Rasam Rice (Rasam Sadam)

6 steps. Take it one step at a time.

1. 01

   Wash the rice and toor dal together

   Wash the rice and toor dal together. Pressure cook them with 3 cups of water and turmeric powder until very soft and mushy (about 4-5 whistles). Mash the mixture slightly with a ladle and set aside.

   20 min
2. 02

   Add the chopped tomato, tamarind paste, and 1 cup of water

   In a pot, add the chopped tomato, tamarind paste, and 1 cup of water. Boil until the tomatoes are soft and the raw smell of tamarind is gone.

   8 min
3. 03

   Crush the garlic, black pepper, and cumin seeds together

   Crush the garlic, black pepper, and cumin seeds together to a coarse texture. Add this spice mix to the boiling tomato-tamarind water.

4. 04

   Add the mashed rice and dal mixture

   Add the mashed rice and dal mixture to the pot. Stir well and add salt and water as needed to reach a semi-liquid consistency. Let it come to a gentle simmer (do not boil vigorously).

   5 min
5. 05

   Heat ghee in a small pan

   Heat ghee in a small pan. Add mustard seeds. Once they splutter, add the dry red chilies, curry leaves, and asafetida. Pour this tempering over the rasam rice.

   2 min
6. 06

   Garnish with fresh coriander leaves

   Garnish with fresh coriander leaves and serve hot with a side of potato fry or papad.