Kondakadalai Sadam (Chickpeas Tomato Rice)

Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Lemon pickle or Pappadam, Coconut chutney, Chips | Type : Lunch

Ingredients

• Boiled basmati rice - 1 cup
• Black chick peas [boiled] - ½ cup
• Tomato - 4
• Onion - 1 [sliced]
• Ginger and garlic paste - 1 tbsp
• Green chilli - 1 [sliced]
• Curry leaves - 1 spring
• Ghee - 1 tbsp
• Cinnamon stick -1 small
• Cloves - 3
• Green Cardamom - 2 nos
• Fennel seeds – 1 tbsp
• Mustard seed - 1 tbsp
• Turmeric powder - ½ tbsp
• Garam masala powder - 1 tbsp
• Red chilli powder - 1 tbsp
• Salt to taste
• Oil - 1 tbsp

Preparation

• Heat oil in a pan; add chopped tomatoes & sauté well. Once raw smell out then cut off heat. Then place it in a mixer grinder to grind fine paste
• Heat oil and ghee in a pan then add mustard seed, cloves, cinnamon, cardamom, fennel seeds, and sauté lightly. Add chopped onion sauté well. Once onion turned light brown add ginger garlic paste and green chilli then sauté well.
• Now add boiled black chickpeas then mix well. Add turmeric powder, chilli powder and salt then mix well.
• Add tomato paste and garam masla powder & mix well.
• Add boiled basmati rice and mix well gently. Then cut off heat and Garnish with mint or coriander leaves on top then serve hot.

Tip

• You can add tomato pickle after seasoning for added taste.