Fragrant, comforting, and easy to serve as a complete meal, Rasam Rice Recipe | Rasam Sadham - Rasam Chawal is a vegetarian south indian rice made with sona masuri rice, toor dal, and salt in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 3 Servings
  • Category: rice
  • Cuisine: south indian

Ingredients

For pressure cooking:

  • 1 cup sona masuri rice
  • ¼ cup toor dal (soaked 20 mins)
  • 1 tsp salt
  • 1 tsp oil
  • 1 tomato (cubed)
  • 4 cup water

Other ingredients:

  • 1 cup tamarind extract
  • 2 cup water
  • 1 tsp jaggery
  • 3 tbsp rasam powder
  • ½ tsp salt
  • 2 tbsp coriander (chopped)

For tempering

  • 2 tbsp ghee
  • 1 tsp mustard
  • 1 tsp cumin
  • 2 tbsp cashew
  • 2 dried red chilli (broken)
  • pinch hing
  • few curry leaves

Method

  1. Firstly, in a pressure cooker take 1 cup sona masuri rice, ¼ cup toor dal, 1 tsp salt, 1 tsp oil and 1 tomato.
  2. Pour in 4 cup water and pressure cook for 5 whistles.
  3. Once the pressure is released, mix the rice and dal gently.
  4. Pour in 1 cup tamarind extract, 2 cup water and 1 tsp jaggery.
  5. Mix well adjusting the consistency as required.
  6. Boil for 5 minutes, or until the raw flavour from tamarind is gone.
  7. Now in a bowl mix 3 tbsp rasam powder in half cup water.
  8. Prepare a smooth lump lump-free mixture and pour it into the cooker.
  9. Also, add ½ tsp salt and mix well.
  10. Continue to boil for 5 minutes making sure all the flavours are well absorbed.
  11. To prepare the tempering, heat 2 tbsp ghee.
  12. Add 1 tsp mustard, 1 tsp cumin and 2 tbsp cashew.
  13. Fry the cashew till they turn golden brown.
  14. Also add 2 dried red chilli, pinch hing, few curry leaves.
  15. Splutter the tempering and pour rasam sadam.
  16. Add in 2 tbsp coriander and mix well.
  17. Finally, enjoy Rasam Rice Recipe or Rasam Sadam Recipe topped with boondi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.