Rasam Rice is a delightful South Indian comfort food that combines the tangy, spicy flavors of rasam (a thin, spiced soup made with tamarind and aromatic spices) with the simplicity of steamed rice. This is appreciated not only for its taste that soothes the soul but also for its digestive properties. Whether served as a light meal, part of a larger festive spread, or a quick weeknight dinner, Rasam Rice is both nourishing and irresistibly flavorful.
The real charm of rasam rice lies in a very wonderful balance; you have the tang from tamarind, warmth from the spices, and soft fluffy rice. Besides tasting scrumptious, this combination is lots of other goodness packed with antioxidants and spices like cumin, black pepper, and coriander-good for the stomach! Enjoy it with crispy papads and a blob of ghee, and you have something wholesome and delicious altogether.
Ingredients
- Tamarind Pulp: 2 tbsp (soaked in 1/2 cup warm water)
- Tomatoes: 2 medium
- chopped
- Garlic: 2-3 cloves
- crushed
- Turmeric Powder: 1/4 tsp
- Black Pepper
- Powder: 1/2 tsp
- Cumin Powder: 1/2 tsp
- Coriander Powder: 1 tsp
- Asafoetida (Hing): A pinch
- Salt: To taste
- Water: 3 cups
- Oil/Ghee: 1 tbsp
- Mustard Seeds: 1/2 tsp
- Curry Leaves: 8-10
- Dried Red Chilies: 2
- broken
- Fenugreek Seeds: 1/4 tsp (optional)
- Fresh Coriander Leaves: For garnish
- Cooked Rice: 2 cups
Step By Step Guide
Prepare The Rasam
Extract tamarind pulp by squeezing the soaked tamarind in water. Set aside. In a pot, heat a cup of water, add tomatoes, crushed garlic, turmeric, black pepper, cumin, and coriander powders. Bring to a boil. Add the tamarind pulp, remaining water, salt, and asafoetida. Simmer for 10-12 minutes until the raw tamarind smell fades and the flavors meld.
Prepare The Tempering
Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Toss in curry leaves, dried red chilies, and fenugreek seeds. Sauté for a few seconds. Pour this tempering into the simmering rasam and mix well.
Assemble Rasam Rice
Take warm cooked rice in a bowl or plate. Pour hot rasam generously over the rice. Mix gently, ensuring the rice absorbs the rasam flavors.
Serve
Garnish with fresh coriander leaves. Serve with crispy papads, pickles, or a spoonful of ghee for an enhanced experience.
