One Pot Rasam Rice is an easy South Indian comfort meal made with rice, toor dal, tomatoes, tamarind extract, and aromatic spices. Perfect for a busy weeknight meal.
Whenever I am craving South Indian rasam and rice but have barely 20 minutes to cook, this One Pot Rasam Rice is my go-to recipe. It has all the comforting flavors of traditional rasam and rice, but everything comes together in one pot, making it perfect for a quick and satisfying weeknight meal.
I love serving it with a drizzle of hot ghee along with carrot beans poriyal, papad, or pickle on the side.
If you love rasam sadam (rasam rice), you should check out my instant pot bisi bele bath and tomato saaru recipe.
How to Make One Pot Rasam Rice in a Pressure Cooker
Soak the rinsed rice and toor dal together in water for at least 15-20 minutes.
In a pressure cooker or instant pot, heat oil and ghee. Then add mustard seeds, cumin seeds, curry leaves, hing, and black peppercorns. Let them sizzle.
Next, add chopped shallots (or red onions), garlic, and green chili. Sauté until the onions turn soft and translucent.
Next, add the chopped tomatoes along with rasam powder, turmeric, red chili powder, and coriander powder. Sauté for a few minutes until the tomatoes soften and the spices are fragrant.
Then, add the tamarind water (or tamarind paste), soaked dal, and rice. Pour in 3 cups of water and mix well.
Pressure Cook for 4 whistles on a medium-high flame, and turn off the flame. Allow the pressure to release naturally.
Instant Pot Pressure Cooker Instructions: Follow the same steps as the stovetop pot pressure cooker, PRESSURE COOK/MANUAL (High Pressure) setting, and set the cooking time to 8 minutes, followed by natural pressure release.
Add about 1 cup of boiling water, or as needed, to bring the rasam rice to a flowy, pourable consistency. Lastly, garnish with coriander leaves. One-pot rasam sadham is ready to serve.
Serving Suggestions
You can serve rasam rice with potato fry, beetroot poriyal, papad, and pickle. You can also pair it with homemade yogurt.
Tips & Variations
- Rasam powder: You can use either homemade or your favorite store-bought rasam powder.
- Other grains: You can replace basmati rice with millets, quinoa, or wheat rava (bulgur wheat) instead. Adjust the cooking time and water as needed.
- Other Dal options: Toor dal works best for this recipe, but you can also use moong dal for a lighter version.
- Add Vegetables: You can add veggies like carrots, green beans, peas, or spinach for extra nutrition.
More One-pot Rice Recipes
One Pot Rasam Rice (Pressure Cooker)
Ingredients
- ½ cup toor dal
- ¾ cup basmati rice
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 stalk curry leaves
- 1 pinch hing(asafoetida)
- ½ teaspoon crushed pepper
- 2-3 shallots (or ¼ cup onion)
- 2-3 garlic cloves crushed
- 1 green chili optional
- 1 medium tomato finely chopped
- 1-1.5 tablespoons rasam powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- salt to taste
- 2-3 tablespoons tamarind extract
- 4 cups water
- 2 tablespoons coriander leaves
Instructions
- Soak the rinsed rice and toor dal together in water for at least 15-20 minutes.
- In a pressure cooker or instant pot, heat oil and ghee. Then add mustard seeds, cumin seeds, curry leaves, hing, and black peppercorns. Let them sizzle.
- Next, add chopped shallots (or red onions), garlic, and green chili. Sauté until the onions turn soft and translucent.
- Next, add the chopped tomatoes along with rasam powder, turmeric, red chili powder, and coriander powder. Sauté for a few minutes until the tomatoes soften and the spices are fragrant.
- Then, add the tamarind water (or tamarind paste), soaked dal, and rice. Pour in 3 cups of water and mix well.
- Pressure Cook for 4 whistles on a medium-high flame, and turn off the flame. Allow the pressure to release naturally.
- Add about 1 cup of boiling water, or as needed, to bring the rasam rice to a flowy, pourable consistency. Lastly, garnish with coriander leaves. One-pot rasam sadham is ready to serve.
Instant Pot Instructions
- Follow the same steps as the stovetop pot pressure cooker, PRESSURE COOK/MANUAL (High Pressure) setting, and set the cooking time to 8 minutes, followed by natural pressure release.
Notes
- Rasam powder: You can use either homemade or your favorite store-bought rasam powder.
- Other grains: You can replace basmati rice with millets, quinoa, or wheat rava (bulgur wheat) instead. Adjust the cooking time and water as needed.
- Other Dal options: Toor dal works best for this recipe, but you can also use moong dal for a lighter version.
- Add Vegetables: You can add veggies like carrots, green beans, peas, or spinach for extra nutriti
Nutrition
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