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...