Piping Pot Curry · by Meeta Arora★ 5.0 (4)
Tomato Rice (Thakkali Sadam)
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 9%
CARBS 43G79% OF CAL
2G FIBER0G ADDED3G INTRINSIC38G OTHER3G TOTAL SUGAR
FAT 4G17% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pot rice dish infused with tomato, spices, and aromatic whole spices. Tangy and fragrant—ready in 30 minutes in an Instant Pot or on the stovetop.
mainindiangrain bowl🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Basmati Rice
- 1 tablespoon Ghee or Oil (use vegetable oil for vegan )
- 1 cup Onion (chopped )
- 1 Green Chili Pepper (diced, optional)
- 2 teaspoon Ginger garlic paste
- 1/3 cup Mint leaves (chopped )
- 2 Tomato (chopped, about 1 1/2 cup)
- 2 cups Water (or use 1 1/4 cup for instant pot method)
- Cilantro leaves (to garnish)
- 1 Bay leaf (Tej Patta)
- 1/2 inch Cinnamon (Dalchini) (stick )
- 1 Star anaise (optional)
- 3 Green Cardamom (Elaichi)
- 4 Cloves (Laung)
- 1/2 teaspoon Black Mustard Seeds (Rai)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 9%
CARBS 43G79% OF CAL
2G FIBER0G ADDED3G INTRINSIC38G OTHER3G TOTAL SUGAR
FAT 4G17% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 687mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 687MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.