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    Rasam Sadam | one pot rice

    January 4, 2024 By Vidya Srinivasan Leave a Comment

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    Rasam sadam , One pot Rasam rice,  pressure cooker Rasam sadham , 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 mushy South Indian-style Rasam rice.

    Why idli rava?

    You can soak regular rice and prepare rasam sadham. To get a mushy texture I used idli rava

    SHOULD I SOAK  DAL?

    Yes always soak 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 rasam sadam

    I prefer adding salt after pressure-cooking rice. salt added before might affect dal cooking.  Some variety dal might not cook properly.

    Should I pulse Dal?

    Yes, it helps for easy cooking. Avoid making fine paste as it might burn while cooking

    Can I make instant rasam sadam?

    Yes, skip Dal and make the instant rasam rice

    HOW MUCH WATER SHOULD I ADD

    It depends on the idli rava and dal you use.

    SHOULD I USE MORTAR & PESTLE FOR RASAM powder? 

    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 always add hot water

    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

    5 grams tamarind 

    1/4 cup hot water

    1/2 tablespoon toor dal

    crush

    1/2 teaspoon pepper

    1/4 teaspoon ajwain

    1/2tsp cumin seeds

    to temper

    1/2 tablespoon ghee

    curry leaves few

    1/2 teaspoon mustard seeds

    1 teaspoon asafoetida

    1/4 teaspoon fenugreek seeds

    rasam rice

    2  +1/2 cups  water

    1/4 teaspoon turmeric powder

    coriander leaves few

    1 teaspoon rasam powder

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

    • First, wash and soak dal, and tamarind in hot water overnight or few hours

    • Crush pepper, ginger, cumin seeds, and ajwain

    • Furthermore, add garlic and crush again

    • Pulse-soaked Dal/ tamarind water with tomatoes 

    • Add ghee  and heat

    • Furthermore, add mustard seeds and fenugreek seeds; splutter

    • Add tomato puree, asafoetida, turmeric powder, and rasam powder; mix well and boil

    • Furthermore, add water and coriander leaves; boil well

    • add idli rava  and; mix well

    • Cook on low flame till the pressure builds and the indicator comes up

    • Simmer to lowest flame and cook for a minute

    • Do natural pressure release
    • Add salt and water; mix well

    • Finally, drizzle ghee and turn off the stove

    Rssam sadam

    rasam rice
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    Ingredients

    • Soak
    • 5 grams tamarind
    • 1/4 cup hot water
    • 1/2 tablespoon toor dal
    • crush
    • 1/2 teaspoon pepper
    • 1/4 teaspoon ajwain
    • 1/2 teaspoon cumin seeds
    • to temper
    • 1/2 tablespoon ghee
    • curry leaves few
    • 1/2 teaspoon mustard seeds
    • 1 teaspoon asafoetida
    • 1/4 teaspoon fenugreek seeds
    • rasam rice
    • 2 +1/2 cups water
    • 1/4 teaspoon turmeric powder
    • coriander leaves few
    • 1 teaspoon rasam powder

    Instructions

    • First, wash and soak dal, and tamarind in hot water overnight or few hours
    • Crush pepper, ginger, cumin seeds, and ajwain
    • Furthermore, add garlic and crush again
    • Pulse-soaked Dal/ tamarind water with tomatoes
    • Add ghee  and heat
    • Furthermore, add mustard seeds and fenugreek seeds; splutter
    • Add tomato puree, asafoetida, turmeric powder, and rasam powder; mix well and boil
    • Furthermore, add water and coriander leaves; boil well
    • add idli rava  and; mix well
    • Cook on low flame till pressure builds and the indicator comes up
    • Simmer to lowest flame and cook for a minute
    • Do natural pressure release
    • add salt and water; mix well
    • Finally, drizzle ghee and turn off the stove

    Video

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