Preparation time: 5 min
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

1. 1 cup rice (I have used sona masuri)
2. 1 tomato
3. 1/4 tsp turmeric powder
4. 1 lemon sized tamarind
5. 7 - 8 curry leaves
6. Salt as per your taste
7. 2 tbsp finely chopped coriander leaves
8. 1 tbsp cooking oil

Ingredients for masala powder: (measuring cup used = 240ml)

1. 3 - 5 red chillies (adjust as per taste)
2. 1 tbsp toor dal
3. 2 tsp coriander seeds
4. 1 tsp cumin seeds
5. 1/2 tsp black pepper
6. Pinch of methi seeds
7. 1 tsp cooking oil

Ingredients for tempering:

1. 1/2 tsp mustard seeds
2. 1 red chilli
3. 5 - 6 curry leaves
4. 7 - 8 cloves of garlic crushed
5. Big pinch of asafoetida
6. 1 tbsp cooking oil

Instructions for making rasam rice:

1. In a pan, heat 1 tsp of oil. Add red chillies, toor dal, coriander seeds, cumin seeds, black pepper and methi seeds.
2. Fry until dals turn golden brown under medium flame.
3. Wait until warm and make a fine powder using mixer grinder.
4. In a contianer or cooker, heat a tbsp of oil. Add in chopped tomatoes.
5. Fry until tomatoes turn soft by adding turmeric powder.
6. Add in tamarind.
7. Add in water as required..
8. Add curry leaves and salt as per your taste.
9. Add the masala powder. Give it a quick mix.
10. Add the rinsed rice and bring it to boil.
11. Close the lid and cook by making 1 whistle.
12. In a small skillet prepare tempering using oil, mustard, red chilli, garlic, asafoetida and curry leaves. Add this tempering to the rasam or saaru. Serve it with hot steaming rice.
13. Once the rasam rice is cooked, open the lid, add coriander leaves and the tempering.
14. Adjust the consistency if needed. Serve it hot with ghee.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.