Chettinad Takkali Sadam Recipe
(Chettinad Tomato Rice)
The Chettinad Takkali Sadam, also known as Tomato Rice, is a traditional dish from Tamil Nadu’s Chettinad cuisine. Known for its rich spices and tantalizing flavors, this rice dish is both simple to prepare and incredibly delicious. It’s a perfect option for lunch or dinner, pairing beautifully with raita and papad. This gluten-free recipe brings the aromatic blend of tomatoes, spices, and herbs together, making it a wholesome and flavorful meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes (finely chopped) | 2 |
| Onion (thinly sliced) | 1 |
| Cooked rice | 2 cups |
| Red chili powder | 1 tsp |
| Green chili (slit lengthwise) | 1 |
| Mint leaves | A small handful |
| Coriander leaves | A small handful |
| Cinnamon stick | 1 small piece |
| Cloves | 2 |
| Curry leaves | 1 sprig |
| Ghee | 1 tbsp |
| Salt | To taste |
| Ginger (chopped) | 1 inch piece |
| Garlic cloves | 3 |
| Fennel seeds | 1 tsp |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 5 minutes | 15 minutes | 20 minutes | 2 |
Instructions
-
Cook the Rice:
Begin by cooking the rice until it’s fluffy and well-done. Set it aside to cool. -
Prepare the Ginger-Garlic Mixture:
Using a mortar and pestle (or a small grinder), crush the ginger, garlic, and fennel seeds together until they form a coarse paste. Set this mixture aside. -
Heat the Ghee and Spices:
In a heavy-bottomed pan, heat the ghee over medium heat. Once hot, add the cinnamon stick and cloves. Let them sizzle for about 10 seconds, releasing their fragrant aroma. -
Add the Ginger-Garlic Paste:
After 10 seconds, add the prepared ginger, garlic, and fennel paste to the pan. Sauté the mixture for about 3 minutes, allowing it to cook until the raw smell disappears. -
Add the Onions and Curry Leaves:
Toss in the sliced onions and curry leaves. Sauté the onions until they turn soft and translucent, stirring occasionally. -
Cook the Tomatoes:
Once the onions are soft, add the finely chopped tomatoes to the pan. Cook them until they are halfway done—soft but still holding their shape. This should take about 5 minutes. -
Spice It Up:
Add the slit green chili, red chili powder, mint leaves, and coriander leaves to the pan. Stir everything together, making sure the spices coat the tomatoes and onions well. Season with salt. -
Cook Until Tomatoes Soften:
Continue to cook the mixture for another 10 minutes, allowing the tomatoes to soften and release their juices fully. The mixture should become saucy and well-blended with the spices. -
Add the Cooked Rice:
Once the tomato mixture is fully cooked, add the cooled cooked rice into the pan. Gently mix everything together, ensuring the rice is evenly coated with the spiced tomato mixture. -
Final Cook:
Cook the rice for about 5 minutes on low heat, allowing the flavors to meld together. Stir gently to avoid breaking the rice. -
Serve:
Turn off the heat and serve the Chettinad Takkali Sadam hot. It pairs beautifully with Bundi Raita and crispy Papad for a complete meal.
Serving Suggestions
This flavorful Chettinad Takkali Sadam can be served with:
- Bundi Raita: A refreshing yogurt-based side dish made with tiny fried gram flour balls (bundi), which adds a cooling contrast to the spiced rice.
- Papad: Crispy fried or roasted lentil wafers that offer a crunchy texture alongside the soft and spiced rice.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Carbohydrates | 50g |
| Protein | 5g |
| Fat | 10g |
| Saturated Fat | 4g |
| Fiber | 4g |
| Sodium | 500mg |
| Potassium | 300mg |
Tips for Making the Perfect Chettinad Takkali Sadam
-
Use Fresh Ingredients:
Fresh tomatoes, ginger, and garlic enhance the flavors significantly. Ensure your vegetables are ripe and your herbs are fresh to give the dish its authentic taste. -
Balance the Spices:
Chettinad cuisine is known for its bold and spicy flavors. If you prefer a milder version, you can reduce the amount of red chili powder or skip the green chili. -
Rice Consistency:
For this dish, it’s important that the rice is cooked until fluffy but not mushy. Leftover rice works perfectly as it holds its shape well. -
Ghee for Authenticity:
Ghee adds a distinct richness and depth of flavor. While you can use oil, ghee brings out the authentic Chettinad touch. -
Customize the Herbs:
Mint and coriander leaves bring a fresh note to this dish. You can adjust the quantity of these herbs based on your preference, but they shouldn’t be skipped entirely.
Chettinad Takkali Sadam is a delightful way to experience the unique flavors of Chettinad cuisine, known for its fiery spices and aromatic ingredients. This recipe makes for a perfect one-pot meal that is both comforting and packed with flavor. It’s gluten-free, making it an ideal dish for those with dietary restrictions. Enjoy this meal at lunch or dinner, and savor the taste of southern India!
