Rasam Rice Recipe | One Pot South Indian Meal | Lunch Ideas Under 15 Min

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity with fewer calories.

rasam powder

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blend can be fresher and tailored to taste.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds provide a different but complementary flavor.

Crush 6 cloves of garlic, 1 teaspoon cumin seeds, and 1 teaspoon black pepper in a motor and pestle until coarsely ground.

Wash 1 cup of raw rice and 3 tablespoons of toor dal a few times and keep ready.

In a pressure cooker, heat 3 tablespoons of ghee.

Add 1 teaspoon mustard seeds and 1 red chili cut into two; sauté until fragrant.

Add 1 split green chili, 1/4 teaspoon asafoetida, and the crushed garlic, cumin, and pepper mix; sauté on low flame.

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

Stir in 1 teaspoon salt, 1/4 teaspoon turmeric powder, and 2 teaspoons rasam powder; mix well.

Add a few fresh curry leaves and mix again.

Pour in 1 cup of tamarind water and then add the washed rice and dal mixture.

Add 6 cups of water, using the same cup for measurement; stir gently.

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

Once the pressure has released naturally, open the cooker and add freshly chopped coriander leaves and 2 tablespoons of ghee; mix gently.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary