Rasam Rice Recipe
Rasam Rice Recipe : Rasam rice is a South Indian dish which is very simple to prepare but due to its nutritious and unique taste, it has made a special place in the hearts of people. It also has many medicinal properties due to which it is also called super food. Nowadays, Rasam rice has become so popular that even big film stars have started eating it. Apart from this, it is also considered as a staple food in five star hotels and cafes in many big cities. So, if you too are bored of eating the same food every day, then make and eat this delicious and nutritious Rasam rice at home today.
Rasam Rice Recipe primarily uses tamarind, tomato, black pepper, cumin, curry leaves, turmeric, and a few other basic spices. The rasam and rice are cooked separately and then mixed and eaten together. It’s also incredibly delicious, and the Indian tadka (sweetened Indian spices) enhances its flavor manifold.
Rasam rice is full of medicinal properties
Rasam rice is also full of medicinal properties which you can eat not only for taste but also as a natural medicine. Let us know what benefits you get from it –
- Turmeric, garlic and ginger etc. are used in it which are full of antioxidants and help in fighting infections in the body, hence it increases the immunity.
- Eating hot Rasam rice also clears cold, cough and blocked nose.
- Because it is very low in calories, it also works as a weight control and it speeds up your metabolism due to which you can also lose your weight.
- It improves your digestion, tamarind and black pepper are used in it which is a panacea for constipation and acidity.
Ingredients of Rasam Rice Recipe
To make Rasam Rice Recipe, you need these ingredients –
Tamarind, Tomato, Cooked Rice, Pigeon Peas, Garlic, Green Chillies, Cumin Seeds, Black Pepper, Dry Red Chillies, Asafoetida, Oil or Ghee, Curry Leaves, Salt as per taste, Green Coriander, Turmeric Powder, Dry Red Chillies
Rasam Rice Recipe method
Let’s learn the step-by-step recipe for making Rasam Rice –
- First, put tamarind juice and chopped tomatoes in a pot, add turmeric and salt.
- Cook for a while until the tomatoes soften. Coarsely grind black pepper, cumin seeds, and garlic.
- Once the tomatoes soften, add the ground spices and boiled pigeon peas.
- Add water and cook thoroughly.
- To temper, heat some oil or ghee in a pan, add dried red chilies, mustard seeds, asafoetida, curry leaves, and ginger, and pour it over the rasam.
- Your hot rasam is ready. Garnish with coriander.
- Place the hot rice on a plate, pour the rasam over it, and eat it hot.
