South Indian · serves 2

Rasam + Rice

Peppery, sour, and it fixes a blocked nose and a bad day equally well.

25 min Easy Vegetarian

Ingredients

  • Small lemon-sized tamarind, soaked
  • 3 tomatoes, crushed
  • 1/4 cup cooked toor dal
  • 2 tsp rasam powder
  • 1 tsp black pepper, crushed
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 15 curry leaves
  • 4 garlic cloves, crushed
  • 2 tbsp ghee
  • Rice for 2

Method

  1. Boil tamarind water with tomatoes, rasam powder, crushed pepper and salt for 8 minutes.
  2. Add the cooked dal thinned with 2 cups water. Heat until it just froths at the edges — do NOT let it boil hard.
  3. Tadka: mustard seeds, cumin, curry leaves, crushed garlic in ghee.
  4. Pour over, cover immediately for a minute.
  5. Coriander. Over rice, or in a glass on its own.

Questions people ask about Rasam + Rice

How long does Rasam + Rice take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Rasam + Rice?

Add the cooked dal thinned with 2 cups water. Heat until it just froths at the edges — do NOT let it boil hard.

What can I use instead of tamarind in Rasam + Rice?

Use lemon juice plus a little jaggery, or amchur. None of them are quite as deep, so taste as you go.

Can I make Rasam + Rice ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Rasam + Rice vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Rasam + Rice?

Over rice, or in a glass on its own. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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Read more on the technique

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