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!
Vegan Swap: Skip the ghee and use neutral-flavored coconut oil; it still lends richness without any animal products.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.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!
Ladle into an insulated container to keep it hot and steamy. Store papads separately to maintain their snap.
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!
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.
Coarsely crush garlic, cumin seeds & black pepper
Roughly chop coriander leavesHeat ghee in a pressure cooker, add mustard seeds, red chilli, green chilli, asafoetida & crushed masala
Stir in salt, turmeric, rasam powder, curry leaves, then pour tamarind water
After pressure drops, open, stir in coriander & remaining ghee, then fluff before servingServings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Love our recipes? Follow us for more delicious cooking inspiration, tips, and behindthescenes fun!
I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
