Step-by-Step Instructions

1. 1.Prepare the Rice

   Wash and cook the rice in a pressure cooker until soft. Let it cool slightly.

2. 2.Heat Oil

   Heat 100 ml of groundnut oil in a large pan or kadai over medium heat.

3. 3.Add Mustard Seeds

   Once the oil is hot, add 1 tsp of mustard seeds and let them splutter.

4. 4.Add Cumin Seeds

   Add 1 tsp of cumin seeds to the pan and let them sizzle.

5. 5.Add Gram Dal

   Add 4 tbsp of gram dal (chana dal) to the pan.

6. 6.Add Groundnuts

   Add 4 tbsp of roasted groundnuts (peanuts) to the pan.

7. 7.Fry Spices and Nuts

   Fry the gram dal and groundnuts on low flame until they turn a light golden color, ensuring they don't burn.

8. 8.Add Onions

   Add 3 chopped big-sized onions to the pan and sauté until they become translucent.

9. 9.Add Dry Red Chilies

   Add 4 dry red chilies to the pan. These provide the main spice for the dish.

10. 10.Add Curry Leaves

    Add a generous amount of curry leaves to the pan and sauté for 1-2 minutes.

11. 11.Add Tomatoes

    Add 5 chopped tomatoes to the pan. Ensure the quantity of tomatoes is slightly more than onions for a richer flavor.

12. 12.Add Turmeric Powder

    Sprinkle 1/2 tsp of turmeric powder over the tomatoes and other ingredients.

13. 13.Add Salt

    Add salt to taste, considering both the masala and the rice.

14. 14.Cook Tomato Masala

    Cook the tomato masala on low flame, stirring occasionally, until the tomatoes are soft, mashed, and all the water has evaporated, forming a thick paste.

15. 15.Combine with Rice

    Add the cooked rice to the tomato masala in the pan. Gently break up any clumps of rice.

16. 16.Mix Thoroughly

    Increase the flame slightly and mix the rice thoroughly with the masala, ensuring all the rice grains are coated evenly. Continue mixing for about 1 minute.

17. 17.Garnish with Coriander

    Turn off the heat and garnish with a handful of fresh coriander leaves.

18. 18.Serve Hot

    Mix the coriander leaves into the rice and serve the delicious Thakkali Satham hot. It can be enjoyed as is or with a simple pickle or appalam.