Rice 1 cup (cooked) Tomato 1 Tamarind a small piece Red chili 2 Sesame oil 2 tsp Salt to taste Mustard seeds 1/4 tsp Methi seeds | vendayam 1/8 tsp Turmeric powder 1/4 tsp Coriander leaves few For rice Cooking oil 2 tsp Mustard seeds 1/8 tsp Cashew nuts few Urad dal 1/4 tsp To roast and grind Dhaniya | coriander seeds 1 tsp Channa dal 1 tsp Sesame seeds 1 tsp Red chili 1
Chop the tomato into 4 and soak the tomato, red chili (2), tamarind in 1/4 cup of water for 10 minutes. Grind this into a smooth paste.
Dry roast the coriander seeds, channa dal, sesame seeds and red chili till golden brown and powder it.
In a pan add the sesame oil and add mustard seeds and methi seeds. Add the ground tomato to this and cook. Add salt and turmeric powder to this.
Let this boil in a low flame till it comes to a thick paste. Add 1 tsp of the ground powder to this. You can use the remaining while making sambar, sundal or any curry. Once the tomato mixture thickens, switch off the flame.
In a pan add cooking oil, and add in the mustard seeds, cashew nuts, urad dal. Once the dal turns golden brown switch off the flame and keep it in a wide bowl.
Add the cooked rice to this. The tomato paste yielded around 2 to 2.5 tblsp. Add 1 tblp to the rice and mix well with a spoon. If you want little more you can add too. Check for salt. Garnish with coriander leaves.
Serve with vadam | appalam. Thakkali sadam is ready.
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