Step-by-Step Instructions

1. 1.Heat Oil and Add Mustard Seeds

   Pour 100 ml of groundnut oil into a kadai (wok) and heat it. Once hot, add 1 teaspoon of mustard seeds. Let them splutter.

2. 2.Add Cumin Seeds, Gram Dal, and Groundnuts

   Once mustard seeds splutter, add 1 teaspoon of cumin seeds, 4 tablespoons of gram dal, and 4 tablespoons of groundnuts. Stir and fry until the groundnuts and dal change color slightly.

3. 3.Add Onions, Dry Red Chilies, and Curry Leaves

   Add 3 chopped big size onions to the kadai and sauté until they are half-cooked. Then add 4 dry red chilies and curry leaves. Continue to sauté.

4. 4.Add Tomatoes, Turmeric Powder, and Salt

   Add 5 chopped tomatoes to the sautéed mixture. Add 1/2 teaspoon of turmeric powder and salt to taste. Mix well and cook on a slow flame until the tomatoes are completely mashed and the mixture forms a thick gravy, and the oil separates.

5. 5.Prepare Boiled Rice

   While the tomato mixture is cooking, prepare the boiled rice. If using leftover rice, break up any clumps. If cooking fresh, ensure it's cooked and cooled slightly.

6. 6.Combine Rice with Tomato Mixture

   Add the boiled rice to the cooked tomato mixture in the kadai. Mix thoroughly, ensuring the tomato masala is evenly distributed throughout the rice. Increase the flame slightly for a minute to heat the rice through.

7. 7.Garnish and Serve

   Garnish with a handful of fresh coriander leaves. Mix once more. Turn off the heat. Serve the hot Thakkali Satham on a banana leaf or plate.