My parents visit India often to see their family and to visit the many temples throughout the country. As we all know travel can be exhausting and when you get home after a long (20+ hrs) flight there are three things you want to do: shower, eat a huge delicious meal and sleep in your own bed.
Ever since I can remember, I have cooked the same meal for my parents homecoming, Thackalli Thokku Sadam with Moore Keera. You understood that, right? That translates to Indian Style Tomato Rice and Indian Style Creamed Spinach. It is the perfect combination of deliciously spicy rice that is cooled off by a creamy spice infused spinach. So, when I parents got back from their pilgrimage to Indian, I had a plate full of comfort waiting for them. I’ve never seen a plate emptied so fast.
Thackalli Thokku is a spicy tomato spread that is made in Southern India and we like our food hot! We spread it over everything and it is one of my favorite dishes. I like to make it super-hot and it leaves even me grasping for air. Don’t worry, I’ve tinkered the recipe to ensure the heat level is acceptable for all. Today, I will share the rice portion of the meal and the next post will include the creamed spinach. People think that Indian food is complicated, this recipe will prove to you that is really isn’t.
2 tablespoons vegetable oil
5 large riped tomatoes, quartered
Pinch of Asafoetida (if you don’t have it, omit)
½ tablespoon chili powder
1 teaspoon garlic powder or 2 teaspoons freshly minced garlic
½ teaspoon salt
3 cups cooked rice
In a large pan, add the oil and let heat to medium.
Add the tomatoes and spices, and let cook until it comes to a bubble.
Lower the heat and let it cook down for 20-30 minutes.
Mix into the rice and serve.
Tip: I like to make the Thackalli Thokku then cook the rice in it to infuse it full with flavor.
Feel free to use the tomato spread on anything and everything. I love to make a veggie sandwich and load it with the spread, it adds a special kick.