Rasam Rice

Ever wished you could get a comforting South Indian feast on the table in the time it takes to stream your favorite show?

This Rasam Rice recipe is your secret weapon: a one-pot meal that’s tangy, spicy, and ready in under 15 minutes. It’s perfect for a speedy lunch or an easy weeknight meal. Ready to cozy up with a bowl? Let’s get cooking!

Why You’ll Love This Rasam Rice

• Speed & Simplicity: No juggling pots—everything goes into one cooker.
  
• Flavor Powerhouse: Garlic, black pepper, and tangy tamarind deliver an instant palate wake-up.
  
• Wholesome Balance: Protein-rich toor dal plus rice make a filling, balanced meal.
  

Ingredient Breakdown

• Garlic + Cumin + Black Pepper: Coarse-crushed for a rustic, aromatic masala.
  
• Toor Dal & Rice: Classic base—dal adds creaminess, rice gives body.
  
• Tamarind Water: The “sour” in rasam—bright and digestif-friendly.
  
• Rasam Powder: A ready blend of coriander, cumin, and chilies for instant depth.
  
• Ghee: Enriches the final dish with a glossy finish and comforting aroma.
  

Vegan Swap: Skip the ghee and use neutral-flavored coconut oil; it still lends richness without any animal products.

How It All Comes Together

First, crush your aromatics—garlic cloves, cumin seeds, and black pepper—in a mortar and pestle. This creates a rough-textured spice blend that releases essential oils when sautéed.

Next, heat the ghee right in your pressure cooker. Temper mustard seeds, fresh chilies, and a pinch of hing, then toss in your crushed masala until it sizzles and smells irresistible. Stir in chopped tomatoes, cooking until they collapse into a fragrant base.

Now, layer in the rinsed rice and toor dal, pour in tamarind water plus the six-cup water ratio, then sprinkle in rasam powder, turmeric, and salt. Seal the lid, whistle it off on medium heat—count 6–7 whistles—and let the cooker do its magic.

Once the steam releases, stir in fresh coriander and a final dash of ghee. You’re looking at steaming, tangy, peppery rasam rice that’s both heartwarming and hassle-free.

Pro Tip: For perfectly separated grains, let the cooked rasam rice rest, uncovered, for 5 minutes before serving—this releases excess steam.

What Goes Along

• Papad or Appalam: Crunch factor that’s impossible to resist.
  
• Potato Fry: A simple side of spiced potatoes elevates it to a feast.
  
• Fresh Salad: Cucumber and carrot ribbons add a cooling crunch.
  

How to Serve

Scoop hot rasam rice into bowls, scatter chopped coriander, and serve immediately with your choice of crispy sides. A small dollop of ghee on top never hurts!

Packing for Lunch

Ladle into an insulated container to keep it hot and steamy. Store papads separately to maintain their snap.

Party & Bulk Prep

Double or triple the recipe in a large cooker—just maintain the 1:6 rice-to-water ratio. Prepare tempering fresh in batches to retain that sizzling aroma.

Ready to transform your weekday dinners? Fire up that pressure cooker and get ready to impress—with minimal effort and maximum flavor!

Print Recipe

Budget-Friendly

Rasam Rice

Author: Hema Subramanian Cooking Method: Pressure Cooked, Simmering Cuisine: Indian, South Indian, Tamil Cusine Courses: Dinner, Lunch Recipe Keys: H Healthy L Lunch Box O One-Pot T Tasty V vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 4 Calories: 350

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Fiber N Nut-Free V Vegetarian

Description

A quick and comforting one-pot South Indian meal, this rasam rice is made with rice, dal, tamarind water, and aromatic spices. It's ready in under 15 minutes and perfect for a warm, hearty lunch on busy days. Tangy, spiced, and loaded with flavor, this dish pairs beautifully with papad or a simple potato fry. Whether you're new to cooking or just want something fast and fuss-free, rasam rice is that go-to meal you’ll keep coming back to.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For Crushed Masala

• 6 cloves garlic (peeled)
• 1 tsp cumin seeds
• 1 tsp black peppercorns

To Make Rasam Rice

• 1 cup raw rice
• 3 tbsp toor dal
• 3 tbsp ghee (divide as needed)
• 1 tsp mustard seeds
• 1 red chilli (whole)
• 1 green chilli (slit)
• ¹⁄₄ tsp asafoetida powder
• 2 tomatoes (finely chopped)
• 1 tsp salt
• ¹⁄₄ tsp turmeric powder
• 2 tsp rasam powder
• few curry leaves
• 1 cup tamarind water
• 6 cups water
• handful coriander leaves (chopped)

Instructions

Prep Work

1. Crush spices

   Coarsely crush garlic, cumin seeds & black pepper

   

2. Rinse grains

   Rinse raw rice and toor dal under running water

3. Chop tomatoes

   Finely chop the tomatoes

4. Slit green chili

   Slice open the green chili lengthwise

5. Chop coriander

   Roughly chop coriander leaves
   

Method

1. Temper spices

   Heat ghee in a pressure cooker, add mustard seeds, red chilli, green chilli, asafoetida & crushed masala

2. Sauté tomatoes

   Add chopped tomatoes and sauté until they soften

3. Add powders & tamarind

   Stir in salt, turmeric, rasam powder, curry leaves, then pour tamarind water
   

4. Combine grains & water

   Add rinsed rice & dal, pour in water, stir gently

5. Pressure cook

   Close lid and cook on medium flame for 6–7 whistles

6. Finish & garnish

   After pressure drops, open, stir in coriander & remaining ghee, then fluff before serving
   

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• Pressure Cooker

  

  Aluminium Pressure Cooker, 7.5 Litres Buy Now
• Measuring Cups

  

  Measuring Cups and Spoons with Wood Handle Set Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 8g40%

Sodium 400mg17%

Total Carbohydrate 50g17%

Dietary Fiber 4g16%

Sugars 3g

Protein 8g16%

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Vitamin A 300 IU

Vitamin C 15 mg

Calcium 40 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Rasam Rice, lunch box recipe, south Indian recipe,

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