ONE POT Rasam SADAM
Pressure Rasam sadham is super easy to make and tastes delicious. With little tips & tricks, we can make flavorful mushy South Indian-style Rasam rice.
Why idli rava?
You can soak regular rice and prepare rasam sadham. To get a mushy texture I used idli rava
SHOULD I SOAK DAL?
Yes always soak 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 rasam sadam
I prefer adding salt after pressure-cooking rice. salt added before might affect dal cooking. Some variety dal might not cook properly.
Should I pulse Dal?
Yes, it helps for easy cooking. Avoid making fine paste as it might burn while cooking
Can I make instant rasam sadam?
Yes, skip Dal and make the instant rasam rice
HOW MUCH WATER SHOULD I ADD
It depends on the idli rava and dal you use.
SHOULD I USE MORTAR & PESTLE FOR RASAM powder?
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 always add hot water
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
5 grams tamarind 1/4 cup hot water 1/2 tablespoon toor dal
crush
1/2 teaspoon pepper 1/4 teaspoon ajwain 1/2tsp cumin seeds
to temper
1/2 tablespoon ghee curry leaves few 1/2 teaspoon mustard seeds 1 teaspoon asafoetida 1/4 teaspoon fenugreek seeds
rasam rice
2 +1/2 cups water 1/4 teaspoon turmeric powder coriander leaves few 1 teaspoon rasam powder
How to make rasam rice with step-by-step pictures
First, wash and soak dal, and tamarind in hot water overnight or few hours
Crush pepper, ginger, cumin seeds, and ajwain
Furthermore, add garlic and crush again
Pulse-soaked Dal/ tamarind water with tomatoes
Add ghee and heat
Furthermore, add mustard seeds and fenugreek seeds; splutter
Add tomato puree, asafoetida, turmeric powder, and rasam powder; mix well and boil
Furthermore, add water and coriander leaves; boil well
add idli rava and; mix well
Cook on low flame till the pressure builds and the indicator comes up
Simmer to lowest flame and cook for a minute
Do natural pressure release Add salt and water; mix well
Finally, drizzle ghee and turn off the stove
