Meal Prep · South Indian
Rasam Rice
A comforting and flavorful South Indian one-pot meal, perfect for a quick and wholesome dinner.
Ingredients
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Step-by-step- Wash rice and toor dal together thoroughly under running water until the water runs clear. Soak for 15 minutes if time permits (optional but recommended for quicker cooking).
- In a pressure cooker, combine the washed rice and dal, chopped tomato, chopped onion (if using), tamarind pulp, rasam powder, turmeric powder, salt, and 4 cups of water.
- Close the lid and cook for 3-4 whistles on medium-high heat, or until the rice and dal are well-cooked and mushy. Let the pressure release naturally.
- Once the pressure is released, open the cooker and mash the mixture slightly with the back of a ladle to achieve a uniform, creamy consistency. If the rasam rice is too thick, add more hot water and mix well.
- For tempering, heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, asafoetida, curry leaves, and crushed garlic (if using). Sauté for a few seconds until fragrant.
- Pour the prepared tempering over the cooked rasam rice in the pressure cooker and mix thoroughly.
- Garnish with fresh coriander leaves and serve hot with a dollop of ghee, papad, or any vegetable stir-fry.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 14 g |
| Carbohydrates | 65 g |
| Fat | 9 g |
| Fiber | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled rasam rice in an airtight container. The consistency may thicken upon cooling.
Freezer Up to 1 month
Freeze in individual portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop or in the microwave, adding a splash of water or vegetable broth to restore moisture and consistency. Stir occasionally until heated through.
Chef’s Corner
- Adjust the amount of rasam powder and water to achieve your desired spice level and consistency. For a thinner rasam rice, add more water.
- For an enhanced flavor, use homemade rasam powder. You can also add a pinch of jaggery to balance the tanginess of the tamarind.
- Serving with a spoonful of ghee just before eating elevates the taste and aroma significantly and is highly recommended.
