Instant Tomato Rasam Rice Recipe

Instant Tomato Rasam Rice

  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Instant Tomato Rasam Rice is a traditional South Indian special meal.

Instant Tomato Rasam Rice is a flavorful one pot meal. You can prepare this sour and spicy rasam rice easily with tomato, homemade rasam powder, and some spices. It is a very good remedy for cough or sore throat too. In addition, it is simple, easy, and quick to make delicious rasam rice at home. Basically, you can serve it with hot aloo ki sabji or chapati. So try to make this recipe in this monsoon and share your feedback with us in the comment section.

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This recipe was prepared by a lovely Mom: Archana Chakravarthy 

Tips and Suggestions by a Mom Chef:

  • You can store the rasam powder in an airtight container for a week.

For more such exciting recipes like Instant Tomato Rasam Rice, please click on the following links:

  1. Mix Veg Paneer Rice & Roasted Makhana
  2. Cheesy Veg Sandwich
  3. Pineapple Saaru | Instant Pineapple Rasam

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Ingredients

  • Tomato / Tamatar - 1 Chopped
  • Tamarind / Imli - 2 to 3 small pieces
  • Jaggery / Gud - 1 tsp
  • Salt - As per taste
  • Clarified Butter / Ghee - As required
  • Mustard Seeds / Rai - 1/2 tsp
  • Curry Leaves / Curry Patta - A few
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Water - As required
  • Dry Red Chilli / Sukhi Lal Mirch - 4 to 5
  • Cumin Seeds / Jeera - 1 tsp
  • Dry Coriander Seeds / Sabut Dhaniya - 1 tbsp
  • Black Peppercorns / Kali Mirch - 1 tsp
  • Dry Fenugreek Seeds / Dana Methi - 1/2 tsp
  • Boiled Pigeon Peas Water / Ubli Hui Toor Dal Ka Paani - 1 Cup (optional)
  • Cooked Rice / Pake Huye Chawal - 1 Cup
  • Coriander Leaves / Hara Dhaniya - A handful
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Take dry red chilli, cumin seeds, dry coriander seeds, black peppercorns, and dry fenugreek seeds in a pan. Dry roast them for 2 to 3 minutes till the nice aroma begins to rise. Keep stirring continuously.
  2. Once done, turn off the flame. Let it cool down. Then grind it for a few seconds to prepare its rasam powder. Store it in a airtight container for a week.
  3. Take tomato in a grinding jar. Add tamarind, jaggery, 1 & 1/2 tsp of rasam powder, and salt. Grind it for a few seconds to prepare its puree.
  4. Heat 3 tsp of ghee in a pan. Add mustard seeds, curry leaves, turmeric powder, asafoetida, and the prepared puree. Mix well.
  5. Then add a little water and mix well. Boil it for 2 to 3 minutes on medium flame. Keep stirring occasionally.
  6. Now add boiled pigeon peas water and mix well. Add a little water and mix well.
  7. Further, add cooked rice and mix well. Boil it for 2 to 3 minutes on medium flame. Keep stirring occasionally. Then add coriander leaves and a little salt. Mix well.
  8. Once done, turn off the flame and add 1 tsp of ghee. Mix well. Take it out in a serving bowl.
  9. 'Instant Tomato Rasam Rice' is ready to be served.

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