown, to keep the flavor mild and sweet.
4
Mash the tomatoes gently with a spatula while cooking to speed up the breakdown.
5
Fold the rice in with a light hand using a spatula to keep grains intact.
6
This saladam tastes even better after resting for 10-15 minutes, allowing flavors to meld.
7
For a non-stick pan, use a well-seasoned kadai or cast iron to avoid sticking.