Here’s another south Indian staple that screams”home” for most of us Tamilians. This instant pot rasam sadam rice is my kind of comfort food in a bowl. It is tangy, peppery, fragrant from freshly ground spices and a perfect dish to have on a cold day. Serve it hot with a side of your favorite veggies and you will have some very happy people at home.
You can hardly ever find my refrigerator without some rasam in it. My little one has it with everything, thanks to my mother who got her hooked to it when she visited us. She has to eat it with idlis, dosa, rice. Sometimes I pass off diluted sambar as rasam to her just to get her to eat something else. And of course the mandatory dal, rice and rasam that she has almost everyday for lunch. So the flavours of rasam is something all of us at home love and you can imagine why this instant pot rasam sadam rice is a hit in our place 🙂
It makes a great lunch box recipe. I find this easier to pack this already mixed rice instead of keeping rice and mixing rasam separately. Yes, I am lazy like that. Consider this as the rasam version of bisi bela bath 🙂 All I have to do is pack the left overs in hubby’s lunch box (if we have any left) and refrigerate it. He will heat it up when he eats. See it’s simple 🙂 I only have to make the veggie sides fresh next day.
So what if I am making this rasam sadam rice for my little one at home?
I reduce the pepper and red chillies in the recipe. And if she is suffering from cold, I add a couple more cloves of garlic for some immunity boost and an extra pinch of turmeric as well. Simple home remedies that I have been taught by the elders at home to help fight the cold. Pepper, garlic, turmeric are great spices to add when you have sick kids/ adults at home.
Every time I travel and go days without Indian food, I crave for a bowl of tangy Rasam sadam rice and a side of potato kari. I love to eat this piping hot! It has to be eaten hot, don’t bother eating it if it’s not 🙂 And if you aren’t vegan definitely add a dollop of ghee before serving. It just tastes amazing.
Try this recipe and let me know how it turns out in the comments! If you love it, do share it on social media and tag me #cookingwithpree
Comforting rice and dal recipe cooked with tamarind, tomatoes and freshly ground spices.
- 11/2 cup rice
- 1 tbsp size tamarind soaked in 1/2 cup water
- 3 big tomatoes pureed
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida
- 1 sprig curry leaves
- 2 tbsp chopped coriander leaves
- 1/2 tbsp coriander seeds
- 1/2 tsp peppercorns
- 11/2 tsp cumin seeds
- 2 to 3 red chilly use less if you want it less spicy
- 1 garlic pod
- 11/2 tbsp toor dal
- salt as needed
- 31/2 cups water
- 1 tsp oil / ghee
- 1 tsp mustard seeds
- 2 big pinches asafoetida
- 4 to 5 curry leaves
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Soak the coriander seeds, cumin, toor dal and red chilly for 15 to 20 minutes. Grind these soaked ingredients (coriander seeds, cumin, red chilly, toor dal) along with curry leaves, turmeric, garlic pods, pepper and tomatoes to a smooth puree.
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Warm up the tamarind (soaked in water) and extract the juice from it.
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Add the rice, pureed tomato- spice mixture, tamarind extract, asafoetida, salt, chopped coriander leaves, 31/2 cups water to the Instant pot and cook in manual high pressure for 10 minutes. Natural pressure release. Dilute it with water as needed.
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To temper, heat a small pan and add some oil to it. When it heats up add the ingredients mentioned to temper and let the mustard seeds splutter. Add it to the cooked rasam rice and mix well. Serve hot.
Can add extra pepper as needed and reduce the red chilly if you are sick. Pepper is very good for people suffering from cold/flu.
Can also add a small piece of ginger along with garlic.
Amazing recipe! Loved it. Thank you! 🙂
Thank you! Glad you liked it 🙂
Hi Pree! There are no ingredients for tempering. I want try this after tomorrow please reply ASAP. Thank you so much.
Thanks for pointing it out. I have updated them. Please check now
Hi,
The final dish came out ok. It felt as if the ratio of the tomato purée to rice was off I.e., there was too much rice for the purée. Is the rice measure using a standard baking cup size or a rice cooker cup size?
Hi, The measurement is using the rice cooker cup. How big were your tomatoes? Also did you use tamarind paste or extract your own tamarind juice?
Hi Pree! I tried your rasam sadam recipe and it turned out to be delicious. It was exactly like how you described it – peppery , tangy , fragrant and comforting ! Thanks a lot for sharing 😊!
Thank you so much! So happy that you liked it. This recipe is quite close to my heart as it is something we eat regularly 🙂
Looks delicious! Thank you.
Thank you 😊
Can you cook in Crock pot or Pressure cooker
You can definitely do this in pressure cooker. I used to do it in pressure cooker before I got my IP. In that case you would follow all the instructions as given and pressure cook it for 3 whistles and release pressure naturally.
Yum, this looks delicious. Thanks for sharing!
Thank you 😊