How To Make Rasam Rice | Healthy Rasam Sadam | Easy South Indian Recipe | One Pot Meal

Learn how to make Rasam Sadam at home with our Chef Ruchi Bharani.

Rasam Sadam Ingredients-
Introduction – 0:00

How To Make Rasam Sadam – 0:29
1/2 tbsp Oil
1 tsp Mustard Seeds
2 Dryy Red Chillies
1/4 tsp Asafoetida
Curry Leaves
4-5 Garlic Cloves (crushed)
2 Tomatoes (finely chopped)
1/4 tsp Turmeric Powder
1 & 1/2 tbsp Rasam Powder
1/2 cup Rice (washed & soaked)
1/4 cup Toor Dal/Split Pigeon Peas (washed & soaked)
2 tbsp Moong Dal / Split Petite Yellow Lentils (washed & soaked)
2 & 1/2 cups Water
Salt
2 tbsp Tamarind Pulp

How To Make Pearl Onion Stir-Fry – 3:20
1 tbsp Oil
1 tbsp Urad Dal / Split White Lentils
1 tsp Mustard Seeds
Curry Leaves
1 cup Pearl Onions (Shallots)
Salt
1/4 tsp Red Chilli Powder
Coriander Leaves
2 tbsp Freshly Grated Coconut
1 tsp Lemon Juice
Coriander Leaves

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Host: Ruchi Bharani
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In South Indian households rasam commonly refers to soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish. Rasam or charu pani (in Odia), chaaru, saaru, saathamudhu, or kabir is a South Indian soup (eaten with other dishes or by itself). Usually, a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, garlic, black pepper, chilli pepper, cumin, tomato, and other spices as seasonings. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially.

How To Make Rasam Rice | Healthy Rasam Sadam | Easy South Indian Recipe | One Pot Meal | Ruchi