Step-by-Step Instructions

1. 1.Prepare Base Masala

   In a mortar and pestle, add 6 cloves of garlic, 1 teaspoon cumin seeds, and 1 teaspoon black pepper. Crush them coarsely to release their fresh and earthy aroma.

2. 2.Prepare Rice and Dal

   Take 1 cup (250 ml) of raw rice and 3 tablespoons of Toor dal in a bowl. Wash them thoroughly a few times with water and keep them ready.

3. 3.Heat Ghee

   In a pressure cooker, add 3 tablespoons of ghee and let it heat up.

4. 4.Add Tempering Spices

   Once the ghee is hot, add 1 teaspoon mustard seeds and 1 red chili cut into two pieces.

5. 5.Add Aromatics

   Next, add 1 slit green chili, 1/4 teaspoon asafoetida powder, and the freshly crushed garlic, cumin, and pepper masala. Sauté everything on low flame until fragrant.

6. 6.Cook Tomatoes

   Add 2 finely chopped tomatoes and cook until they turn soft and mushy.

7. 7.Add Dry Spices

   Add 1 teaspoon salt, 1/4 teaspoon turmeric powder, and 2 teaspoons rasam powder (or sambar powder). Mix well and let the tomatoes blend with the spices.

8. 8.Add Curry Leaves

   Throw in a few fresh curry leaves and give it a nice mix.

9. 9.Add Tamarind Water

   Pour in 1 cup of tamarind water and mix well.

10. 10.Add Rice and Dal

    Add the washed rice and dal mixture into the cooker. Mix everything gently.

11. 11.Add Water

    Add 6 cups of water (using the same cup that measured the rice). Stir everything once again.

12. 12.Pressure Cook

    Close the pressure cooker and cook on medium flame for about 6 to 7 whistles.

13. 13.Release Pressure and Check

    Once the pressure has released naturally, open the cooker. The rasam rice should be perfectly cooked, soft, and mushy.

14. 14.Garnish

    Finally, add some freshly chopped coriander leaves and about 2 tablespoons of ghee on top. Mix everything gently.

15. 15.Serve

    Serve the perfectly soft, delicious, gooey, and flavorful homemade rasam rice hot with potato fries and crispy papad.