Skip to main content
Rasam Rice Recipe

Time and servings

Nutrition

Per servings.

​
Ingredients

​
For pressure cooking:

  • 1 cup sona masuri rice
  • ¼ cup toor dal (soaked 20 mins)
  • 1 tsp salt
  • 1 tsp oil
  • 1 tomato (cubed)
  • 4 cup water

​
Other ingredients:

  • 1 cup tamarind extract
  • 2 cup water
  • 1 tsp jaggery
  • 3 tbsp rasam powder
  • ½ tsp salt
  • 2 tbsp coriander (chopped)

​
For tempering

  • 2 tbsp ghee
  • 1 tsp mustard
  • 1 tsp cumin
  • 2 tbsp cashew
  • 2 dried red chilli (broken)
  • pinch hing
  • few curry leaves

​
Instructions

  1. Firstly, in a pressure cooker take 1 cup sona masuri rice, ¼ cup toor dal, 1 tsp salt, 1 tsp oil and 1 tomato.
  2. Pour in 4 cup water and pressure cook for 5 whistles.
  3. Once the pressure is released, mix the rice and dal gently.
  4. Pour in 1 cup tamarind extract, 2 cup water and 1 tsp jaggery.
  5. Mix well adjusting the consistency as required.
  6. Boil for 5 minutes, or until the raw flavour from tamarind is gone.
  7. Now in a bowl mix 3 tbsp rasam powder in half cup water.
  8. Prepare a smooth lump lump-free mixture and pour it into the cooker.
  9. Also, add ½ tsp salt and mix well.
  10. Continue to boil for 5 minutes making sure all the flavours are well absorbed.
  11. To prepare the tempering, heat 2 tbsp ghee.
  12. Add 1 tsp mustard, 1 tsp cumin and 2 tbsp cashew.
  13. Fry the cashew till they turn golden brown.
  14. Also add 2 dried red chilli, pinch hing, few curry leaves.
  15. Splutter the tempering and pour rasam sadam.
  16. Add in 2 tbsp coriander and mix well.
  17. Finally, enjoy Rasam Rice Recipe or Rasam Sadam Recipe topped with boondi.

​
Step-by-step

1
Firstly, in a pressure cooker take 1 cup sona masuri rice, ¼ cup toor dal, 1 tsp salt, 1 tsp oil and 1 tomato.
2
Pour in 4 cup water and pressure cook for 5 whistles.
3
Once the pressure is released, mix the rice and dal gently.
4
Pour in 1 cup tamarind extract, 2 cup water and 1 tsp jaggery.
5
Mix well adjusting the consistency as required.
6
Boil for 5 minutes, or until the raw flavour from tamarind is gone.
7
Now in a bowl mix 3 tbsp rasam powder in half cup water.
8
Prepare a smooth lump lump-free mixture and pour it into the cooker.
9
Also, add ½ tsp salt and mix well.
10
Continue to boil for 5 minutes making sure all the flavours are well absorbed.
11
To prepare the tempering, heat 2 tbsp ghee.
12
Add 1 tsp mustard, 1 tsp cumin and 2 tbsp cashew.
13
Fry the cashew till they turn golden brown.
14
Also add 2 dried red chilli, pinch hing, few curry leaves.
15
Splutter the tempering and pour rasam sadam.
16
Add in 2 tbsp coriander and mix well.
17
Finally, enjoy Rasam Rice Recipe or Rasam Sadam Recipe topped with boondi.Rasam Rice Recipe

​
Video

​
Notes

  • Firstly, adjust the consistency of rasam rice as it thickens once cooled.
  • Also, you can use moong dal or masoor dal instead of toor dal for variation.
  • You can prepare a fresh homemade rasam powder for fresh flavour.
  • Finally, boil the Rasam Sadam or Rasam Rice on medium flame to prevent it from burning from the bottom.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rasam-rice-recipe-rasam-sadham-rasam/