Simple Recipe for Traditional Rasam Sadam with Millet for Lunch
Cook the toor dal and tomato in a pressure cooker and transfer the contents to a bowl.
Soak the tamarind in 2 cups of water and once it has become soft, extract the juice and add it to the cooked dal. Add enough water to bring it to the required consistency.
Now add 2 teaspoons of rasam powder and ½ teaspoon of salt and mix well.
Boil this rasam mix keeping the flame in medium.
In a small frying pan, heat 1 teaspoon of ghee and add mustard seeds, jeera, pepper, and garlic and saute until the raw smell settles.
Finally, add curry leaves and asafoetida and saute for a few seconds and add to rasam and put the flame to low.
Once the rasam starts to boil, put off the flame and add the coriander leaves and close the rasam with a lid.(Do not over boil the rasam)
Cook the millet rice either in a vessel or a pressure cooker and keep it aside.
Mash the rice and add rasam and mix well to combine. Add more rasam and add one teaspoon of ghee and serve hot.
Note: Add enough rasam to keep the rasam sadam to semi solid consistency. The rice might become tight once it gets cooled. You can reheat or add hot rasam to it and then serve.
Side dish: Potato curry, Brinjal and Drumstick Curry, Yam Fry, Cheppankizhangu(taro root/ Arbi) curry and Jackfruit Seeds Curry, … Any of these will be a good combination for rasam rice.
