Rasam rice

An American spin on a classic south Indian staple soup-like rice recipe made with easy to find ingredients (most of which you already have in your spice pantry). This warming and satisfying slightly spicy rice dish, spiked with a rich tomato base is a perfect one-pot meal that can be made in less than 30 minutes that your family will love.

Course Main Course, side

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings people

Calories 410kcal

Author Julie

Cost $4

Equipment

large skillet or pot

Ingredients

2 cups Basmati rice any favorite rice of choice can be substituted and the rice can also be cooked at the same time you prepare the recipe. See direction on rice container for correct proportions.
1 6 oz. can tomato paste
1 tbsp sesame oil
1 tbsp butter
1 tbsp lime zest
½ tsp onion powder
1 tsp mustard seeds
¼ tsp turmeric
¼ tsp cayenne pepper
1 tsp garlic powder
1 tbsp rasam powder
¼ tsp cumin powder
¼ tsp coriander
¼ tsp salt more to taste
¼ tsp black pepper more to taste
2 tbsp almonds optional garnish: sliced and toasted
2 tbsp cilantro optional garnish: fresh chopped

Instructions

If cooking rice fresh, add rice to rice cooker or stove top and follow directions on package as cooking times will vary based on style and brand of rice.
In a large skillet or pot melt sesame oil and butter over medium high heat. Add mustard seeds and continue cooking for about 30 seconds until they begin to pop, reduce heat.
Next, add 2 cups water, stir in onion powder, turmeric,cayenne, garlic, cumin, coriander, salt and pepper mixing well. Bring to boil and reduce to medium.
Spoon in tomato paste, rice and rasam powder and continue stirring over medium heat for 1-2 minutes as sauce thickens. This step will not take too long.
Divide rice mixture between 4 bowls and top with grated lime zest, optional chopped cilantro and toasted nuts and enjoy!

Notes

Rasam is a popular south Indian spice blend flavorful, a bit spicy and warm, but tasty. It is a blend of cumin, coriander, curry leaves, asafetida, fenugreek, and turmeric among others.

For a richer tomato flavor add a 15 oz can of petite diced tomatoes

I have also added sautéed onion to this recipe from time to time.

Add topping such as sliced toasted almonds, pine nuts or fresh herbs like cilantro for an interesting touch.

Serve with freshly baked naan type bread or crisps or warm biscuits.

Another twist is to add 2 cups of cooked or sprouted green or black lentils (they have a rich meaty texture and nutty flavor). Even chickpeas (garbanzo beans) or mung beans will add a rich dimension and super change your dish with protein for a completely balanced dinner. Oh, and don’t forget to eat your veggies. A lovely side of steamed broccoli or roasted asparagus would complete this beautiful meal.

I frequently use day old rice so I can make this recipe in about 15 minutes.

You can also substitute sambar powder instead of rasam powder. Sambar powder is similar to rasam but with the addition of cinnamon and dry coconut.

You could also use coriander seeds and cumin seeds placed in the pan at the same as the mustard seeds are for an aromatic burst of additional flavor.

Traditional rasam rice calls for a number of Indian spices which I substitute for mainstream ingredients. One such spice is “asafetida” which is predominately garlic and onion; therefore I add onion and garlic powder. Fresh basil, lime or lemon zest can substitute for the popular curry leaves used in the traditional version and lastly rasam powder is basically a blend of all the spices found in the recipe, so you could double the spices and omit the rasam powder.

Nutrition