This quick and easy Rasam Rice is literally a hug in a bowl. Go beyond your classic Dal Rice and try this Rasam Sadam, brimming with South Indian flavors- it's going to be your next favorite comfort food for sure.
All you'll need is a few pantry staples, a scratch-made Rasam Podi and your trusty pressure cooker to put the dish together.
Curries are my absolute favorite on days when I really want to enjoy a filling and tasty meal. When I'm craving something meaty, I turn to my Bhuna Gosht and when I want to have something simple, I whip up my chickpea Tikka Masala or my Aloo Methi.
And then, there are some days, when I just don't feel like spending time in the kitchen, and just want something effortless and quick. This Rasam Sadam recipe is just that, and more!
Quick Look: Rasam Rice
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: 30 minutes.
- 👪 Servings: 4.
- 📋 Main ingredients: Rice, tamarind, tomatoes, rasam powder, garlic, curry leaves.
- ♨️ Cooking method: Cook the rasam → mix with rice → garnish and serve.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Enjoy with fried masala papad, potato fry, turmeric pickle, poriyal, or a dollop of ghee for a comforting South Indian meal.
Jump to:
What's So Great About the Recipe?
- You'll need just under 20 minutes from start to finish and a handful of pantry staples to make it.
- It is the perfect comforting meal to turn to after a long day at work, when you're looking for something filling and wholesome.
- Everything comes together in the pressure cooker, and you'll just need to top it off with a simple tempering (like I did with my Gujarati Kadhi)
Recipe Ingredients
Rice: Any short grain rice works wonderfully. Don't use Basmati rice or Jasmine rice here.
Pigeon peas: Split pigeon peas aka Toor Dal is the classic lentil used for this recipe. Make sure you soak it for 20-30 minutes before you use it.
Tomatoes: Ripe and juicy tomatoes work best. You can use canned tomatoes too, if that's what you have at hand.
Chilies: For the heat. I used fresh green chilies and some dried red chilies for that extra bit of spiciness.
Garlic: For that savory, umami flavor.
Tamarind pulp: Another classic addition! This lends the Rasam a delightful tanginess.
Spices: I used some cumin seeds, mustard seeds and asafoetida for the tempering, turmeric for the color and my homemade Instant Rasam powder.
Herbs: Curry leaves for the tempering and chopped cilantro to garnish.
Oil: Any neutral flavored cooking oil can do.
See recipe card for quantities.
Substitutions & Variations
- If you don't have tamarind pulp, use some freshly squeezed lemon juice or lime juice to bring some tanginess to the dish.
- For that classic Indian flavor, swap the oil in the recipe for ghee, which lends a beautiful smoky aroma to the tempering! That's exactly what I did when I made my cumin rice.
How to Make Rasam Rice
Step 1: In your pressure cooker, combine the soaked dal, rice, chopped tomatoes, garlic, green chilies, turmeric, tamarind pulp and Rasam powder.
Step 2: Cook for about 10 minutes on medium heat until the rice absorbs all the water and turns soft.
Step 3: Mix and slightly mash everything with a spoon.
Step 4: Heat oil in a pan and add the cumin and mustard seeds. Once they splutter, add the curry leaves, asafoetida, green chilies and dry red chillies.
Step 5: Pour this over the rice and top with lots of chopped cilantro. Serve hot.
💭Top Tip
To make this a one pot meal, start by making the tempering in the pressure cooker and then adding all the ingredients.
Tips & Tricks to Nail the Recipe
- The key to getting the tempering right is to ensure that the seeds splutter. Once they do, you can pour it over the Rasam Rice.
- I love the tangy, spicy flavors of this recipe, but if you want to bring a bit of sweetness as well, add some jaggery into the mix.
- If you don't have split pigeon peas, you can use yellow moong dal (split mung beans) instead.
- If you don't have fresh garlic, or just want a bit of a different flavor, consider using some ginger garlic paste instead.
- Finish up with a sprinkle of homemade garam masala powder towards the end, right before serving.
How to Serve Rasam Rice
Enjoy a bowl of this steaming hot Rasam rice on its own or pair it with a simple salad like Laccha onions or Kachumber salad or even a nice green chili pickle.
I personally love teaming it up with a simple potato curry or my favorite Air Fryer Bhindi Masala or Indian roasted cauliflower and some Masala Chaas on the side- it's such a hearty and wholesome meal.
Troubleshooting & FAQs
You absolutely can! Just remember that it might take longer for the rice and the dal to be cooked through.
Store the leftover Rasam Rice for up to 2 days in the refrigerator.
You can reheat it in a pan over medium heat or in the microwave. You'll also need to add a bit of water to remove any clumps and adjust the consistency of the dish.
More Indian Recipes
Looking for other recipes like this? Try these:
If you tried this Rasam rice or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Rasam Rice (Rasam Sadam)
Ingredients
- 1 cup rice
- ¾ cup pigeon peas
- 1 tomato
- 2-3 garlic
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon curry leaves
- 1 tablespoon Rasam powder
- 2-3 green chilies
- 1-2 dried red chilies
- 1 tablespoon tamarind pulp
- ½ teaspoon turmeric
- ¼ teaspoon asafoetida
- 1 tablespoon cilantro
- ½ tablespoon oil
Instructions
- In your pressure cooker, combine the soaked dal, rice, chopped tomatoes, garlic, green chilies, turmeric, tamarind pulp and Rasam powder.
- Cook for about 10 minutes on medium heat until the rice absorbs all the water and turns soft.
- Mix and slightly mash everything with a spoon.
- Heat oil in a pan and add the cumin and mustard seeds. Once they splutter, add the curry leaves, asafoetida, green chilies and dry red chillies.
- Pour this over the rice and top with lots of chopped cilantro. Serve hot.
Notes
- The key to getting the tempering right is to ensure that the seeds splutter. Once they do, you can pour it over the Rasam Rice.
- I love the tangy, spicy flavors of this recipe, but if you want to bring a bit of sweetness as well, add some jaggery into the mix.
- If you don't have split pigeon peas, you can use yellow moong dal (split mung beans) instead.
- To make this a one pot meal, start by making the tempering in the pressure cooker and then adding all the ingredients.
