I am exhausted after the hectic weekend. So pulled up all my strength to post this easy and tasty recipe which has been pending for a week now. Hope you enjoy the illustrations and excuse me for the lousy pictures. This is all I could do with the basic digital camera and poor lighting. Ingredients from my pantryTomatoes on vine / Thakkali - 2 1/2 (medium, finely chopped) or 2 cup of chopped tomatoes Onion / Periya Vengayam - 3/4 (medium, finely chopped) or little less than 1 cup of finely chopped onions Shallots / Chinna Vengayam - 4 (finely chopped) Garlic - 2 flakes (crushed) Oil / Ennai - 1/2 tbsp Mustard Seeds / Kadugu - 1/4 tsp Cumin Seeds / Jeeragam - 1/4 tsp Urad dhal / Ulutam parupu - 1/2 tsp Hing - sprinkle Curry leaves - few Red Chili powder / Milagai thool - 2 tsp Salt to taste Cooked Rice - 2 cup Cooking Instructions Wash the vegetables and finely chop the onion, shallots, tomatoes and crush the garlic. In a kadai, add oil. When it is hot temper with mustard seeds. As it splutters, on a low flame add cumin seeds, urad dhal, hing and curry leaves. Add garlic and fry for 8-10 seconds until urad dhal starts changing its color. On a medium flame, add the chopped onions and saute until it becomes translucent. This will take 3-4 minutes. Add a portion of salt as you saute. When the volume of onions reduces add turmeric powder and saute for 10 seconds and let the turmeric fry in oil. Add 1 or 2 tbsp of water it it sticks to the pan. Now add tomatoes and let it cook until it becomes mushy. Usually adding salt helps the vegetables to leave out water and it helps them to cook easily. I have not added water in my preparation as the tomatoes I used oozed out lot of water. You can add few tbsp of water if necessary. Add chili powder, remaining salt and let it cook for 10 minutes on a low flame or until the tomatoes are cooked well. Take a large bowl or plate, add the cooked rice, a portion of curry and mix it well. If you think it is too dry add some more curry. Never mix everything together you might end up having more curry in the rice or the rice might be too dry without any curry. You can also serve the curry and rice separately without mixing it prior. Amma serves this curry for chappati as well. F.A.Q How do I know when the tomato curry is ready to eat? When the quantity of the sauce reduces due to the evaporation of water or when you see the tomatoes skin peeling off. What goes well with the Thakali sadam? I would love to have this rice with boiled eggs or with some type of vathals/appalams. Can I change the proportion of rice and the tomato gravy? Yes, some of us like to mix it with less curry and some want it more. Adjust the rice and curry proportion according to your taste buds. What rice should I use? The rice doesn't matter at all. I have used basmati rice in my preparation though. Back in India, Amma uses ponni boiled rice / pulungal arisi. What are tomatoes on vine? Tomatoes on vine is similar to Naatu thakkalai. Though it is little expensive than other tomatoes, this one is juicy and gives great flavor to dish. Amma uses banglore thakkali in India as the naatu thakali is usually little sour and dad doesn't like when it is sour.
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