Rasam rice is a comforting South Indian staple dish packed with tangy and spicy flavours. It is perfect for a light summer lunch. Tap to read the recipe.
Ingredients
Half a cup of rice, two tablespoons of (toor dal, moong dal), two tablespoons of oil, a teaspoon of (mustard seeds and cumin seeds), a pinch of hing (asafoetida), 1-2 green chillies, 6-7 curry leaves, 4-5 garlic cloves, one tomato, one onion, a teaspoon of (turmeric powder and coriander powder), a teaspoon of red chilli powder, salt to taste, half a teaspoon of garam masala, and 3-4 tablespoons of tamarind water.
Prepare the base
Take a large pot and add oil or ghee, mustard seeds, curry leaves, cumin seeds, red chillies, crushed garlic and asafoetida. Cook this until it starts to sputter.
Add tomatoes and spices
Add chopped tomatoes and onions with turmeric powder, red pepper powder and salt. Saute it until it is soft and golden brown.
Add tamarind water
Add diluted tamarind water to this and let it come to a boil. Let this simmer for a few minutes until it is saucy.
Add rice and water
Now, add rice water and toor dal to the pot. Let it cook for 5-7 minutes and absorb the rasam. Adjust the spices according to taste.
Add tempering and serve
Add prepared tempering of curry leaves and dry red chillies. Garnish with chopped coriander leaves and lemon juice. Pair this with ghee, pappad and pickle on the side.
Information credits
This recipe is taken from the chef Sanjeev Kapoor's official website, @sanjeevkapoor.com.