Arroz con tomate o receta de thakkali

Ingredients

• 185 g (1 cup)basmati rice
• 3tomatoes
• 1onion
• 15 small clovesgarlic
• 5 ml (1 tsp)red chilli powder
• 2.5 ml (½ tsp)garam masala
• 2green chillies
• ⅛ tspturmeric
• to tastesalt
• 15 ml (1 tbsp)coriander leaves
• 15 ml (1 tbsp)oil
• 5 ml (1 tsp)ghee
• 2.5 ml (½ tsp)mustard seeds
• 5 ml (1 tsp)urad dal
• 10 ml (2 tsp)chana dal
• 5 ml (1 tsp)fennel seeds or cumin seeds
• 1 sprigcurry leaves

Instructions

1. 1

   Soak the rice

   Rinse the basmati rice and, preferably, soak it in hot water for 10 minutes.

2. 2

   Cook the rice

   Pressure-cook the rice with 360 ml (1½ cups) water for three whistles over a medium flame.

3. 3

   Cool the rice

   Once the pressure releases naturally, transfer the rice to a wide dish, add 5 ml (1 tsp) ghee or sesame oil, and leave it to cool.

4. 4

   Separate the grains

   When the rice has cooled, gently separate the grains. Leftover cooked rice can be used instead.

5. 5

   Temper the spices

   Heat the oil and ghee in a kadai and temper with the mustard seeds, urad dal, chana dal, fennel or cumin seeds, and curry leaves.

6. 6

   Fry garlic and chillies

   Add the garlic, thinly sliced into rounds, and the slit green chillies; fry them briefly.

7. 7

   Soften the onion

   Add the sliced onion and fry until translucent.

8. 8

   Cook the tomatoes

   Add the chopped tomatoes and salt to taste, then fry until the tomatoes turn mushy.

9. 9

   Add the powders

   Stir in the red chilli powder, garam masala, turmeric and coriander leaves.

10. 10

    Make the gravy

    Fry for a further 4–5 minutes, until the tomatoes form a soft gravy and the oil separates, while keeping the mixture moist and slightly loose.

11. 11

    Mix and rest

    Fold the gravy through the cooked rice, adding sesame oil or ghee if needed. Leave it to stand for at least 10 minutes before serving.

What is thakkali sadam?

Thakkali sadam is a South Indian tomato rice, with thakkali meaning tomato and sadam meaning rice. The dish combines cooked rice with a spiced tomato mixture rather than cooking the rice directly in the sauce.

Here, garlic, chillies and whole spices build flavour, while the tomato gravy coats the grains. Cooling and separating the rice first helps keep the finished dish distinct rather than sticky.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 6g protein, 52g carbs, 6g fat.

Most of the carbohydrates come from the basmati rice, with a smaller contribution from the lentils and vegetables. The oil and ghee supply most of the fat, while the rice and dals provide some protein. Pair a serving with a generous vegetable side or a simple curry to round out the plate.

Rice that stays fluffy

Rinsing: Wash away excess surface starch before soaking the basmati. The recipe also works with another cooking rice or with leftover rice.

Cooling: Spread the cooked rice in a wide dish and let it cool before separating the grains gently. This makes it easier to fold in the tomato mixture without crushing the rice.

Build the tempering

Whole spices and dals: Mustard, fennel or cumin, urad dal and chana dal start the flavour base in the hot oil and ghee. Let them sizzle and colour lightly, taking care not to let the dals burn.

Aromatics: The recipe adds garlic and green chillies before the onion. Keep the garlic moving in the pan so it fries without turning bitter.

Cook the tomato mixture

Tomato stage: Fry the chopped tomatoes with salt until they collapse into a soft mixture. This is the point to add the chilli powder, garam masala, turmeric and coriander leaves.

Consistency: Give the spiced tomatoes 4–5 minutes more, until they form a moist, semi-thick gravy and oil begins to separate. Avoid reducing them until dry, as the rice needs a little moisture to take on the flavour.

Fold gently and rest

Mixing: Add the rice to the tomato gravy and fold gently so the grains stay intact. Add a little sesame oil or ghee if the mixture seems dry.

Standing time: Leave the rice for at least 10 minutes before serving. This gives the grains time to take on the tomato and spice flavours.

What to serve with it

Crisp sides: Potato chips or Indian vadams add crunch against the soft rice. Keep the accompaniments simple so the tomato and spice flavours remain prominent.

A fuller plate: A simple potato curry is a suggested pairing, or serve the rice with another mild vegetable side. A spoonful of yoghurt can also provide a cooling contrast.

Recipe notes & tips

• Use a wide dish to cool the cooked rice more quickly and make the grains easier to separate.
• If using leftover rice, separate any clumps gently before adding it to the gravy.
• Slice the garlic and onion evenly so they cook at a similar pace.
• Taste the tomato mixture for salt before folding in the rice.
• Keep the tomato gravy moist so it can coat the rice without making it soggy.
• Fold with a light hand to keep the rice grains whole.

Variations

• Choose your seed: Use cumin instead of fennel for a different aromatic note.
• Adjust the heat: Use fewer green chillies or less chilli powder for a milder rice.
• Use leftover rice: Fold in cooled leftover rice in place of freshly cooked rice.
• Add sesame oil: Use sesame oil in place of the ghee when cooling or finishing the rice.
• Pair with potato: Serve alongside a simple potato curry for a more substantial meal.

Common mistakes to avoid

• Sticky rice: Cool the cooked rice and separate the grains gently before mixing.
• Burnt garlic: Fry the sliced garlic briefly and keep it moving in the pan.
• Watery gravy: Cook the tomato mixture until it thickens and the oil begins to separate.
• Dry tomato mixture: Keep the gravy moist and slightly loose so it coats the rice.
• Broken grains: Fold the rice through the gravy gently rather than stirring vigorously.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice has dried out.

Frequently asked questions