Rasam Rice Recipe | Rasam Sadham – Rasam Chawal with detailed photo and video recipe. An easy and simple classical South Indian meal prepared with rice and purpose-based rasam curry. It is an extension of the popular sambar rice or Bisi Bele bath, but loaded with rasam-flavoured spices. Most commonly this dish is served as an add-on to other popular flavored rice, but it can also be a best lunch box meal for kids and adults.
Rasam Rice Recipe | Rasam Sadham – Rasam Chawal with step-by-step photo and video recipe. South Indian cuisine is loaded with multiple rice-based and flavored rice recipes. These are a perfect choice for lunch boxes but are not limited to them and can be used for various occasions and celebrations. One such easy and quick-flavored rice recipe is the rasam rice recipe, known for its texture and filling nature.
I am a big fan of lunch box or one-pot meal recipes. In this category, flavored rice recipes take a significant role. These rice recipes come with a package of rice and curry and do not require any additional side dishes. Hence it makes it easy to pack the meal and also less hassle in carrying. Moreover, this recipe of rasam rice is well balanced as it contains, lentils, rice, and spices to make it flavored and exciting to consume. I make this recipe for my husband’s lunch box, particularly when I am low on options. Also, I have used pre-made rasam powder spice mix which makes it super easy to prepare and serve. Do try to do this next time and I am sure you will love it.
Furthermore, some more related and important tips, suggestions, and variants to the rasam rice recipe. Firstly, I have used a combination of Sona Masuri rice and lentil-based rasam curry. This combination makes it ideal for any South Indian flavored rice recipe, but you may also use basmati rice for the same purpose. Secondly, the rasam is best prepared when it has the combination of tamarind for sourness, jaggery for sweetness, salt, and green chili for spice. I would highly recommend to stick to this combination. Lastly, once the rice is rested, it tends to get thicker and lose its flowing consistency. You may have to add water before reheating it.
Finally, I request you to check my other related Rice Recipe Collection with this post of the rasam rice recipe. It mainly includes my other related recipes. In addition, do visit my other related recipe categories like, like Medu Vada, Masala Dosa, Set Dosa, Poha Dosa, Sakkarai Pongal, Rava Pongal, Puliyoggare, Bisi bele bath, Vangi Bath, and Puliyodharai
Video Recipe
Recipe Card for Rasam Rice
Rasam Rice Recipe | Rasam Sadham - Rasam Chawal
Ingredients
For pressure cooking:
- 1 cup sona masuri rice
- ¼ cup toor dal, soaked 20 mins
- 1 tsp salt
- 1 tsp oil
- 1 tomato, cubed
- 4 cup water
Other ingredients:
- 1 cup tamarind extract
- 2 cup water
- 1 tsp jaggery
- 3 tbsp rasam powder
- ½ tsp salt
- 2 tbsp coriander, chopped
For tempering
- 2 tbsp ghee
- 1 tsp mustard
- 1 tsp cumin
- 2 tbsp cashew
- 2 dried red chilli, broken
- pinch hing
- few curry leaves
Instructions
- Firstly, in a pressure cooker take 1 cup sona masuri rice, ¼ cup toor dal, 1 tsp salt, 1 tsp oil and 1 tomato.
- Pour in 4 cup water and pressure cook for 5 whistles.
- Once the pressure is released, mix the rice and dal gently.
- Pour in 1 cup tamarind extract, 2 cup water and 1 tsp jaggery.
- Mix well adjusting the consistency as required.
- Boil for 5 minutes, or until the raw flavour from tamarind is gone.
- Now in a bowl mix 3 tbsp rasam powder in half cup water.
- Prepare a smooth lump lump-free mixture and pour it into the cooker.
- Also, add ½ tsp salt and mix well.
- Continue to boil for 5 minutes making sure all the flavours are well absorbed.
- To prepare the tempering, heat 2 tbsp ghee.
- Add 1 tsp mustard, 1 tsp cumin and 2 tbsp cashew.
- Fry the cashew till they turn golden brown.
- Also add 2 dried red chilli, pinch hing, few curry leaves.
- Splutter the tempering and pour rasam sadam.
- Add in 2 tbsp coriander and mix well.
- Finally, enjoy Rasam Rice Recipe or Rasam Sadam Recipe topped with boondi.
Nutrition
How to make Rasam Rice with step-by-step photos
- Firstly, in a pressure cooker take 1 cup sona masuri rice, ¼ cup toor dal, 1 tsp salt, 1 tsp oil and 1 tomato.
- Pour in 4 cup water and pressure cook for 5 whistles.
- Once the pressure is released, mix the rice and dal gently.
- Pour in 1 cup tamarind extract, 2 cup water and 1 tsp jaggery.
- Mix well adjusting the consistency as required.
- Boil for 5 minutes, or until the raw flavour from tamarind is gone.
- Now in a bowl mix 3 tbsp rasam powder in half cup water.
- Prepare a smooth lump lump-free mixture and pour it into the cooker.
- Also, add ½ tsp salt and mix well.
- Continue to boil for 5 minutes making sure all the flavours are well absorbed.
- To prepare the tempering, heat 2 tbsp ghee.
- Add 1 tsp mustard, 1 tsp cumin and 2 tbsp cashew.
- Fry the cashew till they turn golden brown.
- Also add 2 dried red chilli, pinch hing, few curry leaves.
- Splutter the tempering and pour rasam sadam.
- Add in 2 tbsp coriander and mix well.
- Finally, enjoy Rasam Rice Recipe or Rasam Sadam Recipe topped with boondi.
Notes
- Firstly, adjust the consistency of rasam rice as it thickens once cooled.
- Also, you can use moong dal or masoor dal instead of toor dal for variation.
- You can prepare a fresh homemade rasam powder for fresh flavour.
- Finally, boil the Rasam Sadam or Rasam Rice on medium flame to prevent it from burning from the bottom.