Thakkali Sadam is a great dish to pack away for a trip or for lunch box for work or school. It tastes good even after it’s gone cold and all you need is a good raita or papad to pair it up with. I used to regularly take Thakkali Sadam in my lunchbox to school and all my Malayali friends who don’t eat it that often would love to take a bite or two.
THAKKALI SADAM RECIPE
- Cook the rice. Make sure that its not overcooked or too mushy. I used ponni rice but basmati brings out a nice flavour and unique taste to the dish.
- Heat the oil and temper mustard seeds and urad dal. Add the chana dal, green chillies, peanuts and chopped onions and saute for about 2 to 3 mins.
- Then add the turmeric, hing and the curry leaves. Fry for another minute or two.
- Add the ground powder (masala) and fry for another 3 to 4 minutes.
- Now add the chopped tomatoes and mix well. Keep the fire on low and cook till the raw smell leaves the mixture. This should take about 10 to 12 mins. Add salt. The oil will begin to separate. Make sure that the mixture is a thick paste and not watery (in short, don’t add water).
- Once done, mix in the rice, stir well until blended well and serve hot with raita, pickle and papad.