Rasam Sadam

Instructions

1. 1

   Cook Rice and Dal

   • Wash the Sona Masuri rice and Toor Dal thoroughly under running water.
   • In a pressure cooker, combine the washed rice, dal, and 3 cups of water. Add a pinch of turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or until the rice and dal are very soft and mushy. Allow the pressure to release naturally.
   • Once opened, mash the cooked rice and dal mixture gently with the back of a ladle. Set aside.
2. 2

   Prepare the Rasam Base

   • While the rice is cooking, soak the tamarind in 1 cup of warm water for 15 minutes.
   • Squeeze the tamarind well to extract all the pulp into the water. Strain this liquid into a deep pot, discarding the solids.
   • To the pot with tamarind water, add the chopped tomatoes, rasam powder, remaining turmeric powder, hing, and salt.
   • Add 3 more cups of water. Bring the mixture to a rolling boil, then reduce the heat and simmer for 10-12 minutes until the raw smell of tamarind disappears.
3. 3

   Combine Rice and Rasam

   • Gently add the cooked and mashed rice-dal mixture to the simmering rasam. Stir continuously to ensure there are no lumps.
   • Add the jaggery (if using) and mix well. Let the Rasam Sadam simmer on low heat for 5-7 minutes, allowing the rice to absorb the flavors of the rasam. The consistency should be soupy but not watery.
4. 4

   Prepare the Tempering (Tadka)

   • In a small pan (tadka pan), heat the ghee over medium heat.
   • Once the ghee is hot, add the mustard seeds. When they begin to splutter, add the cumin seeds.
   • After a few seconds, add the broken dry red chillies, crushed garlic cloves, and curry leaves. Sauté for about 30-45 seconds until the garlic is fragrant and the leaves are crisp. Be careful not to burn the spices.
5. 5

   Finalize and Serve

   • Pour the hot tempering over the simmering Rasam Sadam and stir well to combine.
   • Turn off the heat, garnish with finely chopped coriander leaves.
   • Let the Rasam Sadam rest for at least 10 minutes before serving. This allows the flavors to meld beautifully.
   • Serve hot with a side of papad (appalam) or potato fry.