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# Rasam Rice Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 197 kcal |
| Carbohydrates | 13 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated fat | 7 g |
| Cholesterol | 26 mg |
| Sodium | 1223 mg |
| Potassium | 217 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Vitamin A | 449 IU |
| Vitamin C | 13 mg |
| Calcium | 53 mg |
| Iron | 2 mg |
## 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
Firstly, in a pressure cooker take 1 cup sona masuri rice, ¼ cup toor dal, 1 tsp salt, 1 tsp oil and 1 tomato.
Pour in 4 cup water and pressure cook for 5 whistles.
Once the pressure is released, mix the rice and dal gently.
Pour in 1 cup tamarind extract, 2 cup water and 1 tsp jaggery.
Mix well adjusting the consistency as required.
Boil for 5 minutes, or until the raw flavour from tamarind is gone.
Now in a bowl mix 3 tbsp rasam powder in half cup water.
Prepare a smooth lump lump-free mixture and pour it into the cooker.
Also, add ½ tsp salt and mix well.
Continue to boil for 5 minutes making sure all the flavours are well absorbed.
To prepare the tempering, heat 2 tbsp ghee.
Add 1 tsp mustard, 1 tsp cumin and 2 tbsp cashew.
Fry the cashew till they turn golden brown.
Also add 2 dried red chilli, pinch hing, few curry leaves.
Splutter the tempering and pour rasam sadam.
Add in 2 tbsp coriander and mix well.
Finally, enjoy **Rasam Rice Recipe** or **Rasam Sadam Recipe** topped with boondi.
## 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/](https://hebbarskitchen.com/rasam-rice-recipe-rasam-sadham-rasam/)
