Rasam Rice | Kollu Rasam Sadam | Horsegram Rasam Rice |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 kollu 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 a few tips & tricks, we can make flavorful, properly cooked South Indian-style kollu Rasam rice.

SHOULD I SOAK RICE?

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

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CAN I ADD  SALT WHILE COOKING kollu rasam sadham?

I prefer adding salt after pressure cooking rice. Salt added before might affect cooking.  

TAMARIND quantity?

It depends on the tomatoes’ sourness; adjust accordingly

HOW MUCH WATER SHOULD I ADD WHILE COOKING RICE DAL?

It depends on the rice you use. The number of whistles also depends on the rice you use. For mushy Rasam sadham, I would recommend 4 whistles and mash well after the rice is cooked

SHOULD I USE A MORTAR & PESTLE FOR RASAM? 

For proper kollu grinding i prefer grinding in a mixie jar. 

WATER after pressure cooking kollu rasam sadam

It depends on the the preferered rice texture, also the way you mash the rice. Cold water might turn lumpy, so if you are adding water to alter rice, 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 the same for the Instant Pot Rasam sadham recipe

CAN I SKIP GHEE

I generally use ghee while cooking rice. 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

to grind

1 tbsp kollu

1/2 tbsp coriander seeds

red chilli

curry leaves

1/2 tsp pepper

1/8 tsp ajwain

1 tsp cumin seeds

1/4 tsp fenugreek seeds

2 garlic

to temper

1  tbsp ghee

Curry leaves few

1/2 tsp mustard seeds

asafoetida

rasam rice

1/4 cup thin tamarind water

3/4 cup tomatoes

water

1/4 tsp turmeric powder

coriander leaves few

salt

1 green chilli

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

• First, wash and soak rice for 20 minutes

• roast horsegram till they change color

• Add coriander seeds, pepper, cumin seeds, carom seeds, red chilli; roast well

• Add curry leaves; cool and grind rasam powder

• Furthermore, add garlic and ground again

• Add ghee and heat

• furthermore add mustard seeds; splutter

• Add curry leaves, green chilli, and saute tomatoes till they turn mushy

• Furthermore, add turmeric powder, asafoetida, and soaked rice; quick mix

• Add water and bring to a boil

• Furthermore, add ground kollu rasam powder and  coriander leaves; quick mix

• Pressure cook for 4 whistles

• add salt, tamarind water, and water; bring to a rolling boil