Rasam Rice (Rasam Sadam)

1 cup rice

1/4^th cup tuvar dal

2-3 tomatoes

2 tbsp tamarind pulp

1 tsp methi-hing powder

1 tsp mustard seeds

Urad dal,

Curry leaves

Salt

2 tbsp Oil

2 tbsp pepper

½ tbsp whole corriander (optional)

1 tsp jeera

5-6 cloves garlic

1-2 green chillies

5-6 whole red chillies

Turmeric powder

1 tbsp jaggery

Corriander leaves

Wash rice and dal together and soak for an hour.

In mixie, add pepper, jeera, garlic, corriander(optional), curry leaves, 1-2 green chillies, 1-2 red chillies; coarsely grind and keep aside. 

Heat kadai or Cooker. Add oil; when hot add mustard seeds and let it splutter, add urad dal, saute, add curry leaves, red chillies and chopped tomatoes and saute. Now add the ground masala, tamarind pulp, 6-7 cups water, salt, turmeric powder and let it boil. Now add the rice and dal mix, some coriander leaves, hing powder, jaggery and cook for 3-4 whistles. Once the pressure is released, add 1 tsp ghee (optional), slightly smash the rice. Add some more coriander leaves for garnish and serve.