One pot Rasam rice is a quick method of serving Rasam and rice using a pressure cooker.
Rasam is a staple South Indian recipe, it boasts of many health benefits and is considered a gut healing food which aids digestion.
Rasam loosely translated means soup in English is made with tomatoes and tamarind extract. Am aromatic spice blend made from cumin seeds, black pepper, dry red chillis, garlic pods and curry leaf is freshly prepared and added to the Rasam.
There are many variations to preparing Rasam and some without using dal or lentils, some with or without garlic but this is simple version I am sharing with you all.
If you don’t have ingredients to make Rasam powder you can also use a store bought Rasam powder like I have used or simple add 1 part cumin powder to 1/4 black pepper powder.
Rasam is often served at the end of a heavy meal and is said to be great food to eat when sick with cold or flu.
A quick recipe to make fresh homemade Rasam powder at home
Blend – 1 tsp cumin seeds, 1/2 tsp black pepper powder, 1 tsp whole Corriander seeds, 1 dry red chilli, hing, curry leaves to a fine powder.
Finally add a pod of garlic with skin and give a pulse in the blender Rasam powder is ready to use.
How to make One pot Rasam Rice
Prep time : 5 mins
Cook time : 30 mins
Rest time : 30 mins
Serves : 4 people
Ingredients to make one pot Rasam rice
- Oil 1 tbsp
- Ghee 2 tsp
- Mustard seeds 3/4 tsp
- Cumin seeds 3/4 tsp
- Curry leaves a few
- Asafoetida 1/4 tsp
- Turmeric powder 1/4 tsp
- Garlic pods 3 no.s (peeled and crushed)
- Tomatoes 3 roughly chopped
- Tamarind extract 1/2 cup or 1 tbsp tamarind paste diluted
- Rasam powder 3 tsp
- Rice 3/4 cup
- Yellow moong dal 1/4 cup
- Water 3 1/4 cup water
- Corriander leaves a little (finely chopped for garnish)
- Salt to taste
How to make One Pot Rasam Rice
- Wash and soak rice and yellow moong dal for 30 mins.
- Heat a pressure cooker on medium flame, add oil, mustard seeds, cumin seeds, asafoetida, curry leaves, garlic pods and sauté for few seconds until aromatic.
- Add chopped tomatoes, cook until softened. Add tamarind extract made from 1 small lemon sized tamarind or 1 tbsp of ready to use tamarind concentrate.
- Add salt, turmeric powder, Rasam powder, measure and add the water and bring it to a simmer.
- Add soaked and drained rice and moong dal and give it a stir. Add salt and pressure cook for 2-3 whistles or until the rice and lentils cooked.
- Gently mash the Rasam rice with a ladle and Drizzle ghee, fresh chopped coriander leaves and serve hot with appalam and poriyal.
Tips and suggestions
I like to soak the raw tamarind in warm water or do a quick microwave until the tamarind is softened. Dilute with 1/2 cup of water to make an extract out of it.
You can replace yellow moong dal with any lentil or your choice. Be sure adjust the pressure cooking time until it’s cooked.