Rasam sadham
Comforting rice and dal recipe cooked with tamarind, tomatoes and freshly ground spices.
Course:
Main Course
Cuisine:
South Indian
Keyword:
rasam
Servings: 4
Ingredients
Ingredients:
- 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
To temper
- 1 tsp oil / ghee
- 1 tsp mustard seeds
- 2 big pinches asafoetida
- 4 to 5 curry leaves
Instructions
Method:
-
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.
-
Warm up the tamarind (soaked in water) and extract the juice from it.
-
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.
-
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.
Recipe Notes
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.