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One Pot Rasam Rice | Instant Pot & Stovetop Rasam Sadam

Gayathri Vijayakumar
Indulge in the aromatic delight of One Pot Rasam Rice (Rasam Sadam). A South Indian comfort classic seamlessly blending tradition with modern ease, perfect for Instant Pot or stovetop cooking.
Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 15 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

Crush / Grind Coarsely

  • 8 cloves Garlic
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds

Other Ingredients to Make Rasam Rice

  • 3/4 cup Rice / Millet
  • 3 tbsp Toor Dal
  • 1 Tomato medium size, finely chopped
  • 1 tbsp Rasam Powder
  • Tamarind gooseberry size
  • Coriander Leaves as needed
  • Salt as needed
  • 1/4 tsp Turmeric Powder
  • 4 cups Hot Water
  • 1 tbsp Lemon Juice

For tempering

  • 3 tsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Dried Neem Flower optional
  • Curry Leaves few
  • 5 cloves Garlic
  • Asafoetida a pinch

Instructions
 

  • Wash and soak foxtail millet and dal for 15 mins. Drain the water and keep it aside.
  • Crush or coarsely grind a few garlic, peppercorns, and cumin seeds and keep them ready.
  • Soak tamarind in 3 cups of hot or warm water. Extract the juice and discard the pulp.

To Make this in Instant Pot

  • In an Instant Pot, add 2 tsp ghee. Once hot, add mustard seeds. Once they splutter, add curry leaves, garlic cloves, asafoetida, dried neem flower / vepampoo (optional).
  • Saute for a couple of minute.
  • Add soaked and drained rice, dal, finely chopped tomato, turmeric powder, salt, rasam powder, tamarind extract, coriander leaves, crushed garlic+cumin seeds+peppercorns.
  • Close the Instant Pot with the lid. Select Pressure Cook mode. Ensure the vent is in the SEALING position. Cook for 10 minutes. Once done, manually release the pressure 10 minutes later.
  • Add 1 cup hot water and mix together. Adjust salt if needed.
  • Garnish with more coriander leaves/ cilantro and add some lemon juice. Mix it well.
  • Add another tsp of ghee on top.
  • Serve hot rasam rice with crispy potato fry, crunchy papad or chips.

To make this in stovetop pressure cooker

  • Wash and soak the rice and dal for 15 mins. Drain the water and keep it aside.
  • Add ghee to the pressure cooker pan. Once hot, add mustard seeds. Once they splutter, add curry leaves, garlic cloves, asafoetida, and dried neem flower / vepampoo (optional).
  • Crush or coarsely grind garlic, peppercorns, cumin seeds and keep them ready.
  • Soak tamarind in 3 cups of warm water. Extract the juice and discard the pulp.
  • Add rice, dal, finely chopped tomato, turmeric powder, salt, rasam powder, tamarind extract, coriander leaves, crushed garlic+cumin seeds+peppercorns.
  • Close the lid of the pressure cooker and let it cook for 4 whistles on a medium-high flame. Switch off the flame after four whistles and let the pressure release naturally.
  • Open the cooker and add one more cup of hot water. Mix together. Adjust salt if needed.
  • Garnish with more coriander leaves/ cilantro and add some lemon juice. Mix it all. If needed, add some hot water to adjust consistency.
  • Serve hot rasam rice with a generous dollop of ghee on top. Rasam Sadam is best served with a side of papad and potato fry.

Notes

Rice, Millet, and Quinoa can be used in this recipe. Adjust water according to the type of rice or millet you use. 
Tamarind paste can be used in place of tamarind extract. 
If Rasam Rice hardens after cooling down, adjust the consistency by adding hot water. 
 
Tried this recipe?Let us know how it was!