Ingredients:
1 cup ponni rice / raw rice
1/4 cup toor dal
big gooseberry sized tamarind
3 big tomatoes, chopped
1 onion, chopped
1 tbsp garlic, crushed
1/2-1 tbsp pepper corns, crushed
2 green chillies, chopped
6 shallots, crushed
1/2 tbsp ginger, crushed
1/2 tsp turmeric powder
salt to taste
1/4 cup coriander leaves
1 tbsp rasam powder
1 tsp sugar
1 1/2 tbsp ghee
1 tsp coconut oil
1 tsp mustard seeds
3 dry red chillies
1 sprig curry leaves
Preparation:
- Soak big gooseberry sized tamarind in 1/2 cup of water, extract its juice and keep it aside.
- In a pressure cooker, add ponni rice, toor dal, chopped tomatoes, onion, garlic, ginger, shallots, green chillies, crushed pepper, turmeric powder, salt, few coriander leaves and rasam powder and mix well.
- Then add 4 cups of water and cook covered at high flame for 1 whistle and then cook for 3 whistles at low flame. Switch off the flame.
- Once the pressure releases, open the cooker and mix well. Then add 2 cups of boiling water and mix well.
- Switch on the flame and add tamarind juice and mix well using ladle.
- Adjust the salt and add sugar and mix well. Add remaining coriander leaves and boil well.
- Heat ghee and coconut oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
- Pour this tempering into the prepared rasam rice and mix well. Serve with pappadam/ appalam/ kondattam etc…
