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.