Rasam Rice – Home Cooking
Summary
- This one-pot Rasam Rice is a creamy, comforting, and flavorful dish, perfect for busy weeknight lunches. It combines rice and dal with a blend of aromatic spices, tomatoes, and tamarind, all cooked in a pressure cooker for convenience.
All Ingredients - For Crushing
- Garlic cloves 4-5
- Cumin seeds 1 tsp
- Black pepper 1 tsp
All Ingredients - Main Ingredients
- Raw rice 1 cup
- Toor dal 1/4 cup
- Ghee 2 tbsp
- Mustard seeds 1 tsp
- Dry red chili 2
- Green chili 1, slit
- Hing (Asafoetida) A pinch
- Tomatoes 2 medium, finely chopped
- Salt To taste
- Turmeric powder 1/2 tsp
- Rasam powder 1 tbsp
- Curry leaves A sprig
- Tamarind water 1/2 cup
- Water 3.5 cups
- Fresh coriander leaves For garnish
Tools You'll Need
- Pressure cooker
- Mortar & pestle
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Spice Paste
In a mortar and pestle, coarsely crush the garlic cloves, cumin seeds, and black pepper until a rough paste is formed.
Step 2: Rinse Rice and Dal
Rinse the raw rice and toor dal thoroughly under running water until the water runs clear. Set aside.
Step 3: Temper Spices
Heat 1 tablespoon of ghee in a pressure cooker. Once hot, add mustard seeds and let them splutter. Then add the dry red chili, slit green chili, and a pinch of hing. for a few seconds.
Step 4: Sauté Crushed Masala and Tomatoes
Add the coarsely crushed garlic, cumin, and black pepper paste to the cooker and gently for about until fragrant. Next, add the finely chopped tomatoes and cook until they turn soft and pulpy, stirring occasionally.
Step 5: Add Dry Spices and Tamarind Water
Sprinkle salt to taste, turmeric powder, and rasam powder into the cooker. Mix well. Add a few curry leaves and pour in the tamarind water. Stir to combine all ingredients.
Step 6: Combine Rice, Dal and Water
Add the rinsed raw rice and toor dal to the mixture in the pressure cooker. Pour in 3.5 cups of water and give it a quick stir to ensure everything is well mixed.
Step 7: Pressure Cook
Close the lid of the pressure cooker and cook for 6 to 7 whistles on medium-high heat. Once done, let the pressure release naturally.
Step 8: Garnish and Serve
Once the pressure has released, open the cooker. Garnish the rasam rice with fresh coriander leaves and a spoonful of ghee. Stir gently. Serve piping hot with papad or potato fry.
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