Quick, simple and comforting One Pot Rasam Rice recipe with detailed step by step pictures. Pressure Cooker Rasam Sadam recipe is an instant & quick meal that can served as lunch or dinner!
Pressure Cooker Rasam Sadam is a simple and easy one-pot meal made in pressure cooker. Like Sambar Sadam, Rasam Rice is instant and can be made very quickly. I have been making this for over two years now and it comes in very handy during busy weekdays. The spice paste for rasam sadam is freshly ground, there is no other prep work needed. So it is not only quick and easy to make, it is also a flavor bomb. One Pot Rasam Rice is creamy, as we use toor dal along with rice that is cooked to a mush. For something made quick and in a pressure cooker, it is also healthy.
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Key Ingredients
Rice is one of the main ingredients for making rasam rice. We use raw rice, especially sona masoori for best results.
Toor Dal, split yellow lentils add to the creaminess and texture of the pressure cooked rice.
Fresh Rasam Spice Paste is made from Tomatoes, Garlic, Cumin Seeds and Black Pepper.
Rasam Powder, Turmeric Powder are added to flavor the rice
Fresh Cilantro is a must with any rasam, this one-pot rasam rice is no exception.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Pressure Cooker Rasam Sadham
One Pot Rasam Rice is a simple and quick recipe that is beginner-friendly. Below are some of the tips and notes to follow when you make this recipe.
To enable faster cooking of rice, I usually wash and soak it for sometime while the spice paste is prepared. It is not mandatory, but helps for sure.
It is better to always fry the rice and spice paste rasam powder until there is no moisture. This again would help in faster cooking comparatively.
Once the rice and dal are cooked, mash everything gently. If required, add a cup of water to adjust the consistency. The rice tends to tighten on cooling down. Reheat with some water as needed before serving.
Using ghee to temper the rice adds to the taste, do try it for sure.
Substitutions & Variations
This recipe does not use onions, but feel free to use it. Just saute the onions before the spice paste is added.
Rasam rice is supposed to be plain and without vegetables, but any choice of veggies can be added too.
Adding toor dal is optional, but is highly recommended for creamy texture of the rice.
If you don’t have rasam powder, you can also use sambar powder.
The tanginess from the tomatoes is enough for the rice, but if you prefer add 1 teaspoon of tamarind extract to the water.
Serving Suggestions
Pressure cooker Rasam Rice goes well with just about any simple side dish. It should be served piping hot with a dollop of ghee on top. You could serve it with any of the below side dishes like -
- Potato Fry
- Karunai Kizhangu Roast
- Saggubiyyam Vadiyalu
- Seppankizhangu Varuval
- Vazhakkai Roast
- Potato Chips
- Banana Chips
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Pressure Cooker Rasam Sadam Recipe with Step by Step Pictures
First wash and set aside ½ cup raw rice. In a blender add 2 medium tomatoes roughly chopped, 1.5 tablespoon toor dal, 1 teaspoon cumin seeds, ½ teaspoon black peppercorns, 5-6 garlic cloves (with skin), 2 dried red chillies.
Grind into a coarse paste and set aside.
In a pressure cooker heat 2 teaspoon oil and add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds. As they begin to splutter, add ¼ teaspoon asafoetida and a few fresh curry leaves along with 4-5 garlic cloves crushed.
Now add the freshly prepared spice paste. Fry for a couple of minutes.
Next add washed rice.
Add ½ teaspoon rasam powder, ¼ teaspoon turmeric powder along with salt as needed. Fry for a couple of minutes until there is no raw smell from powders.
Add 5 cups water and mix well.
As the water begins to boil, add 2-3 stalks of fresh cilantro roughly chopped.
Pressure cook for 5-6 whistles on medium flame. The rice should be cooked well without any water remaining.
Gently mash the rice and dal. Add 1-1.5 cups of water as needed and adjust the consistency.
Add some fresh coriander leaves roughly torn. Mix well.
Serve hot immediately with any side dish of your choice from chips, fry or roast or fryums.
Recipe Notes
- Check out Homemade Rasam Powder recipe.
- Adjust the amount of rasam powder depending on spice preference. You can also use Sambar Powder if you do not have Rasam Powder.
- The tanginess from the tomatoes is enough for the rice, but if you prefer add 1 teaspoon of tamarind extract to the water.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
One Pot Rasam Rice | Pressure Cooker Rasam Sadam
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Rasam Rice -
- ½ cup Raw Rice Sona Masoori
- 5 cups Water
- 2 teaspoon Oil
- 4-5 Garlic Cloves Crushed
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ½ teaspoon Rasam Powder recipe link in notes
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Asafoetida
- Few Fresh Curry Leaves
- 2-3 Stalks Fresh Coriander Leaves roughly torn
- Salt as needed
Spice Paste –
- 2 Medium Tomatoes
- 5-6 Garlic Cloves with skin
- 1.5 tablespoon Toor Dal
- 1 teaspoon Cumin Seeds
- ½ teaspoon Black Peppercorns
- 2 Dry Red Chillies
Instructions
- First wash and set aside ½ cup raw rice. In a blender add 2 medium tomatoes roughly chopped, 1.5 tablespoon toor dal, 1 teaspoon cumin seeds, ½ teaspoon black peppercorns, 5-6 garlic cloves (with skin), 2 dried red chillies.
- Grind into a coarse paste and set aside.
- In a pressure cooker heat 2 teaspoon oil and add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds. As they begin to splutter, add ¼ teaspoon asafoetida and a few fresh curry leaves along with 4-5 garlic cloves crushed.
- Now add the freshly prepared spice paste. Fry for a couple of minutes.
- Next add washed rice.
- Add ½ teaspoon rasam powder, ¼ teaspoon turmeric powder along with salt as needed. Fry for a couple of minutes until there is no raw smell from powders.
- Add 5 cups water and mix well.
- As the water begins to boil, add 2-3 stalks of fresh cilantro roughly chopped.
- Pressure cook for 5-6 whistles on medium flame. The rice should be cooked well without any water remaining.
- Gently mash the rice and dal. Add 1-1.5 cups of water as needed and adjust the consistency.
- Add some fresh coriander leaves roughly torn. Mix well.
- Serve hot immediately with any side dish of your choice from chips, fry or roast or fryums.
Notes
- Check out Homemade Rasam Powder recipe.
- Adjust the amount of rasam powder depending on spice preference. You can also use Sambar Powder if you do not have Rasam Powder.
- The tanginess from the tomatoes is enough for the rice, but if you prefer add 1 teaspoon of tamarind extract to the water.
Anupama Padmanabhan
This looks great. At what step did you add the dal ?
Ramya
Hi Anupama, dal is added to the blender along with tomatoes & other spices. Makes it much easier to cook. Else, you can add it with rice too.
Sesh
Hi, please confirm that we should add 5 cups of water for half cup of rice.
Ramya
Hello, Yes - if you want rasam rice that is in right consistency (slightly watery and soft). If you don't prefer that, pls reduce the water to 3-4 cups.