Zainab Khanam
A delicious and easy South Indian dish combining tangy rasam and rice for a wholesome meal.
– Tamarind extract – Tomatoes – Rasam powder – Curry leaves – Garlic – Mustard seeds – Cumin seeds – Ghee – Cooked rice – Salt to taste
In a pot, heat ghee and add mustard and cumin seeds. Sauté garlic, curry leaves, and tomatoes. Add tamarind extract, rasam powder, and water. Simmer for 10 minutes.
Cook rice separately until soft. Drain excess water and keep aside.
Pour hot rasam over the cooked rice. Mix well so the rice absorbs all the tangy flavors.
Serve your Rasam Rice with crunchy papads and tangy pickles for the perfect comfort meal.