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Rasam Sadam / Rasam Rice

Published on October 01, 2024
Kerala Cuisine
rasam-sadam-rasam-rice

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:

  1. Soak big gooseberry sized tamarind in 1/2 cup of water, extract its juice and keep it aside.
  2. 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.
  3. 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.
  4. Once the pressure releases, open the cooker and mix well. Then add 2 cups of boiling water and mix well.
  5. Switch on the flame and add tamarind juice and mix well using ladle.
  6. Adjust the salt and add sugar and mix well. Add remaining coriander leaves and boil well.
  7. Heat ghee and coconut oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
  8. Pour this tempering into the prepared rasam rice and mix well. Serve with pappadam/ appalam/ kondattam etc...

Rasam Sadam / Rasam Rice

By
Shabbu's Tasty Kitchen
TOTAL TIME
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COOK TIME
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PREP TIME
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CUISINE
Kerala
CATEGORY
Pin
rasam-sadam-rasam-rice

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

Instructions

  1. 1
    Soak tamarind in 1/2 cup of water, extract its juice, and keep aside.
  2. 2
    In a pressure cooker, add rice, toor dal, chopped tomatoes, onion, garlic, ginger, shallots, green chillies, crushed pepper, turmeric powder, salt, coriander leaves, and rasam powder. Add 4 cups of water, cook covered at high flame for 1 whistle, and 3 whistles on low flame. Switch off the flame.
  3. 3
    Once the pressure releases, open the cooker and mix well. Add 2 cups of boiling water and mix. Add tamarind juice, adjust salt, add sugar, and mix well. Boil the mixture.
  4. 4
    Heat ghee and coconut oil in a pan. Splutter mustard seeds, then add dry red chillies and curry leaves. Pour this tempering into the rasam rice and mix well.
  5. 5
    Serve with pappadam, appalam, or kondattam.

Description

A comforting and tangy rasam rice dish made with a blend of spices, tomatoes, and tamarind, finished with a flavorful tempering of mustard seeds, curry leaves, and ghee.