Rasam Sadham In Pressure Cooker 

Rasam Sadham is a delicious and comforting South Indian dish that combines the flavors of tangy rasam with cooked rice. It is a one-pot meal that satisfies both your hunger and cravings for something flavorful

. While traditionally prepared on stovetops, this article explores the art of making Rasam Sadham using a pressure cooker. Rasam Sadham is often enjoyed on its own or as a 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 inside the cooker helps the rice and lentils cook faster, allowing you to enjoy this wholesome meal in no time. It's a real time-saver, especially when you're craving something delicious but don't want to spend hours in the kitchen.

👉 Retention of Nutrients

Pressure cooking is known for its ability to retain the nutritional value of ingredients. When making Rasam Sadham in a pressure cooker, the vitamins and minerals present in the rice, lentils, and spices are retained, ensuring that you not only enjoy a tasty meal but also a healthy one.

👉Enhanced Flavor and Aromas

One of the biggest advantages of using a pressure cooker for Rasam Sadham is the enhanced flavors and aromas it brings to the dish. The high pressure and temperature inside the cooker allow the flavors of the spices and ingredients to meld together beautifully, resulting in a rich and flavorful Rasam Sadham that will make your taste buds dance with joy.

To make Rasam Sadham, you will need basic pantry staples like rice, lentils (toor dal), tomatoes, tamarind pulp, rasam powder (for this recipe I have used ready made rasam powder)and a unique spice blend consisting of mustard seeds, cumin seeds, curry leaves, etc.

Before cooking the rice, it's important to wash and soak it in water for about 30 minutes. This helps in achieving perfectly cooked, fluffy rice. 

To start, heat ghee/oil in the pressure cooker and add mustard seeds, cumin seeds, curry leaves, dried red chilies, green chilies and asafoetida . Allow the spices to sizzle and release their delightful aromas. Next add in crushed garlic and tomatoes and sauté well.

Next, add the soaked rice(along with soaked water)and lentils to the pressure cooker. Stir everything together, ensuring that the rice and lentils are well-coated with the tempered spices. This step ensures that every grain of rice and every lentil is flavored beautifully.

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 cooker. Close the lid and let the pressure cooker work its magic. Cook the Rasam Sadham on medium heat for a few whistles (4 whistles), allowing the flavors to meld together and the rice and lentils to become perfectly cooked. 

Remember to release the pressure before opening the cooker. Once it's safe to open, give the Rasam Sadham a good stir and mash the rice well. Now adjust consistency by adding 1 cup hot water .check for salt and other flavours adjust as needed.Garnish and serve hot and enjoy the heartwarming 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 – just perfectly balanced. If you find your Rasam Sadham is on the thicker side, you can simply add some hot water to dilute it. On the flip side, if it's too watery, you can simmer it for a bit longer to thicken it up. Remember, cooking is all about adjusting and adapting, so don't be afraid to play around and find that sweet spot of consistency.

If you happen to have any leftovers of this delightful dish, fear not! Rasam Sadham can be easily stored in an airtight container in the refrigerator for a couple of days. When you're ready to enjoy it again, simply reheat it in a pot on the stovetop or in the microwave. Just be mindful of reheating it gently to preserve the flavors. And don't forget, the flavors tend to develop and intensify over time, so the leftovers might even taste better the next day!

When it comes to serving Rasam Sadham, traditional accompaniments are the way to go. Pair it with papads, crispy potato fry, or brinjal fry, pickles etc.,These additions provide a delightful contrast of textures and flavors that complement the tangy and aromatic Rasam Sadham perfectly.

Aside from being a treat for your taste buds, Rasam Sadham also offers some notable health benefits. This dish is known for its digestive properties, thanks to the presence of ingredients like tamarind, garlic, and spices like cumin and black pepper. These ingredients may help stimulate digestion and provide relief from indigestion or bloating.

Rasam Sadham is not just a flavorful dish but also a nutritional powerhouse. The lentils used in this recipe provide an excellent source of plant-based protein, which is essential for muscle repair and growth. Additionally, the combination of ingredients like tomatoes and spices ensures that this dish is packed with essential vitamins and minerals, such as vitamin C, vitamin A, and iron.

Thus Rasam Sadham cooked in a pressure cooker is a delightful dish that offers a range of flavors and textures. With a few handy tips and techniques, you can easily adjust the spice levels and consistency to suit your preferences. Whether you prefer the traditional accompaniments or are open to creative variations, this dish is a winner.Incorporating the use of a pressure cooker into your Rasam Sadham preparation not only saves time and energy but also elevates the flavors to new heights. The convenience and efficiency offered by this kitchen tool make 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 indulge in a wholesome 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 nos

Garlic -6 -8 nos

Green chillies -1 no

Rasam powder -3 tsps

Salt to taste 

Mustard seeds -1/2 tsp 

Cumin seeds -1 tsp 

Red chilies -2 nos

Turmeric powder-1/2 tsp

Asafoetida-1/4 tsp 

Curry leaves -few

Coriander leaves handful 

Jaggery-1 tsp

Ghee-1-2 tbsps 

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 , asafoetida and allow it to crackle.

👉Now add crushed garlic, tomato and sauté for a minute.

👉Next add 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 a boil.

👉Now close the cooker and pressure cook for 4 whistles and switch off the heat, allow the pressure to settle.

👉Open the cooker and again switch on the gas and keep in low heat, add 1 cup hot water to adjust consistency and mash the rice well.

👉Simmer for 4-5 minutes then add jaggery ,a tsp of ghee and garnish with freshly chopped coriander leaves.

👉Switch off the gas .

👉 Serve hot.Enjoy 😋

 

Preparation Time-20 minutes 

Serves-3-4