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Friday, November 18, 2011

Thakkali Pulav (Tomato Pulav)


Many wonder what is the difference between a Tomato pulav and a Tomato rice. If you make a mix separately and mix it with rice we call it that particular rice. Pulav is something that we cook along with rice. Children usually are very finicky when they see something skinny or too much of things to be chewed in the rice. Sometimes even adults don’t want to have tomato skin and seeds in the rice. So this rice is an ideal option for kids.This can be taken as a lunch box item too. This pulav if made in small quantity will hardly take 15 minutes. So bachelors after returning from work can choose this pulav and can have it with potato chips or little curd.i know asking them to make raitha is too much. If you follow the recipe exactly,I am sure you will have a wonderful pulav.My pulav turned out excellent today.
Ingredients
Pulp of Tomato-3 medium sized
Basmati Rice-1 cup
Chili powder-1/2 teaspoon
Big onion-1
Chopped coriander leaves-little
Roasted cashews for decoration
To grind
Ginger-small piece
Garlic-5 pods
Green chili-1
Red chili-1
Fennel seeds-1/2 teaspoon
Clove-2
Cinnamon-1 small piece
Mint leaf –little
To Season
Fennel seeds-1/2 teaspoon
Clove-2
Cinnamon-2 small pieces
Mint leaf –little
Bay leaf-small piece
Curry leaf-little
Ghee-1 table spoon
Cooking oil-1 table spoon
Procedure
Boil the tomatoes closed for 5 minutes in water.Allow it to cool. Peel off its skin.
Allow it to cool.Grind it in the mixie.
Strain it in the strainer so as to remove the skin and any non grinded pieces.
Grind the items to be grinded.
Wash and soak the rice for 8 minutes
Strain it and keep aside.
Keep the small cooker in the stove.
Add the ghee and oil mixed .
season the pulav with the items given for seasoning
Now add the grinded masala and saute for a minute.
Add the onion pieces and saute.
Now add the rice and roast it in medium fire for 3 minutes.
Be careful that the rice don’t get burnt or get stuck to the bottom of the cooker.
Now measure the pulp you have.I got almost ¾ cup pulp.
We have to make it to two cups by adding water.
Add the 2 cup tomato pulp water.
Add ½ teaspoon red chili powder.This is mainly to get color
Add the salt needed too.
Close the cooker.Put the weight when steam comes.
Reduce the flame after 2 minutes
In slow fire cook for 8 more minutes.
Once the pressure goes, open the cooker and mix everything well. This is a must. Many items while cooking will get stuck to the bottom
Mix gently so that you don’t smash the rice.
While serving garnish with roasted cashews and fresh coriander leaves.

21 comments:

Madhu Pravin said...

Wow... Looks yum... Have to try it. Is it possible to cook with seeraga samba rice, ma'am? If so, what are the measurements?

Solai Chidambaram said...

sure Madhu.Same measurement for jeeraga samba rice too.

Pranesh U said...

Very nice, I am true follower of your recipes. All the step by step pictures are very nice and definitively will be useful for future generations. I suggest that you can release your recipes as a separate book or make the entire collection as a pdf file so that we can circulate to lots of people.

Betty said...

Hello Aunty,
I am Betty , long time silent follower of your blog,really your recipes were awesome ,tried most of them and all turned out well.Today i made tomato pulav for dinner it too came out very tasty.
Thanks,
Betty

maxo said...

Nice receipe aachi - as always

Cham said...

I prefer pulav than mixing with rice. The rice is simply tasty!

Gaya3 said...

HI i have been following this site for past few months, and the method that you write, with trivial details helps a lot...

This one looks too good will try

Alagappan said...

Hai Achi,

I tried it today and it was awesome. Thank you very much for your great great efforts. I like your way of writing, giving importance to small small details. That minute details makes the dish PERFECT. Almost I tried 50% of your recipes and i also became a good cook.

Thank you once again for your patience and efforts.

alamelu jhanani said...

Hello aachi , even i hail from chettinad ....having tried many of yr ,i bet your recipes r excellent !!!can u post the recipes for paalkulakkattai ,aadi kummayam and paal paniyaram ....

Solai Chidambaram said...

sure janani.I have brought kummayam flour from my mom.Since I need to tell you the ingredients for the mavu,I have not blogged it.Paal kuzhakkattai is one recipe I always think of writing but some how gets delayed.Thanks for your comments.

maxo said...

Achi as usual - Super

shania said...

Hello,

I tried tomato pulav today. . . its excellent. . im a beginner to cooking . . thanks aunty

Revathi said...

HI Aachi,

I am chettinadu too .. wen I trip over your blog it felt home .thanks for all the wonderful recipes. I Am after some authentic chettinadu vegetarian dishes. I live in UK and I have promised my friends to make some chettinad delicacies.could you please help me with the list ? ThanksReva

RADHIKA said...

Hello aunty, I'm ur new fan n also grt follower of ur recipes.....I'm in Us aunty, for this dish do we wanna put mint leaves for sure.....is s needed necessary to gain taste....becoz I wnt get mint leaves often.....instead of tht wAt can I use.....any other option we have?

Solai Chidambaram said...

mint leaf is not a must Rdhika,try with out that

RADHIKA said...

Thank you aunty........

RADHIKA said...

I tried aunty, it came so well...it taste really good.....thank you so much....

"அம்மு" said...

Hi Aunty, Nice blog. I am a fan of your recipes & a beginner in cook. Whenever i try biryani/pulao it gets burnt or becomes watery. What should be the general proportion rice to water for biryani or pulao

Solai Chidambaram said...

ammu,follow the blog exactly.1:2 is the ratio of water to rice.Keep the flame very low after the pressure starts coming.The rice will never get burnt.The whole problem is because you keep the flame high.

Saro said...

Love your blog. I try out many recipes from this. Please keep writing more! :)

Smesha said...

Tomato Pulav tried with seeraga samba rice yesterday it came out so well
Tq so much for the delicious recipie