Authentic South Indian Thakkali SadamVeg

1

Heat coconut oil or regular oil in a pan or kadhai.

2

Add hing, whole dried red chillies, cinnamon, cloves, bay leaf, and cardamom. Sauté briefly until fragrant.

3

Add mustard seeds and cumin seeds. Once they splutter, add chana dal and urad dal. Sauté on low heat until the lentils turn golden brown and crunchy.

4

Stir in chopped garlic, ginger, green chillies, cashew nuts, and a sprig of curry leaves.

5

Add chopped onions and sauté for about 2 minutes until softened but not browned.

6

Add the chopped tomatoes. Season with salt, turmeric, red chilli powder, and coriander powder.

7

Cook the mixture over high heat for about 10 minutes until the tomatoes soften and the masala is well-cooked.

8

Add water to the tomato masala and bring it to a boil.

9

Add soaked rice (basmati or any preferred variety), a pinch of extra salt, fresh mint leaves, and coriander stems.

10

Give everything a gentle stir. Once the water level reaches the rice, lower the heat, cover the pan, and cook until done.

11

Give everything a gentle stir. Once the water level reaches the rice, lower the heat, cover the pan, and cook until done.

12

In a bowl, combine curd, salt, a pinch of black pepper, and chopped onions.

13

For the tempering (tadka), heat oil in a small pan. Add mustard seeds, chopped ginger, green chillies, and a handful of curry leaves.

14

Pour this hot tempering over the curd mixture and stir well.

15

Fluff the tomato rice gently and serve warm alongside the prepared tadka raita.