Rasam Rice
Rasam Rice is a Kerala Indian lunch dish made with toor dal, tamarind pulp, tomatoes, garlic and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 40 min
- Calories (estimate)
- ~450 kcal
- Course
- Lunch
- Cuisine
- Kerala (Indian)
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Ingredients
What goes into Rasam Rice. This recipe lists ingredients without measured quantities — scale them to the number of people you are cooking for and season to taste.
- Toor dal
- Tamarind pulp
- Tomatoes
- Garlic
- Green chilies
- Black pepper
- Cumin seeds
- Mustard seeds
- Curry leaves
- Ghee
- Salt
Method
- 1Cook toor dal until very soft; mash well.
- 2Combine tamarind pulp with chopped tomatoes.
- 3Crush garlic, black pepper, and cumin seeds.
- 4Heat ghee; temper mustard seeds, curry leaves, and green chilies.
- 5Add crushed spices, tamarind-tomato mixture, and water; boil well.
- 6Add mashed dal and salt; simmer gently. Do not over-boil.
- 7Garnish with fresh coriander leaves; serve hot with steamed rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
