Rasam Sadham is a delicious and comforting South Indian dish that combines the flavors of spicy rasam with boiled rice. It’s a one-pot meal that satisfies both your hunger and your desire for something flavorful
. Although traditionally prepared on a stovetop, this article explores the art of making Rasam Sadham using a pressure cooker. Rasam Sadham is often eaten plain or as part of a traditional South Indian meal.
✍️Benefits of Using a Pressure Cooker for Rasam Sadham-
👉Time and energy efficiency
Using a pressure cooker to make Rasam Sadham can significantly reduce your cooking time. The high pressure in the pan ensures that the rice and lentils cook faster, so you can enjoy this healthy meal in no time. It really saves you time, especially when you’re craving something tasty but don’t want to spend hours in the kitchen.
👉 Nutrient retention
Pressure cooking is known for its ability to preserve the nutritional value of ingredients. Making Rasam Sadham in a pressure cooker retains the vitamins and minerals present in the rice, lentils and spices, ensuring that you not only enjoy a tasty but also a healthy meal.
👉Improved taste and aromas
One of the biggest benefits of using a pressure cooker for Rasam Sadham is the enhanced flavors and aromas it adds to the dish. The high pressure and temperature in the cooker allows the flavors of the spices and ingredients to meld beautifully, resulting in a rich and flavorful Rasam Sadham that will make your taste buds dance with joy.
To make Rasam Sadham you need basic ingredients such as rice, lentils (toor dal), tomatoes, tamarind pulp, rasam powder (for this recipe I used ready-made rasam powder) and a unique spice mix consisting of mustard seeds, cumin seeds, curry leaves, etc.
Before cooking the rice, it is important to wash it and soak it in water for about 30 minutes. This helps achieve perfectly cooked, fluffy rice.
To start, heat ghee/oil in the pressure cooker and add mustard seeds, cumin seeds, curry leaves, dried red chillies, green chillies and asafoetida. Let the herbs sizzle and release their wonderful aromas. Then add the crushed garlic and tomatoes and fry well.
Then add the soaked rice (along with the soaked water) and the lentils to the pressure cooker. Stir everything together and make sure the rice and lentils are well coated with the tempered spices. This step ensures that every grain of rice and every lentil tastes delicious.
Once the rice and lentils are well coated with the spices, it’s time to add water, salt rasam powder and tamarind pulp to the pan. Close the lid and let the pressure cooker work its magic. Cook the Rasam Sadham on medium heat for a few whistles (4 whistles) so that the flavors meld and the rice and lentils are cooked to perfection.
Remember to release the pressure before opening the cooker. Once it is safe to open, stir the Rasam Sadham well and mash the rice well. Now adjust the consistency by adding 1 cup of hot water. Check for salt and other flavors, adjust if necessary. Garnish and serve hot and enjoy the heart-warming flavors of this delicious South Indian dish.
The consistency of Rasam Sadham is crucial for a satisfying bowl of this dish. You want it to be neither too thin nor too thick, but just perfectly balanced. If you find that your Rasam Sadham is on the thicker side, you can simply add some hot water to thin it out. On the other hand, if it is too watery, you can simmer it a little longer to thicken it. Remember, cooking is all about tweaking and adapting, so don’t be afraid to play around and find that good consistency.
If you happen to have leftovers of this delicious dish, fear not! Rasam Sadham can easily be stored in an airtight container in the refrigerator for a few days. When you’re ready to enjoy it again, simply reheat it in a pan on the stove or in the microwave. Just keep in mind that you need to reheat it carefully to preserve the flavors. And remember, the flavors develop and intensify over time, so leftovers may taste even better the next day!
When it comes to serving Rasam Sadham, traditional accompaniments are the way to go. Pair it with papads, crispy potato fries or egg dishes, pickles etc. These additions provide a delicious contrast of textures and flavors that perfectly complement the spicy and aromatic Rasam Sadham.
Apart from being a treat for your taste buds, Rasam Sadham also offers some remarkable health benefits. This dish is known for its digestive properties, thanks to the presence of ingredients such as tamarind, garlic and spices such as cumin and black pepper. These ingredients can help stimulate digestion and provide relief from indigestion or bloating.
Rasam Sadham is not only a flavorful dish but also a nutritional powerhouse. The lentils used in this recipe are an excellent source of plant-based protein, which is essential for muscle repair and growth. Moreover, the combination of ingredients such as tomatoes and herbs ensures that this dish is packed with essential vitamins and minerals, such as vitamin C, vitamin A and iron.
So Rasam Sadham cooked in a pressure cooker is a delicious dish that offers an array of flavors and textures. With a few helpful tips and techniques, you can easily adjust spice levels and consistency to your preferences. Whether you prefer traditional side dishes or are open to creative variations, this dish is a winner. Incorporating the use of a pressure cooker into your Rasam Sadham preparation will not only save you time and energy but also take the flavors to new heights. The convenience and efficiency this kitchen tool provides makes it a valuable asset for any home cook. By following the step-by-step guide, experimenting with variations and embracing the health benefits of Rasam Sadham, you can enjoy a healthy and satisfying meal. Check out this yummy one pot rasam sadham recipe below.
Ingredients
Raw rice -1 cup
Toor dal -1/4 cup
Tamarind extract-1/2 cup
Tomato-2 oz
Garlic -6 -8 nos
Green peppers -1 no
Rasam powder -3 teaspoons
Salt to taste
Mustard seeds -1/2 tsp
Cumin seeds -1 tsp
Red peppers -2 nos
Turmeric powder – 1/2 tsp
Asafoetida-1/4 tsp
Curry leaves – few
Coriander leaves handful
Cane sugar-1 tsp
Ghee-1-2 tablespoons
Recipe video
Method
👉In a pressure cooker, heat 1-2 tablespoons of ghee, add mustard seeds, cumin seeds, curry leaves, crushed green chilies, red chilies and asafoetida and let it crackle.
👉Now add the crushed garlic and tomato and fry for a minute.
👉Then add the soaked raw rice along with water
soaked toor dal, turmeric powder, Rasam powder, required salt and 4 cups of water. Mix well and bring to the boil.
👉Now close the pan and cook for 4 whistles and switch off the flame, let the pressure settle.
👉Open the stove, turn on the gas again and leave it on low heat, add 1 cup of hot water to adjust the consistency and mash the rice well.
👉Simmer for 4-5 minutes, then add jaggery and a teaspoon of ghee and garnish with freshly chopped coriander leaves.
