Follow these steps for perfect results
Curry leaves
roughly torn
Turmeric powder
Tomatoes
finely chopped
Sambar Powder
Sesame Oil
Salt
to taste
Garlic
finely chopped
Mustard seeds
Cardamom Powder
Rice
Mint Leaves
a small bunch
Ghee
Pearl onions
finely chopped
Prepare all the ingredients for Thakkali Sadam.
Set the electric pressure cooker to saute mode.
Preheat sesame oil in the cooker.
Add mustard seeds and let them crackle.
Add onions, garlic, and curry leaves.
Sauté until onions are tender and golden brown.
Add chopped tomatoes and sauté until they soften and the water evaporates to form a semi-thick paste.
Add sambar powder, turmeric powder, cardamom powder, and salt. Mix well.
Add mint leaves and sauté for a few more minutes.
Add washed rice and 1-1/4 cups of water.
Cancel saute mode and switch to keep warm mode.
Press menu and set the cooking mode to rice mode.
Turn the pressure nozzle to the pressure mode.
Allow the rice to cook until the timer goes off and the cooker switches to keep warm mode.
Release pressure completely before opening.
Add ghee or sesame oil and stir into the rice.
Serve hot with Tomato Onion Cucumber Raita.
Expert advice for the best results
Adjust the amount of sambar powder to your spice preference.
For a richer flavor, use homemade ghee.
Ensure rice is completely cooked before opening the pressure cooker.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve in a bowl garnished with fresh cilantro or mint.
Serve hot with raita or yogurt.
Serve as a complete meal or with a side dish of curry.
Pairs well with the spice and tanginess.
Cooling and refreshing.
Discover the story behind this recipe
Commonly made in South Indian households for lunch and dinner.
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