Rasam Rice

Rasam and rice is a common favourite food among SouthIndians specially during cold weather or when you are down with cold and flu , they say having a bowl of rice with hot peppery Rasam makes you feel better.

I have made this Rasam and rice combination into a single dish ,I call it as “RASAM RICE” , easy onepot recipe.

Lets checkout the recipe below 👇

RECIPE:

Preparation time: 1 hour

Cooking time: 30 mins

Serves: 4

INGREDIENTS:

• Rice: 1cup ( basmati / any white rice)
• Tuvar dal : 1 cup
• Tomatoes: 1 chopped
• Garlic: 5 to 6 cloves
• Coriander seeds: 1/2 tsp
• Cumin seeds: 1tsp
• Black peppercorns: 1tsp
• Black pepper powder: 1tsp
• Curry leaves: few
• Turmeric powder: 1/2tsp
• Asoefitida powder: a pinch
• Tamarind: 1 lemon size
• Rasam powder: 2tsp
• Mustard seeds: 1tsp
• Dry red chillies: 2
• Coriander leaves: few chopped
• Coconut oil: 2tbsp
• Ghee: 1tbsp
• Salt: for taste

PREPARATION:

• Wash and soak rice and dal for an hour. Also soak tamarind in a cup of warm water.
• Crush together garlic, coriander seeds, cumin seeds,curry leaves and black peppercorns.
• Heat a stockpot, add oil. Add the crushed masala, toss well for 2 mins.
• Lower the flame and add asoefitida powder and turmeric powder.
• Add tomatoes and cook till soft and mushy.
• Add tamarind pulp and cook for 2 mins.
• Add rasam powder and mix and add the soaked rice and dal and mix well.
• Now add 4 cups of hot water and salt and black pepper , the water should be a bit more salty.
• Cover and cook for 20 mins on medium flame ,stirring intermittently .
• When the rice and dal is evenly cooked, switch off the flame.
• Heat a pan for tempering, add ghee, add mustard seeds, let it splutter. Add dry red chillies and chopped coriander leaves and mix. Add this to the cooked rasam rice and mix.
• Serve hot with Papad and pickle.