Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    One pot Rasam rice | pressure cooker Rasam sadam

    May 24, 2023 By Vidya Srinivasan Leave a Comment

    87 shares
    Jump to Recipe Jump to Video Print Recipe

    One pot Rasam rice | pressure cooker Rasam sadam | South Indian one pot Rasam sadam , one pot Rasam rice, pressure cooker Rasam rice, Rasam sadham in a pressure cooker with step-by-step pictures and video recipe. Check out the one-pot Rasam Sadham video. If you like the video pls SUBSCRIBE to my channel

    ONE POT Rasam SADAM

    Pressure Rasam sadham is super easy to make and tastes delicious. With little tips & tricks, we can make flavorful properly cooked South Indian-style Rasam rice.

    SHOULD I SOAK RICE AND DAL?

    Yes always soak rice and dal as it helps for perfect cooking. if you are soaking for a few hours, use hot water. For overnight soaking, you can use cold water.

    https://youtube.com/playlist?list=PL3zYDDQHDMSvye7Wi_anHyMa41-MU0Gu7

    CAN I ADD  SALT WHILE COOKING RICE+ AND DAL?

    I prefer adding salt after pressure cooking rice +dal. salt added before might affect dal cooking.  Some variety dal might not cook properly if we add tamarind in that case add tamarind after cooking dal.

    TAMARIND PASTE?

    I used homemade tamarind paste. I have already cooked tamarind hence it doesn't need much cooking. If you cook tamarind and prepare sambar, boil for extra time.

    HOW MUCH WATER SHOULD I ADD WHILE COOKING RICE DAL?

    It depends on the rice and dal you use. The number of whistles also depends on the rice-dal you use. For mushy Rasam sadham I would recommend 7 whistles

    SHOULD I USE MORTAR & PESTLE FOR RASAM? 

    Yes, it gives the best texture and taste to the rasam. If you don't have it, pulse in the mixie jar. Avoid grinding 

    WHY SHOULD I ADD HOT WATER?

    Cold water might turn lumpy so if you are adding water to alter rice so always add hot water

    HOW TO MAKE INSTANT POT Rasam RICE

    Cook for 20 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Rasam sadham recipe

    CAN I SKIP GHEE

    I generally use ghee for tempering and coconut oil while cooking rice and +dal. You can skip ghee according to your choice

    VARIETY RICE

    curry leaves fresh for months

    Pathiya samayal

    Home remedy-based recipes

    homemade tamarind paste

    Ghee

    rasam recipes

    Ingredients

    Soak

    1/2 cup rice

    2 teaspoon toor dal

    1 teaspoon moong dal

    crush

    1/2 teaspoon pepper

    1/8 teaspoon ajwain

    1 teaspoon cumin seeds

    1/8 teaspoon fenugreek seeds

    to temper

    1/2 tablespoon ghee

    curry leaves few

    1/2 teaspoon mustard seeds

    1 teaspoon asafoetida

    1/4 teaspoon ginger

    rasam rice

    1/4 teaspoon tamarind water

    1 teaspoon peanut oil

    200 grams tomatoes

    3 cups water

    1/4 teaspoon turmeric powder

    coriander leaves few

    pinch of sugar

    How to make rasam rice with step-by-step pictures

    • First, wash and soak rice + dal overnight

    • Crush pepper, ginger, cumin seeds, fenugreek seeds, ajwain

    • Add peanut oil and saute tomatoes till they turn mushy

    • Furthermore, add turmeric powder and rasam powder; mix well

    • add soaked rice+dal, water and tamarind water; mix well and bring to boil

    • Furthermore, add sugar and  coriander leaves; bring to a frothy boil

    • pressure cook for 8 whistles and simmer for 3 minutes

    • add salt, coriander leaves, and water; bring to boil

    • simmer the stove

    • Add ghee to a pan and heat

    • Furthermore, add mustard seeds and splutter

    • Add ginger, crushed ingredients, and roast

    • Finally, add asafoetida and mix well

    • Transfer and cook for a minute

    rasam sadham

    one pot rasam rice
    No ratings yet
    Print Pin Comment

    Ingredients

    Soak

    • 1/2 cup rice
    • 2 teaspoon toor dal
    • 1 teaspoon moong dal

    crush

    • 1/2 teaspoon pepper
    • 1/8 teaspoon ajwain
    • 1 teaspoon cumin seeds
    • 1/8 teaspoon fenugreek seeds

    to temper

    • 1/2 tablespoon ghee
    • curry leaves few
    • 1/2 teaspoon mustard seeds
    • 1 teaspoon asafoetida
    • 1/4 teaspoon ginger

    rasam rice

    • 1/4 teaspoon tamarind water
    • 1 teaspoon peanut oil
    • 200 grams tomatoes
    • 3 cups water
    • 1/4 teaspoon turmeric powder
    • coriander leaves few
    • pinch of sugar

    Instructions

    • First, wash and soak rice + dal overnight
    • Crush pepper, ginger, cumin seeds, fenugreek seeds, ajwain
    • Add peanut oil and saute tomatoes till they turn mushy
    • Furthermore, add turmeric powder and rasam powder; mix well
    • add soaked rice+dal, water and tamarind water; mix well and bring to boil
    • Furthermore, add sugar and  coriander leaves; bring to a frothy boil
    • pressure cook for 8 whistles and simmer for 3 minutes
    • add salt, coriander leaves, and water; bring to boil
    • simmer the stove
    • Add ghee to a pan and heat
    • Furthermore, add mustard seeds and splutter
    • Add ginger, crushed ingredients, and roast
    • Finally, add asafoetida and mix well
    • Transfer and cook for a minute

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    « Pasi paruppu beans poriyal
    Vendakkai Vatha kuzhambu | Puli kuzhambu »

    Categories

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    click on the image to read more

    Hot beverages recipes

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required