Rasam Rice – South Indian Style

Step 1: Prepare Base Masala

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

Step 2: Wash Rice and Dal

Take 1 cup (250 ml) raw rice and 3 tablespoons toor dal in a bowl. Wash them thoroughly a few times with water until the water runs clear, then drain and set aside.

Step 3: Heat Ghee

Heat 3 tablespoons of ghee in a pressure cooker over medium flame.

Step 4: Add Tempering

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

Step 5: Add Spices

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

Step 6: Add Tomatoes

Add 2 finely chopped tomatoes to the cooker and cook, stirring occasionally, until they turn soft and mushy.

Step 7: Add Dry Spices

Add 1 teaspoon salt, 1/4 teaspoon turmeric powder, and 2 teaspoons rasam powder (or sambar powder). Mix well to combine all ingredients and allow the flavors to meld.

Step 8: Add Curry Leaves

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

Step 9: Add Tamarind Water

Pour in 1 cup of tamarind water and mix well with the other ingredients.

Step 10: Add Rice and Dal

Add the washed rice and dal mixture into the cooker. Mix everything gently to ensure it's well combined with the masala.

Step 11: Add Water

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

Step 12: Pressure Cook

Close the pressure cooker with its lid and cook on medium flame for about 6 to 7 whistles. This will ensure the rice and dal are perfectly cooked and mushy.

Step 13: Finish Dish

Once the pressure has released naturally from the cooker, open the lid. Stir the cooked rasam rice gently.

Step 14: Garnish

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

Step 15: Serve

Your perfectly soft, delicious, gooey, and flavorful homestyle Rasam Rice is ready to be enjoyed. Serve it hot, optionally with some potato fry and crispy papad on the side.

• Soaking the rice and dal for about 30 minutes before cooking can result in softer, melt-in-your-mouth rice.

• If rasam powder is unavailable, sambar powder can be used as a substitute.