ONE POT Rasam SADAM
Pressure Rasam sadham is super easy to make and tastes delicious. With little tips & tricks, we can make flavorful properly cooked South Indian-style Rasam rice.
SHOULD I SOAK RICE AND DAL?
Yes always soak rice and dal as it helps for perfect cooking. if you are soaking for a few hours, use hot water. For overnight soaking, you can use cold water. https://youtube.com/playlist?list=PL3zYDDQHDMSvye7Wi_anHyMa41-MU0Gu7
CAN I ADD SALT WHILE COOKING RICE+ AND DAL?
I prefer adding salt after pressure cooking rice +dal. salt added before might affect dal cooking. Some variety dal might not cook properly if we add tamarind in that case add tamarind after cooking dal.
TAMARIND PASTE?
I used homemade tamarind paste. I have already cooked tamarind hence it doesn’t need much cooking. If you cook tamarind and prepare sambar, boil for extra time.
HOW MUCH WATER SHOULD I ADD WHILE COOKING RICE DAL?
It depends on the rice and dal you use. The number of whistles also depends on the rice-dal you use. For mushy Rasam sadham I would recommend 7 whistles
SHOULD I USE MORTAR & PESTLE FOR RASAM?
Yes, it gives the best texture and taste to the rasam. If you don’t have it, pulse in the mixie jar. Avoid grinding
WHY SHOULD I ADD HOT WATER?
Cold water might turn lumpy so if you are adding water to alter rice so always add hot water
HOW TO MAKE INSTANT POT Rasam RICE
Cook for 20 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Rasam sadham recipe
CAN I SKIP GHEE
I generally use ghee for tempering and coconut oil while cooking rice and +dal. You can skip ghee according to your choice
VARIETY RICE
curry leaves fresh for months
Pathiya samayal
Home remedy-based recipes
homemade tamarind paste
Ghee
rasam recipes
Ingredients
Soak
1/2 cup rice 2 teaspoon toor dal 1 teaspoon moong dal
crush
1/2 teaspoon pepper 1/8 teaspoon ajwain 1 teaspoon cumin seeds 1/8 teaspoon fenugreek seeds
to temper
1/2 tablespoon ghee curry leaves few 1/2 teaspoon mustard seeds 1 teaspoon asafoetida 1/4 teaspoon ginger
rasam rice
1/4 teaspoon tamarind water 1 teaspoon peanut oil 200 grams tomatoes 3 cups water 1/4 teaspoon turmeric powder coriander leaves few pinch of sugar
How to make rasam rice with step-by-step pictures
First, wash and soak rice + dal overnight
Crush pepper, ginger, cumin seeds, fenugreek seeds, ajwain
Add peanut oil and saute tomatoes till they turn mushy
Furthermore, add turmeric powder and rasam powder; mix well
add soaked rice+dal, water and tamarind water; mix well and bring to boil
Furthermore, add sugar and coriander leaves; bring to a frothy boil
pressure cook for 8 whistles and simmer for 3 minutes
add salt, coriander leaves, and water; bring to boil
simmer the stove
Add ghee to a pan and heat
Furthermore, add mustard seeds and splutter
Add ginger, crushed ingredients, and roast
Finally, add asafoetida and mix well
Transfer and cook for a minute
