One Pot Rasam Rice

Serves 1
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Directions

  1. 1Rinse the rice and toor dal a couple of times.
  2. 2Rinse the rice and toor dal a couple of times.
  3. 3Rinse the rice and toor dal a couple of times.
  4. 4Crush the pepper and cumin finely.
  5. 5Crush the pepper and cumin finely.
  6. 6Crush the pepper and cumin finely.
  7. 7Crush the garlic, coriander leaves, and tomatoes coarsely.
  8. 8Crush the garlic, coriander leaves, and tomatoes coarsely.
  9. 9Crush the garlic, coriander leaves, and tomatoes coarsely.
  10. 10Add the crushed ingredients, tamarind extract, water, hing, turmeric powder, and salt to taste to the rice and dal.
  11. 11Add the crushed ingredients, tamarind extract, water, hing, turmeric powder, and salt to taste to the rice and dal.
  12. 12Add the crushed ingredients, tamarind extract, water, hing, turmeric powder, and salt to taste to the rice and dal.
  13. 13Pressure cook the mixture to 4 whistles in low-medium heat.
  14. 14Pressure cook the mixture to 4 whistles in low-medium heat.
  15. 15Pressure cook the mixture to 4 whistles in low-medium heat.
  16. 16Once the pressure is released, add the tempering and coriander leaves.
  17. 17Once the pressure is released, add the tempering and coriander leaves.
  18. 18Once the pressure is released, add the tempering and coriander leaves.
  19. 19Mix well.
  20. 20Mix well.
  21. 21Mix well.
  22. 22For tempering, heat ghee in a separate pan.
  23. 23For tempering, heat ghee in a separate pan.
  24. 24For tempering, heat ghee in a separate pan.
  25. 25Add mustard seeds, fenugreek seeds, dried chillies, and curry leaves to the hot ghee.
  26. 26Add mustard seeds, fenugreek seeds, dried chillies, and curry leaves to the hot ghee.
  27. 27Add mustard seeds, fenugreek seeds, dried chillies, and curry leaves to the hot ghee.

Ingredients

  • 1 cup Rice
  • 1 cup Rice
  • 1 cup Rice
  • 2 tbsp Toor dal
  • 2 tbsp Toor dal
  • 2 tbsp Toor dal
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 tsp Cumin
  • 1 tsp Cumin
  • 1 tsp Cumin
  • 5 cloves Garlic
  • 5 cloves Garlic
  • 5 cloves Garlic
  • Coriander leaves
  • Coriander leaves
  • Coriander leaves
  • 1 Tomatoes big sized
  • 1 Tomatoes big sized
  • 1 Tomatoes big sized
  • 1 cup Tamarind extract (from a lemon sized tamarind soaked in 1 cup water)
  • 1 cup Tamarind extract (from a lemon sized tamarind soaked in 1 cup water)
  • 1 cup Tamarind extract (from a lemon sized tamarind soaked in 1 cup water)
  • 3 cups Water
  • 3 cups Water
  • 3 cups Water
  • 4 cups Water
  • 4 cups Water
  • 4 cups Water
  • 0.5 tsp Hing
  • 0.5 tsp Hing
  • 0.5 tsp Hing
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Turmeric powder
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tsp Oil
  • 1 tsp Oil
  • 1 tsp Oil
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Mustard seeds
  • 1 tsp Mustard seeds
  • 0.25 tsp Fenugreek seeds
  • 0.25 tsp Fenugreek seeds
  • 0.25 tsp Fenugreek seeds
  • 3 nos Dried chillies
  • 3 nos Dried chillies
  • 3 nos Dried chillies
  • Curry leaves
  • Curry leaves
  • Curry leaves

Equipment

Pressure cooker

Tips

  • Enjoy it with Appalam or potato fry.
  • If you want the consistency to be runny add more water accordingly.
One Pot Rasam Rice | Clip Recipe