Tamil · Lunch, Dinner
Rasam rice
Peppery, garlicky tomato-tamarind broth spooned over soft rice, light and warming.
- Calories
- 365 kcal
- Protein
- 10 g
- Carbs
- 65 g
- Fat
- 7 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: mustard.
Ingredients
- 50 g Basmati rice
- 20 g Toor dal
- ¾ tomato Tomatoes
- 1¼ tsp Tamarind paste
- ¾ tsp Black pepper
- 1 tsp Cumin seeds
- ½ tsp Ground coriander
- 1 clove Garlic
- 2 g Curry leaves
- ¼ tsp Mustard seeds
- ½ tbsp Sunflower oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until soft; set aside.
- Simmer the toor dal in water until very soft, then mash and strain for the thin dal water.
- Add the tomato, tamarind, crushed garlic, pepper, cumin, coriander powder and turmeric to the dal water and simmer 10 minutes.
- Heat the oil, splutter mustard seeds and curry leaves, and stir into the rasam.
- Season with salt, simmer 2 minutes and serve hot over the rice.
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