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| Main ingredients | Rasam powder, Split pigeon peas (toovar dal), Ambe Mohor rice, Ghee, Mustard seeds, Asafoetida, Dried red chillies, Curry leaves, Garlic, Tomato puree, Turmeric powder, Tamarind pulp, Fresh coriander leaves, Fried papads |
| Cuisine | South Indian |
| Course | Rice |
| Prep time | 35-40 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 tablespoon rasam powder
- 2-3 tablespoons split pigeon peas (toovar dal), soaked for 30 minutes and drained
- 1½ cups ambe mohor rice, soaked for 30 minutes and drained
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida (hing)
- 2 dried red chillies, broken
- 10-15 curry leaves
- 1 tablespoon chopped garlic
- 1 cup boiled tomato puree
- ½ teaspoon turmeric powder
- Salt to taste
- 1½ tablespoons tamarind pulp
- 2-3 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Fried papads to serve
Method
- Heat ghee in a pressure cooker, add mustard seeds and once they start to splutter, add asafoetida, dried red chillies and curry leaves and mix well.
- Add garlic, mix and sauté till golden brown.
- Add tomato puree, turmeric powder and rasam powder, mix and cook till ghee separates.
- Add rice, split pigeon peas and salt and mix well. Add 4 cups water, mix well and let the mixture come to a boil. Cover with lid and cook on medium heat till the pressure is released 4 times.
- Open the lid once the pressure settles completely and mix well.
- Add 1 cup water, tamarind pulp and coriander leaves, mix well and cook for 2-3 minutes.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with fried papads.
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