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| Thakkali Sadam Recipes |
Thakkali Sadam is a classic dish from Tamil Nadu that is loved for its simplicity, taste and versatility. It is a one-pot meal made with basmati rice, tomatoes, and a variety of spices that can be customized to suit different occasions and taste preferences. In this post, we will share five delicious variations of Thakkali Sadam recipe that you can make at home. From the classic Tamil Nadu-style tomato rice to spicy tomato and egg fry rice, vegetable pulav, chicken biryani, and paneer pulao. These recipes are easy to make and perfect for a quick weeknight dinner or a special occasion. So, whether you're a vegetarian or non-vegetarian, this post has something for everyone. Let's start cooking!
Here are 5 recipe ideas for thakkali sadam in tamil:
Classic Tamil Nadu-style tomato rice: Cook basmati rice with diced tomatoes, green chilies, ginger, and spices such as turmeric, cumin, and mustard seeds. Serve with raita and papad.
Spicy tomato and egg fry rice: Cook basmati rice with diced tomatoes, green chilies, and spices. Fry eggs separately and add them to the rice mixture. Serve with raita and papad.
Tomato and vegetable pulav: Cook basmati rice with diced tomatoes, mixed vegetables, and spices. Serve with raita and papad.
Tomato and chicken biryani: Cook basmati rice with diced tomatoes, chicken, and spices such as turmeric, cumin, and bay leaves. Serve with raita and papad.
Tomato and paneer pulao: Cook basmati rice with diced tomatoes, paneer, and spices. Serve with raita and papad.
Below we have each recipe listed for your enjoyment.
Recipe for Classic Tamil Nadu-style tomato rice:
Ingredients:
2 cups of basmati rice
4 medium sized tomatoes, diced
2 green chilies, finely chopped
1 inch ginger, grated
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
Salt, to taste
2 tbsp oil
2 cups of water
Instructions:
Rinse the rice in water until the water runs clear. Soak the rice in water for 30 minutes.
In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them crackle.
Add green chilies and ginger to the pan, and sauté for a minute.
Add diced tomatoes to the pan, and sauté until they are soft and mushy.
Add turmeric powder and salt to the pan, and mix well.
Drain the soaked rice and add it to the pan. Mix well, and stir-fry the rice for 2 minutes.
Add 2 cups of water to the pan, and bring it to a boil.
Once it starts boiling, reduce the heat to low, and cover the pan with a lid.
Let the rice cook for 15-20 minutes, or until the water is fully absorbed and the rice is cooked through.
Once the rice is cooked, turn off the heat and let it sit for 5 minutes. Fluff the rice with a fork.
Serve the tomato rice hot with raita and papad. Enjoy!
Recipe for Spicy tomato and egg fry rice:
Ingredients:
2 cups of basmati rice
4 medium sized tomatoes, diced
2 green chilies, finely chopped
1 inch ginger, grated
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
Salt, to taste
2 tbsp oil
2 cups of water
4 eggs
1 tbsp oil for frying the eggs
Coriander leaves for garnish
Instructions:
Rinse the rice in water until the water runs clear. Soak the rice in water for 30 minutes.
In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them crackle.
Add green chilies and ginger to the pan, and sauté for a minute.
Add diced tomatoes to the pan, and sauté until they are soft and mushy.
Add turmeric powder and salt to the pan, and mix well.
Drain the soaked rice and add it to the pan. Mix well, and stir-fry the rice for 2 minutes.
Add 2 cups of water to the pan, and bring it to a boil.
Once it starts boiling, reduce the heat to low, and cover the pan with a lid.
Let the rice cook for 15-20 minutes, or until the water is fully absorbed and the rice is cooked through.
Once the rice is cooked, turn off the heat and let it sit for 5 minutes. Fluff the rice with a fork.
In a separate pan, heat 1 tbsp oil over medium heat. Crack the eggs and fry them to your preference.
Once the eggs are cooked, add them to the rice.
Garnish with coriander leaves and mix well.
Serve the spicy tomato and egg fry rice hot with raita and papad. Enjoy!
Recipe for Tomato and vegetable pulav:
Ingredients:
2 cups of basmati rice
4 medium sized tomatoes, diced
2 green chilies, finely chopped
1 inch ginger, grated
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
Salt, to taste
2 tbsp oil
2 cups of water
1 cup mixed vegetables (carrots, peas, beans, corn)
Coriander leaves for garnish
Instructions:
Rinse the rice in water until the water runs clear. Soak the rice in water for 30 minutes.
In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them crackle.
Add green chilies and ginger to the pan, and sauté for a minute.
Add diced tomatoes to the pan, and sauté until they are soft and mushy.
Add turmeric powder and salt to the pan, and mix well.
Drain the soaked rice and add it to the pan. Mix well, and stir-fry the rice for 2 minutes.
Add 2 cups of water to the pan, and bring it to a boil.
Once it starts boiling, reduce the heat to low, and cover the pan with a lid.
Let the rice cook for 15-20 minutes, or until the water is fully absorbed and the rice is cooked through.
Once the rice is cooked, turn off the heat and let it sit for 5 minutes. Fluff the rice with a fork.
In a separate pan, sauté the mixed vegetables until they are tender.
Add the sautéed vegetables to the rice, and mix well.
Garnish with coriander leaves.
Serve the tomato and vegetable pulav hot with raita and papad. Enjoy!
Recipe for Tomato and chicken biryani:
Ingredients:
2 cups of basmati rice
4 medium sized tomatoes, diced
2 green chilies, finely chopped
1 inch ginger, grated
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
Salt, to taste
2 tbsp oil
2 cups of water
1 pound boneless chicken, cut into small pieces
1 tsp garam masala powder
1 tsp red chili powder
1 tsp coriander powder
1 cup yogurt
2 tbsp ghee
2 tbsp cashews
2 tbsp raisins
2 tbsp chopped cilantro
2 tbsp chopped mint
1 bay leaf
1 cinnamon stick
2 cloves
2 cardamom pods
Instructions:
Rinse the rice in water until the water runs clear. Soak the rice in water for 30 minutes.
In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them crackle.
Add green chilies and ginger to the pan, and sauté for a minute.
Add diced tomatoes to the pan, and sauté until they are soft and mushy.
Add turmeric powder and salt to the pan, and mix well.
Drain the soaked rice and add it to the pan. Mix well, and stir-fry the rice for 2 minutes.
Add 2 cups of water to the pan, and bring it to a boil.
Once it starts boiling, reduce the heat to low, and cover the pan with a lid.
Let the rice cook for 15-20 minutes, or until the water is fully absorbed and the rice is cooked through.
In a separate pan, heat 1 tbsp oil and sauté the chicken until it turns white.
Add garam masala, red chili powder, coriander powder, and yogurt to the pan and mix well.
Cook the chicken until it's fully cooked and the gravy thickens.
In a separate pan, heat ghee and add cashews, raisins, cilantro, mint, bay leaf, cinnamon stick, cloves, and cardamom pods.
Once the cashews turn golden brown, add the chicken mixture to the pan and mix well.
Once the rice is cooked, turn off the heat and let it sit for 5 minutes. Fluff the rice with a fork.
Take a deep dish, layer half of the rice on the bottom, then add the chicken mixture and spread it evenly. Add the remaining rice on top.
Cover the dish with foil and bake in a preheated oven at 350F for 15 minutes.
Serve the tomato and chicken biryani hot with raita. Enjoy!
Recipe for Tomato and paneer pulao:
Ingredients:
2 cups of basmati rice
4 medium sized tomatoes, diced
2 green chilies, finely chopped
1 inch ginger, grated
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
Salt, to taste
2 tbsp oil
2 cups of water
1 cup crumbled paneer
2 tbsp ghee
2 tbsp cashews
2 tbsp raisins
2 tbsp chopped cilantro
2 tbsp chopped mint
1 bay leaf
1 cinnamon stick
2 cloves
2 cardamom pods
Instructions:
Rinse the rice in water until the water runs clear. Soak the rice in water for 30 minutes.
In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them crackle.
Add green chilies and ginger to the pan, and sauté for a minute.
Add diced tomatoes to the pan, and sauté until they are soft and mushy.
Add turmeric powder and salt to the pan, and mix well.
Drain the soaked rice and add it to the pan. Mix well, and stir-fry the rice for 2 minutes.
Add 2 cups of water to the pan, and bring it to a boil.
Once it starts boiling, reduce the heat to low, and cover the pan with a lid.
Let the rice cook for 15-20 minutes, or until the water is fully absorbed and the rice is cooked through.
In a separate pan, heat ghee and add cashews, raisins, cilantro, mint, bay leaf, cinnamon stick, cloves, and cardamom pods.
Once the cashews turn golden brown, add the crumbled paneer and mix well.
Once the rice is cooked, turn off the heat and let it sit for 5 minutes. Fluff the rice with a fork.
Add the paneer mixture to the rice and mix well.
Serve the tomato and paneer pulao hot with raita and papad. Enjoy!
In conclusion, Thakkali Sadam is a versatile and delicious dish that is perfect for all occasions. Whether you're looking for a quick weeknight dinner or a special occasion, this one-pot meal is sure to please everyone. We hope you've enjoyed our collection of Thakkali Sadam recipe variations, including the classic Tamil Nadu-style tomato rice, spicy tomato and egg fry rice, vegetable pulav, chicken biryani, and paneer pulao. These easy-to-make recipes are perfect for vegetarians and non-vegetarians alike. So, gather your ingredients and get ready to cook up a storm. Thank you for reading and happy cooking!