Step-by-Step Instructions

1. 1.Prepare the Base Masala

   Add 6 cloves of garlic, 1 tsp cumin seeds, and 1 tsp black pepper to a mortar and pestle. Crush them coarsely until fragrant.

2. 2.Prepare Rice and Dal

   Take 1 cup (250 ml) raw rice and 3 tbsp toor dal in a bowl. Wash them thoroughly a few times and keep aside.

3. 3.Start Tempering

   Heat 3 tbsp ghee in a pressure cooker. Once the ghee is hot, add 1 tsp mustard seeds and 1 red chilli (cut into two).

4. 4.Add Aromatics and Spices

   Add 1 slit green chilli, 1/4 tsp asafoetida powder, and the crushed garlic, cumin, and pepper masala. Sauté on low flame until fragrant.

5. 5.Cook Tomatoes

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

6. 6.Add Powders

   Add 1 tsp salt, 1/4 tsp turmeric powder, and 2 tsp rasam powder. Mix well and let the tomatoes blend with the spices.

7. 7.Add Curry Leaves and Tamarind Water

   Throw in a few fresh curry leaves and pour in 1 cup of tamarind water. Mix everything gently.

8. 8.Add Rice and Dal

   Add the washed raw rice and toor dal mixture into the cooker. Mix gently to combine with the other ingredients.

9. 9.Add Water and Pressure Cook

   Pour in 6 cups of water (using the same cup for rice measurement). Stir everything once again. Close the cooker and pressure cook on medium flame for about 6-7 whistles.

10. 10.Finish the Dish

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

11. 11.Garnish

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

12. 12.Serve

    Serve the hot and flavorful Rasam Rice with potato fries and crispy papad.