Tomato Rice Recipe In Pressure Cooker – Thakkali Sadam Recipe

I am a big big fan of tomato rice (Thakkali sadam in Tamil). So I keep trying varieties of tomato rice recipes. Earlier I had posted my version of thakkali sadam in which the spicy tomato paste is mixed with cooked rice. Then I shared my friend Shalini’s tomato rice recipe using electric rice cooker. Today I have shared about how to make tomato rice directly in a pressure cooker. I learnt this recipe from my Thangam Athai ( My dad’s sister). Its a very simple, quick and easy to make rice variety that id ideal for lunch box preparation.Bachelors and working women would love this recipe. This tomato rice recipe is prepared with very less whole garam masala ingredients and had a slight spicy taste.So it has become our family favorite.I loved it very much and had the same for my lunch & dinner as well. Simple onion raita and a papad or vadagam would be the best side dish for this tomato rice. Friends, Do try this yummy South Indian style Tomato rice recipe for your lunch box. I am sure you will love its taste. Now lets see how to make Thakkali sadam using a pressure cooker easily with step by step photos.
Check out my
1. Tomato biryani recipe

2. Tomato rice using rice cooker

3. Traditional tomato rice

Tomato rice recipe / Thakkali sadam

How to make tomato rice / thakkali sadam in a pressure cooker - Easy method !

Cuisine: Indian

Category: Lunch box recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Steamed rice / Boiled rice - 1 cup Ripe tomato - 4 nos ( Big) Big onion - 2 nos Green chilli - 1 no ( Long one, Finely chopped) Turmeric powder – 1/8 tsp Red chilli powder - 1 tsp ( add 1.5 tsp for spicy rice) Cooking oil - 3 tbsp Cinnamon - 2 inch piece Cloves - 2 nos Garlic cloves - 5 nos Curry leaves - few Coriander leaves - a fistful ( finely chopped) Salt – as needed Water – 2 cups

METHOD

Wash and chop the onion, tomato, green chilli, garlic cloves, curry leaves and coriander leaves very finely. Wash and soak the rice adding 2 cups of water for 30 minutes. ( If using basmati rice, add 1.75 cups of water) Heat oil in a pressure cooker base, add cinnamon and cloves. Add finely chopped garlic cloves and saute for a second. Then add the chopped onion and sauté till transparent. Add finely chopped green chilli and curry leaves. Saute for few seconds. Add finely chopped tomato pieces and the required salt for rice. Saute until tomato turns pulpy and mushy. Add turmeric powder, red chilli powder and mix well for few seconds. Lastly add the soaked rice along with water. Mix well and check for taste.Add more salt & red chilli powder based on it.Pressure cook in very low flame for one whistle. It takes 8 to 10 minutes. Remove the lid after the steam is released. Mix the cooked rice with a fork. Garnish with finely chopped coriander leaves, mix well and serve hot with raita & papad. Enjoy !

Note

Add more chilli powder if you want spicy tomato rice. Adding coriander leaves gives a nice flavor to this rice. So do not skip it You can also add mint leaves along with curry leaves if you like the flavor of mint leaves. I have used steamed rice/ puzhungal arisi. You can use basmati rice or raw rice. But soak the rice in water for minimum 30 minutes to get fluffy, soft and grainy rice.

Enjoy this delicious South Indian style tomato rice recipe and have a quick lunch !

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Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

Andhra Pulihora known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe .The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job.In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe.Raksha loved it a lot and asked me for second serving as well . But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well.Friends, do prepare this rice at least two hours before serving to relish its actual taste and flavor. I will update the video recipe tomorrow. Now lets see the step by step recipe of how to prepare Andhra Pulihora/Chintapandu pulihora in detail.
Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.

Andhra Pulihora recipe

Chintapandu pulihora - Andhra style pulihora recipe

Cuisine: Indian

Category: Main-Lunch recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 200ml Raw rice - 1/2 cup Water - 1.25 cups Cooking oil - few drops Turmeric powder - 1/4 tsp For paste Tamarind - Big lemon size Cooking oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1/2 tbsp Chana dal - 1/2 tbsp Peanuts - a fistful, say 1-2 tbsp Red chillies - 3 nos Green chillies - 3 nos Curry leaves - few Chopped ginger - 1/2 tsp Asafetida/Hing - 2 generous pinches Turmeric powder – 1/4 tsp Salt & water - as needed To dry roast & powder ( Optional step) White sesame seeds powder – 1/2 tbsp OR Mustard seeds powder – 1 tsp ( To sprinkle over the rice while mixing)

METHOD

Soak tamarind in 1 cup of hot water for 10 minutes. Wash and pressure cook the raw rice adding water and few drops of cooking oil. Cook the rice for 2 whistles in low flame and open the cooker after steam is released. Spread the rice in a plate and add 1/4 tsp of turmeric powder, 1 tsp of cooking oil. Mix well and let the rice cool down. Take the extract from soaked tamarind using 1.5 cups of water and keep it aside. Soak chana dal in water for about 1/2 hr. and then added to the oil to fry. , Tip shared by Sujata :)) Heat 1 tbsp of oil in a pan and roast the peanuts. When the skin of peanuts starts to crackle, add the chana dal and urad dal. Roast till golden brown.Remove and add them to the rice. Do not mix with rice. This helps to retain the dals and peanuts crunchy while eating. Again heat 2 tbsp of oil in the same kadai and splutter mustard seeds, red chillies, green chillies, ginger, curry leaves, hing and saute well. Add the tamarind extract, salt and turmeric powder. Mix well and let the mixture boil till it leaves oil and becomes a thick paste. ( No need to add jaggery) Remove from the flame and add the required paste to the rice. (Soak 2 pinches of  hing in one teaspoon of water for 15 mts  After 15 minutes, mix well with fingertip, then add the water to the rice & mix well. Try this tip.Its suggested by Sujata in the comments section :)) Mix well, check for salt and give a standing time of  2 hours. It is also very important to keep the pulihora covered. This tip is also shared by Sujata. Serve with chips or papad. Enjoy ! Note : You can add 1.5 tsp of dry roasted and powdered white sesame seeds or 1/2 tsp mustard seeds powder over the rice while mixing to get temple style flavor.It gives an extra punch for this dish. Standing time is necessary to enjoy its actual taste.Add more chillies and more oil as per your taste buds.

Yummy Andhra pulihora is ready. I served it with Kerala Nendran chips. Combo eppudii ??

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Muslim Khichdi Recipe – Dal Khichdi

I got this recipe from Captain TV cookery show. It was demonstrated by a Muslim lady, Mrs. Humayun ( Sorry I don’t remember her name exactly) and she told its one of the traditional breakfast recipes of Tamil Muslims. This is an entirely different version from our usual dal kichdi recipes served in hotels. Its cooking procedure and ingredients are more like biryani. So I got impressed with the recipe and thought of trying out this authentic version. I made it for our Sunday lunch along with curd rice and fruit custard. It was mildly spiced and tasted yummy with nice flavor of moong dal and masala .I served this khichdi with Mint leaves chutney/Pudina chutney as suggested by her. Sendhil & Raksha loved it and told me prepare this for their lunch box too . Its a very easy, quick, one pot meal ideal for breakfast and lunch box. Try this once. Ok, lets see how to make this easy, one pot Muslim style Khichdi recipe for breakfast/ lunch!
Check out my Muslim Veg Dalcha and ghee rice recipes too !

Muslim Khichdi Recipe

Muslim khichdi recipe using rice, moong dal and vegetables served with Mint chutney - A healthy breakfast recipe with a side dish !

Cuisine: Indian

Category: Breakfast recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Basmati rice - 1 cup Moong dal - 1/4 cup Mixed vegetables - 1/2 cup (1 carrot, 1 potato, a handful of green peas) Water - 1.5 cups Salt - as needed To saute Cooking oil - 3 tbsp Cinnamon, cloves, cardamom - 2 each Big onion - 1 no G&G paste - 2 tsp Green chillies - 2 nos ( use 4 nos for more spicy) Tomato - 2 nos ( small) Mint + coriander leaves - a handful Turmeric powder - 1/4 tsp Ghee - 2 tsp

METHOD

Wash and soak basmati rice for 30 minutes. Wash and soak the dal in another bowl separately. In the mean time, chop the onion, tomato, mixed vegetables. Heat oil in a pressure cooker base and saute cinnamon, cloves and cardamom. Now add the sliced big onion,g&g paste slitted green chilli and saute until onion turns transparent and raw smell goes off. Now add the chopped tomato pieces, mint + coriander leaves, turmeric powder, salt. Saute till tomato turns pulpy. Drain the excess water from the soaked dal and add the dal to the cooker. Saute for a minute. Add the chopped vegetables and mix well. Add 1.5 cups of water and check for taste after the water starts to boil Add more salt or put some slit green chillies if you want to add more salt or make it more spicy.Mix well and add the soaked, drained rice. Mix well and pressure cook in low flame for one whistle. Remove the lid after the steam is released. Fluff the rice with a fork.  Serve hot with Mint chutney and onion raita .Enjoy ! For Mint chutney Take a handful of mint leaves + coriander leaves in a mixie jar. Add 3 tbsp of grated coconut, 2 green chillies, 1/2 tsp of cumin seeds, salt , a pinch of turmeric powder and a small piece of tamarind. Grind everything to a smooth paste. Serve it with khichdi.

Note

Add 3-4 green chillies for spicy taste. Do not forget to use mint+coriander leaves as it gives a nice flavor. Add Mint leaves at least. Adding ghee at the end gives richness and nice flavor. Skip it if you don’t want to increase the calorie.

Try this easy, healthy one pot meal at home and enjoy !

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Veg Dalcha Recipe, Ghee Rice – Brinjal Gravy For Biryani

When I shared Muslim wedding biryani & Kuska recipes in my Biryani series, few readers asked me to share Muslim home style Brinjal gravy ( Kathirikai Kuzhambu) for biryani. I did share an Ennai Kathirikai Gravy for biryani. But later I realized it was not the one my readers asked for. Again I got a mail and a comment in my biryani recipes to share Muslim Veg Dalcha recipe which is served as a side dish for ghee pilaf/Nei choru and they call it as Bahara Khana. Its very special among Nagore,Tamilnadu and Hyderabad Muslims. I started searching for the authentic recipe and found it in Jaleela Kamal mam’s blog. Recently when I was telling about Thalcha kuzhambu to my dad, he told he had tasted it in his friend Mr.Ibrahim uncle’s house & called him immediately.I talked with his wife Sharmila Banu aunty and got the recipe for Dalcha along with ghee rice. She told they make dalcha with mutton & vegetables. But she suggested me to use brinjal and bottle gourd as I asked for a vegetarian version.It was very similar to Jaleela mam’s recipe.It is so easy and quick to make. So I was double happy and satisfied of trying the authentic, original, traditional Muslim style Dalcha gravy recipe.You can prepare Dalcha and ghee rice simultaneously if you have 2 pressure cookers in hand. Sharmila aunty told me to use DUM method for making ghee rice just like Hyderabadi biryani . But I did it in my cooker directly as I started cooking very late. Soon I will try to make a detailed and perfect ghee rice post. Aunty was sooo sweet and patient. She spent nearly half an hour over phone and shared many of their specialty recipes for Iftaar and Ramadan. I must try to post them one by one soon. Thanks a bunch Aunty and Jaleela Mam for sharing this wonderful Dalcha recipe.Now lets see how to make South Indian Veg Dalcha gravy with step by step pictures.
Check out my 40 Veg Biryani Recipes too !

Dalcha recipe&Ghee rice

Veg dalcha rcipe with ghee rice - Muslim style

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup – 200ml To Pressure cook for Dalcha Toor dal - 1/4 cup Chana dal - 2 tbsp Big onion - 1 no or small onion - 5 nos ( sliced) Tomato - 1 no Green chilli - 1no Garlic cloves - 4 no Red chilli powder - 1 tsp Dhania powder - 1 tsp Turmeric powder - 1/4 tsp Ginger garlic paste – 1/2 tsp Tamarind – A big gooseberry size  Brinjal - 2 nos ( cut into 4 or 5 pieces) Salt & water - as needed Raw mango – 2 pieces ( optional, I din’t use) Mint+coriander leaves - a handful To temper: Ghee – 2 tsp Big onion – 1/2 no ( sliced) Cinnamon – 1 no Cloves -  1 no For ghee rice Basmati rice - 1 cup Water - 1.5 cups or 1 cup water + 1/2 cup coconut milk Cooking oil + Ghee – 2 tbsp ( use groundnut oil ) Ghee – 1 tbsp ( for garnishing) Whole garam masala – 1 each ( Cinnamon, cloves, Cardamom, Kalpasi, biryani leaf, marati moggu) Big onion – 1 no Ginger garlic paste – 1/2 tsp Mint + coriander leaves – a fistful Green chilli – 1-2 no ( slitted) Tomato – 1/2 no (optional) Lemon juice – few drops ( optional)

METHOD

In a pressure cooker base, take the toor dal + Chana dal and soak it adding 2 cups of water. Soak tamarind in 1/2 cup of warm water separately in a bowl. Chop onion, peel garlic and slit green chilli. Chop the brinjal into pieces vertically and immerse in water till use.Add the chopped onion, green chilli, one whole tomato, Mint + coriander leaves, turmeric powder,garlic cloves, few drops of oil, G&G paste to the pressure cooker. Mix well and pressure cook the dal mixture very low flame for one whistle.( You can  add chopped tomatoes if your dal cooks well. My dal doesn’t cook mushy if I add chopped tomatoes.So I added as a whole tomato) Open the cooker after the steam is released. Mash the dal well with a whisk or mathu. To this, add chopped brinjal & bottle gourd ( and Mutton pieces if using), salt, red chilli powder and dhania powder. Again pressure cook in high flame for 1 or 2 whistles just for the brinjal to cook. Brinjal should retain its shape. ( ** Refere NOTES for an easy method)Open the cooker after the steam is released and add the tamarind extract + Mango pieces ( If adding). Mix everything and check for taste.Add more salt , chilli powder based on your taste. Let the mixture roll boil well. Heat ghee in a small pan and saute cinnamon, clove, sliced big onion. Saute till onion turns golden brown.Remove and add it to the boiling dal mixture. Switch off the flame and remove it. Garnish with coriander leaves and serve hot with Ghee rice or biryani. Enjoy !  For ghee rice : Wash and soak basmati rice in 2 cups of  hot water for 20 minutes. In the mean time, chop the onion, tomato, slit green chilli. Heat a pressure cooker with Oil +ghee and splutter the whole garam masala items.  Add the chopped onion, green chilli, g&g paste and tomato pieces ( skip tomato if u want white pulao). Saute until tomato turns mushy.Now add 1 cup of water and 1/2 cup of coconut milk and soaked basmati rice ( U can use water or coconut milk completely) . Add the required salt and add chopped mint+coriander leaves, few drops of  lemon jucie.Mix well and pressure cook in low flame for 1 whistle. Remove after the steam is released.  Fluff the rice with a fork and serve it. Keep dalcha as the side dish ! This combo tasted simply great : )) Enjoy !! NOTE **While making dalcha, you can keep the brinjal pieces in a small bowl inside the cooker and cook all the other ingredients together.After opening the cooker, mash the dal well, add the cooker brinjal pieces and then you can add tamarind extract, give a boil & temper it. By doing this way, you can avoid pressure cooking for 2 times. I just followed what Aunty told me. So I have cooked twice here. Next time, I am planning to try this method. If you want to follow DUM method for making ghee rice, Just add the rice, water, coconut milk and mix well till all the liquid is absorbed by the rice and becomes thick. Now switch off the cooker. Heat a dosa pan well ( Use a very old, unused dosa pan) and Place the cooker over it. Cover the cooker with a cotton cloth and then place a plate or lid. No need to use the cooker lid. Above this, place a bowl full of hot water. Let the flame be high and dosa pan be very hot. This heat will spread to the cooker and rice cooks soft n fluffy. Remove the cooker after 10 minutes and check the rice. This was the method suggested by aunty. Soon I will try to make a detailed post for this. By doing this way, color of rice can be maintained white.

Try and enjoy this most popular Muslim style Ghee rice + dalcha combo at home. I am sure you will love it. I made this and some curd rice for our Sunday lunch. It was comforting !

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Travel Food Recipes Ideas–South Indian Variety Rice

Last week we had a trip to Valparai near Pollachi,Tamil nadu for summer vacation in our car. We packed few rice varieties for lunch and had it during our road trip in Attakatti. Usually we make Tamarind rice/Puli sadam and Curd rice for travel. But this time, Sendhil told us to prepare some other rice varieties for a change. So my MIL made this yummy, easy, comforting and a healthy South Indian meal for our travel.I thought of sharing this easy travel food recipes idea with you all. It would be helpful for you to plan and prepare food for your short trip/Picnic during this Summer holidays. My MIL made Milagu jeeraga sadam/ Pepper cumin rice, Ellu sadam/ Sesame seeds rice, Lemon rice and Curd rice along with vadam/Vathal. We also carried some store bought sweets and snacks to munch during our travel. Lets see how we prepared this simple and yummy travel lunch menu.

Here is a collage of Valparai-Athirapally Pictures. Check THIS LINK for more pictures.

Travel Food Recipes Ideas

South Indian lunch menu for travel

Cuisine: Indian

Category: Travel recipes

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 30 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup = 250ml For rice varieties Steamed rice - 2 cups Water - 6 cups Gingely oil - 2 tsp Salt - as needed For lemon rice Lemon - 5 nos Green chilli - 6-8 nos Red chilli - 2 nos Curry leaves - few Mustard seeds - 1 tsp Urad dal - 1 tbsp Chana dal - 2 tbsp Roasted peanuts - a handful ( optional) Hing/Asafetida - 1/2 tsp Turmeric powder - 1 tsp Cooking oil - 2 tbsp Gingely oil - as needed while mixing the rice Salt - as needed For Pepper cumin rice/Milagu jeeraga sadam Ghee - 2 tbsp Pepper corns – 1.5 tbsp Cumin seeds - 2 tbsp Salt - as needed Curry leaves - few For Ellu sadam Black sesame seeds - 2 tbsp Red chilli - 2 nos Garlic cloves - 3 nos Salt - as needed Curry leaves - few For curd rice Steamed rice or raw rice - 1 cup Water - 5 cups Salt - as needed Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tbsp Chana dal - 2 tbsp Green chilli - 2 nos ( finely chopped or slitted) Ginger - 2 inch piece ( finely chopped or grated) Curry leaves - few Fruits like grapes, pomegranate - to mix in the rice Coriander leaves - a fistful Koozh vadam/Vathal - as needed ( to deep fry) Mor milagai & Pickle - side dish for curd rice Lemon rice recipe Milagu Jeeraga Aval ( replace aval with rice) Curd rice/Thayir sadam Tamarind rice/Puli sadam

METHOD

On the previous day night of travel, prepare the lemon rice paste.Make sesame seeds powder by dry roasting the sesame seeds, red chilli and then powder it adding salt.Make pepper cumin seeds powder. Refrigerate the lemon rice paste alone. Keep the powders in an air tight box and store it. The next day morning as soon as u get up, wash and soak the rice in required water for 20 minutes. Use two cookers. One for curd rice and other one for rice varieties. Soak the rice separately in 2 cookers. Rice will be well soaked by the time u take bath. Pressure cook the rice for one whistle in low flame and switch off the flame. Remove the lid after the steam is released. NEVER USE YOUR HANDS FOR MIXING THE RICE. USE LADLE FOR HANDLING THE RICE. Spread the rice in a plate and add some gingely oil. Take the rice in curd rice cooker and mash it well adding salt and milk. Do not curd when the rice is hot. Add curd after the rice becomes lukewarm. Add the seasoning ingredients for curd rice. Mix well. Add curd and mix well.Check for taste. Do not make the curd rice too thick or too watery. Make it like a creamy consistency so that it won’t become too hard in the afternoon.Check for taste and add more salt if needed. By the time, u mix the curd rice, the rice spread in the plate would have become warm. Divide the rice into 2 portions. Take one portion of the rice and make lemon rice adding the lemon rice paste.Add gingely oil generously. Check for taste and add more salt & paste if needed. Take the other portion of rice and divide into 2. Use one portion for making ellu sadam and the other one for milagu jeeraga sadam. Add gingely oil for ellu sadam and ghee for milagu jeeraga sadam generously.Do not forget. NEVER USE YOUR HANDS FOR MIXING THE RICE. USE LADLE. Prepare all the rice varieties and stack in the boxes. Make Neer mor/Spiced buttermilk (Thalicha more) and store in a bottle. Deep fry Koozh Vadam/Vathal  or papad and mormilagai.Store the vadam in a polythene bag or ziplock covers after it cools down. Pack some pickle in a small container. Arrange everything for travel in a bag. Take the sweets, snacks and fruits if any for travel. Enjoy !

Note

I have shared some general point to remember while preparing food for travel. Never put your hands to mix the rice varieties, use a spoon or ladle instead. If you mix the rice with your hands, it won’t stay good for more than 2 hours in summer. Add gingely oil generously while mixing the rice. It helps to prevent the rice from drying. Make sure you don’t use raw coconut in the dishes. If you use coconut, roast it well or saute the coconut based dish in oil till all the moisture content is completely gone. If you are making curd rice, add less curd and more milk while mixing. It helps the curd rice to set well while eating.Never add curd in hot rice. Carry a bottle of spiced buttermilk or diluted curd to add in the rice while eating. Suppose if the curd rice becomes too thick, you can add buttermilk and bring it to proper consistency.In the buttermilk bottle, put some slitted green chillies, ginger and few curry leaves with mustard seeds seasoning ( make thaalicha neer mor). It helps to keep the buttermilk fresh and tastes less tangy. We packed the rice in our steel travelling set. If you don’t have a travelling set, you can pack them in use & throw silver foil packs or plastic boxes. It is better to use banana leaf for packing the food. It gives a nice flavor and a healthy choice as well.

Is it not a happy and comforting meal for your travel ?? Prepare & Enjoy it !!

 

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