Tomato rice/ Thakkali Sadam(Tamil) is one of the
popular South Indian dishes and it’s my favorite one pot dish. For most kids
their favorite lunch box dish would be tomato rice as it is so colorful and tangy.
Here I have posted one of the quick and simple recipe using few handy
ingredients. I haven’t used any kind of curry masala powder or coconut milk in
this dish; this would be the simple yet delicious tomato rice.
Tomato Rice – Thakkali Sadam
.............................Have a Quick look.................................
Ingredients Needed:
- Tomato – 3
- Boiled Rice – 1 cup
- Onion – 1
- Ginger Garlic Paste – 1 tbsp
- Green Chili – 3
- Coriander leaves – 1 handful of leaves
- Mint leaves – ½ handful of leaves
- Salt – as needed
- Oil – 1 ½ tbsp
- Ghee – 1 tbsp
- For Seasoning
- Fennel seeds – 1 tsp
- Bay leaf – 1
- Cinnamon (Pattai) – ½ inch
- Star rinse (Kalpasi) – few
- Cloves (Kirambu) – 1
Preparation:
- Boil white rice and keep it aside. While preparing white rice make sure you add salt and cook. [Note: You can use either Basmati Rice or normal Raw Rice. Also be careful rice should not be overcooked otherwise tomato rice will become mushy]
- Prepare Ginger Garlic paste.
- Chop Onion, Tomato and Green Chilies lengthwise.
Method:
- In a pan add oil and ghee. Once heated add all the whole spices mentioned in the “For Seasoning” section.
- Add chopped onion and sauté for 2 to 3 minutes then add ginger garlic paste. Sauté till you get aroma of ginger garlic. [Note: Raw smell of ginger garlic must go off]
- Once onion turns transparent add chopped green chilies, coriander leaves and mint leaves. Sauté for 2 to 3 minutes.
- Now add chopped tomatoes and sauté for a minute. Add salt as needed. Close it with for at least 5 to 7 minutes in medium low flame.
- At this stage if you feel the gravy is dry you can sprinkle some water and sauté for a minute. Finally garnish it with coriander leaves.
- Tomato gravy is ready. Lets now mixed it with boiled rice.
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
Tomato – 3
|
Boiled Rice – 1 cup
|
Onion – 1
|
| Ginger Garlic Paste – 1 tbsp |
Green Chili – 3
|
Coriander leaves – 1 handful of leaves
|
Mint leaves – ½ handful of leaves
|
| Salt – as needed |
Oil – 1 ½ tbsp
|
Ghee – 1 tbsp
|
For
Seasoning
|
Fennel seeds – 1 tsp
|
Bay leaf – 1
|
Cinnamon (Pattai) – ½ inch
|
Star rinse (Kalpasi) – few
|
Cloves (Kirambu) – 1
|
Preparation:
- Boil white rice and keep it aside. While preparing white rice make sure you add salt and cook. [Note: You can use either Basmati Rice or normal Raw Rice. Also be careful rice should not be overcooked otherwise tomato rice will become mushy]
- Prepare Ginger Garlic paste.
- Chop Onion, Tomato and Green Chilies lengthwise.
In a pan add oil and ghee. Once heated add all the
whole spices mentioned in the “For Seasoning” section.
Tip:
If you want you can use only ghee but if you gonna pack it for lunch then its
better you use both oil and ghee.
Add chopped onion and sauté for 2 to 3 minutes then add ginger garlic paste. Sauté till you get aroma of ginger garlic. [Note: Raw smell of ginger garlic must go off]
Once onion turns transparent add chopped green chilies, coriander leaves and mint leaves. Sauté for 2 to 3 minutes.
Now add chopped tomatoes and sauté for a minute. Add salt as needed. Close it with for at least 5 to 7 minutes in medium low flame.
At this stage if you feel the gravy is dry you can
sprinkle some water and sauté for a minute. Finally garnish it with coriander
leaves.
Tomato gravy is ready. Lets now mixed it with
boiled rice.
Take boiled rice in a big bowl (big enough to mix). Add the prepared tomato gravy into it and mix it gently, don’t make them mushy.
[Note:
Do not add the entire gravy at stretch. Taste and check sourness according to
your taste and add. Country tomato gives you more sourness so be careful while
adding the gravy to the rice.]
Tomato Rice is ready !! You can have it with either raita or potato fry or just potato chips.
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Tomato - also known as Thakkali in Tamil, Goore Hannu in Kannada, Tamatar in Hindi, Tamata in Telugu. Tomato is considered to be both fruit and vegetables are nutrient rich which supports healthful skin, reduces risk of heart disease, great source of vitamin C and Fiber, great source of Antioxidant. When comes to healthy skin, I must talk about the beauty tips. Apply raw tomato to acne for shrinkage. Mash and mix it honey to form a paste and use a mask and rinse off after 15 minutes.
Ingredient 2:
Rice – also known as Arisi in Tamil & Malayalam, Akki in Kannda, Chawal in Hindi. Rich in Carbohydrates thus acts as a fuel for the body, provides instant energy. South Indian meals are incomplete without Rice . Great source of vitamins & minerals thus improves our body metabolism, since it is low in sodium it is good for hypertension paitents, promotes healthy heart, it prevents constipation as they contain fiber as well.
Ingredient 3:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 4:
Ginger – also known as Inji in Tamil and Malayalam, Allam in Telugu, Alla in Kannada, Adu in Hindi. By saying ginger itself making me to feel the nice flavor of it. Using ginger in our recipes will kick up the flavor for our dishes. Ginger being a root vegetable, a natural spice has loads and loads of health benefits, they are widely used in medical treatment next to turmeric. We can incorporate ginger either fresh or dried or grounded or in juice form. It is used to treat various stomach problems, helps with motion sickness, in treatment of cold and flu, antibiotic, anti-cancer, and strengthens immune system. In South Indian traditional post-delivery treatment, ginger plays a major role and also gives relief from menstrual cramp pain.
Ingredient 5:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 6:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 7:
Coriander Leaves – also known as Kothamalli Ilai in Tamil, Kothimeera in Telugu, Kottambari Soppu in Kannada, Kothamalli Ila in Malayalam, Dhania Patha in Hindi. Coriander leaves is a herb which boosts the taste of the dish by its flavor. Not only its been added for its flavor, it have high nutritional value. Coriander leaves are rich in Vitamin C thus boosts immunity, reduces bad cholesterol levels, controls blood sugar levels by stimulating insulin secretion, regulates menstrual cycle, it have high iron content which prevents anemia, antioxidants, improves bone health and list goes on. In short we can say it is packed with full of Vitamins (A,C,K), minerals (manganese, potassium, copper) and nutrients (proteins, calcium, dietary fiber). So include such a health folded ingredients in your daily diet in any form.
Ingredient 8:
Mint Leaves – also known as Pudhinaa in Tamil & Malayalam, Pudhina Koora in Telugu, Pudina Sopu in Kannada, Pudina in Hindi. Mint one of the popular herb have very nice aroma which can be used either as fresh or dried. It promotes digestion, boots immunity, helps in weight loss, it gives relief to respiratory problems, relieves menstrual pain, helps to treat cold and cough, in skin care – removes dead skin cells, adds natural glow, lightens scar, prevent pimples, and it is also a natural mouth freshener.
Ingredient 9:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 10:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 11:
Ghee (Clarified butter) – also known as Neyi in Tamil, Telugu, Malayalam & Hindi, Tuppa in Kannada. Ghee is widely used in Indian cuisine. Using Ghee we can make variety of dishes, including biryani, snacks and sweets. In India, we start weaning food for babies by introducing dal (toor dal or moong dal) mixed with a teaspoon of ghee. We used to light ghee lamps or Diya in temples and homes to purify our homes and our heart. Coming to health benefits, improves digestion (thus we use it as weaning food for babies), contains vitamins A, D, E and K, also rich in dietary fats, removes impurities from the body, improves memory power, daily use of ghee promotes glowing skin. Consuming pure home-made ghee is best compared to store brought ghee.
Ingredient 12:
Fennel Seeds – also known as Perunjeeragam in Tamil, Sompu in Telugu & Kannada, Perumjeerakam in Malayalam, Saunf in Hindi. Fennel seeds, apart from using in our recipes, we Indians used to have few fennel seeds at the end of every meal which improves digestion, relieves heartburn and gas, helps in bloating, constipation. It also relieves menstrual cramps and are high in iron. Tip 1: fennel tea can relieve hiccups immediately. Tip 2: In case of frequent acidity, soak 1 tsp of fennel seeds and 5 to 6 raisins in water overnight, drink this water in empty stomach in early morning.
Ingredient 13:
Bay Leaf – also known as Birinji Ilai in Tamil, Biryani Aaku in Telugu, Biryani Ele in Kannada, Karuva Ela in Malayalam, Tej Patta in Hindi. Bay leaf, an aromatic leaf mostly used to enhance the flavor in our recipes, both vegetarian and non-vegetarian. It protect against cardiovascular disease, regulate menstrual cycles, helps in digestion, used in treatment of cold and cough, relieves pain.
Ingredient 14:
Cinnamon – also known as Lavangapattai in Tamil, Lavangapatta in Telugu, Lavanga Chakke in Kannada, Karuvapatta in Malayalam, Dalchini in Hindi. Cinnamon, a highly aromatic and delicious spices have most powerful medicinal properties. When mixed with honey it can cure diseases like Arthritis, Indigestion, Cholesterol, Heart Disease and even cancer. It has large amount of antioxidants which prevents oxidative damage, smelling cinnamon will help to improve memory and attention, very good remedy for headache and migraines, reduces blood sugar levels (anti-diabetic effect) and many more.
Ingredient 15:
Star Anise – also known as Anashuppu in Tamil, Anaspuvu in Telugu, Takkolam in Malayalam, Anasphal in Hindi. Star Anise, a strong flavored spice used not only in cooking but also used in medicinal treatment. It provides antioxidants to the body, improves digestion, it has antibacterial properties hence it used in treating toothaches, body pain, also used to treat dry cough and asthma, helps in menstrual disorders and to regulate sleep.
Ingredient 16:
Cloves – also known as Grambu in Tamil & Malayalam, Lavangam in Telugu, Lavangapattai in Kannada, Lavang in Hindi. First thing come to my mind when I think of clove is its medicinal value. It has many medicinal properties, starting from treating tooth pain and bleeding gums, (gives immediate relief to toothpain), prevents cold and cough, it is a natural painkiller thus helps to get rid of pain very fast by fighting against gems, helps in digestion, it is a natural mouth freshener, fights nausea, also an antiseptic, in beauty side, it makes skin look younger.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Tomato - also known as Thakkali in Tamil, Goore Hannu in Kannada, Tamatar in Hindi, Tamata in Telugu. Tomato is considered to be both fruit and vegetables are nutrient rich which supports healthful skin, reduces risk of heart disease, great source of vitamin C and Fiber, great source of Antioxidant. When comes to healthy skin, I must talk about the beauty tips. Apply raw tomato to acne for shrinkage. Mash and mix it honey to form a paste and use a mask and rinse off after 15 minutes.
Ingredient 2:
Rice – also known as Arisi in Tamil & Malayalam, Akki in Kannda, Chawal in Hindi. Rich in Carbohydrates thus acts as a fuel for the body, provides instant energy. South Indian meals are incomplete without Rice . Great source of vitamins & minerals thus improves our body metabolism, since it is low in sodium it is good for hypertension paitents, promotes healthy heart, it prevents constipation as they contain fiber as well.
Ingredient 3:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 4:
Ginger – also known as Inji in Tamil and Malayalam, Allam in Telugu, Alla in Kannada, Adu in Hindi. By saying ginger itself making me to feel the nice flavor of it. Using ginger in our recipes will kick up the flavor for our dishes. Ginger being a root vegetable, a natural spice has loads and loads of health benefits, they are widely used in medical treatment next to turmeric. We can incorporate ginger either fresh or dried or grounded or in juice form. It is used to treat various stomach problems, helps with motion sickness, in treatment of cold and flu, antibiotic, anti-cancer, and strengthens immune system. In South Indian traditional post-delivery treatment, ginger plays a major role and also gives relief from menstrual cramp pain.
Ingredient 5:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 6:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 7:
Coriander Leaves – also known as Kothamalli Ilai in Tamil, Kothimeera in Telugu, Kottambari Soppu in Kannada, Kothamalli Ila in Malayalam, Dhania Patha in Hindi. Coriander leaves is a herb which boosts the taste of the dish by its flavor. Not only its been added for its flavor, it have high nutritional value. Coriander leaves are rich in Vitamin C thus boosts immunity, reduces bad cholesterol levels, controls blood sugar levels by stimulating insulin secretion, regulates menstrual cycle, it have high iron content which prevents anemia, antioxidants, improves bone health and list goes on. In short we can say it is packed with full of Vitamins (A,C,K), minerals (manganese, potassium, copper) and nutrients (proteins, calcium, dietary fiber). So include such a health folded ingredients in your daily diet in any form.
Ingredient 8:
Mint Leaves – also known as Pudhinaa in Tamil & Malayalam, Pudhina Koora in Telugu, Pudina Sopu in Kannada, Pudina in Hindi. Mint one of the popular herb have very nice aroma which can be used either as fresh or dried. It promotes digestion, boots immunity, helps in weight loss, it gives relief to respiratory problems, relieves menstrual pain, helps to treat cold and cough, in skin care – removes dead skin cells, adds natural glow, lightens scar, prevent pimples, and it is also a natural mouth freshener.
Ingredient 9:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 10:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 11:
Ghee (Clarified butter) – also known as Neyi in Tamil, Telugu, Malayalam & Hindi, Tuppa in Kannada. Ghee is widely used in Indian cuisine. Using Ghee we can make variety of dishes, including biryani, snacks and sweets. In India, we start weaning food for babies by introducing dal (toor dal or moong dal) mixed with a teaspoon of ghee. We used to light ghee lamps or Diya in temples and homes to purify our homes and our heart. Coming to health benefits, improves digestion (thus we use it as weaning food for babies), contains vitamins A, D, E and K, also rich in dietary fats, removes impurities from the body, improves memory power, daily use of ghee promotes glowing skin. Consuming pure home-made ghee is best compared to store brought ghee.
Ingredient 12:
Fennel Seeds – also known as Perunjeeragam in Tamil, Sompu in Telugu & Kannada, Perumjeerakam in Malayalam, Saunf in Hindi. Fennel seeds, apart from using in our recipes, we Indians used to have few fennel seeds at the end of every meal which improves digestion, relieves heartburn and gas, helps in bloating, constipation. It also relieves menstrual cramps and are high in iron. Tip 1: fennel tea can relieve hiccups immediately. Tip 2: In case of frequent acidity, soak 1 tsp of fennel seeds and 5 to 6 raisins in water overnight, drink this water in empty stomach in early morning.
Ingredient 13:
Bay Leaf – also known as Birinji Ilai in Tamil, Biryani Aaku in Telugu, Biryani Ele in Kannada, Karuva Ela in Malayalam, Tej Patta in Hindi. Bay leaf, an aromatic leaf mostly used to enhance the flavor in our recipes, both vegetarian and non-vegetarian. It protect against cardiovascular disease, regulate menstrual cycles, helps in digestion, used in treatment of cold and cough, relieves pain.
Ingredient 14:
Cinnamon – also known as Lavangapattai in Tamil, Lavangapatta in Telugu, Lavanga Chakke in Kannada, Karuvapatta in Malayalam, Dalchini in Hindi. Cinnamon, a highly aromatic and delicious spices have most powerful medicinal properties. When mixed with honey it can cure diseases like Arthritis, Indigestion, Cholesterol, Heart Disease and even cancer. It has large amount of antioxidants which prevents oxidative damage, smelling cinnamon will help to improve memory and attention, very good remedy for headache and migraines, reduces blood sugar levels (anti-diabetic effect) and many more.
Ingredient 15:
Star Anise – also known as Anashuppu in Tamil, Anaspuvu in Telugu, Takkolam in Malayalam, Anasphal in Hindi. Star Anise, a strong flavored spice used not only in cooking but also used in medicinal treatment. It provides antioxidants to the body, improves digestion, it has antibacterial properties hence it used in treating toothaches, body pain, also used to treat dry cough and asthma, helps in menstrual disorders and to regulate sleep.
Ingredient 16:
Cloves – also known as Grambu in Tamil & Malayalam, Lavangam in Telugu, Lavangapattai in Kannada, Lavang in Hindi. First thing come to my mind when I think of clove is its medicinal value. It has many medicinal properties, starting from treating tooth pain and bleeding gums, (gives immediate relief to toothpain), prevents cold and cough, it is a natural painkiller thus helps to get rid of pain very fast by fighting against gems, helps in digestion, it is a natural mouth freshener, fights nausea, also an antiseptic, in beauty side, it makes skin look younger.
thank you
ReplyDeleteGreat post, and great website. Thanks for the information! bamboo biryani recipe
ReplyDelete