By Deepali Verma
February 25, 2024
Rasam Sadam is a South Indian dish that combines aromatic rice (Sadam) with Rasam, a tangy and spicy soup made from tamarind, tomatoes, and a blend of traditional spices. This flavourful one-pot meal is known for its comforting and distinctive taste, often enjoyed with accompaniments like papad or yoghurt.
For rasam powder - 3/4 cup coriander seeds 15 dry red chillies 1/4 cup toor dal 1/4 cup chana dal 3 tbsp black pepper 3 tbsp cumin seeds 1/2 tsp hing
For the paste - 2 medium tomatoes 1-1/2 tbsp toor dal 1 tsp cumin seeds 1/2 tsp black pepper 5-6 cloves garlic, with cover 2 dry red chillies
For rasam - 2 tsp oil/ghee 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp asafoetida 1-2 sprig curry leaves 1-1/2 tsp garlic, finely chopped 1-1/2 cup rice, soaked for 15 mins 1 tsp rasam powder 1/4 tsp turmeric powder Salt, to taste 4 cups water 1 tbsp fresh coriander, chopped
Put all of the ingredients for the rasam powder into a hot pan and dry roast them until they release their aromatic scent. Once it has cooled, crush it into a fine powder. Your rasam powder is ready.
Combine the toor dal, tomatoes, black pepper, cumin seeds, garlic, and dried red chilies in a jar with a grinder to create a paste.
In a pressure cooker, heat the oil. Stir in the curry leaves, hing, cumin seeds, mustard seeds, and mustard. Splatter it with the garlic and heat for a few seconds more. Include the tomato paste, turmeric powder, rasam powder, and salt.
Cook the rice and water for 5 to 6 whistles. Mash it a little and top with chopped coriander leaves when it's done. It goes well with papadam.