Serves 1
Directions
- 1Soak rice and toor dal in water for 30 minutes.
- 2Add pepper, cumin seeds, curry leaves, dried chillies, and garlic to a mortar and pestle.
- 3Grind the ingredients into a coarse paste.
- 4Heat oil in a pressure cooker.
- 5Add mustard seeds, garlic, curry leaves, and dried chillies to the hot oil.
- 6Add the coarse mixture from the mortar and pestle to the cooker.
- 7Add chopped tomatoes to the cooker.
- 8Cook the tomatoes until they are soft and mushy.
- 9Add turmeric powder and rasam powder, then mix well.
- 10Add the soaked rice and dal to the cooker and mix well.
- 11Add water and salt to the mixture, then mix well.
- 12Close the cooker lid and cook for 4 to 5 whistles.
- 13Once cooled down, open the cooker and add chopped coriander leaves, then mix well.
- 14Serve the rasam rice with appalam.
Ingredients
- 0.75 cup Rice
- 0.5 cup Toor dal
- 1 tsp Pepper
- 1 tsp Cumin seeds
- 5 Curry leaves
- 3 Dried Chillies
- 6 Garlic
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 3 Crushed Garlic
- 10 Curry leaves
- 2 Dried Chillies
- 2 Tomatoes
- 3 Tomatoes
- 0.5 tsp Turmeric powder
- 2 tbsp Rasam powder
- Tamarind Juice (lemon size tamarind + 1/4th cup water squeeze and make Juice)
- Salt
- 1 tsp Salt
- 3 tbsp Coriander leaves
- 5 times the rice Water for Rice
Equipment
BowlCutting boardMortar and pestleSpoonPressure cooker
Tips
- You can blend the crushed mixture in a mixer grinder if a mortar and pestle are not available.
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