One Pot Rasam Rice

Name: One Pot Rasam Rice
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 tbsp rasam powder; 2½ tbsp split pigeon peas (toor dal); 1½ cups ambé mohor rice; 2 tbsp ghee; 1 tsp mustard seeds; ½ tsp asafoetida (hing); 2 pc dried red chillies; 15 pc curry leaves; 1 tbsp garlic; 1 cup tomato puree (boiled); ½ tsp turmeric powder; 1½ tbsp tamarind pulp; 3 tbsp fresh coriander leaves; 1 pc fresh coriander sprig; 4 pc fried papads; 1 tsp salt; 5 cups water

A South Indian one-pot rice dish where tangy rasam flavour is cooked through fluffy rice for a comforting, spicy meal.

40 min 669 kcal/serving serves 4

669kcal19gprotein116gcarbs14gfat

Sanjeev KapoorView the original on sanjeevkapoor.com More from Sanjeev Kapoor on Mello

🥣rasam powder

🫛split pigeon peas (toor dal)

🍚ambé mohor rice

🧈ghee

🌭mustard seeds

🫙asafoetida (hing)

🌶️dried red chillies

🍛curry leaves

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About Sanjeev Kapoor

Indian chef, restaurateur, and television host known for popularising regional Indian cuisine

Sanjeev Kapoor is an Indian chef, restaurateur, and prolific cookbook author who became one of the country's most recognisable culinary figures through his long-running television show Khana Khazana. He has authored numerous cookbooks, founded the FoodFood television channel, and operates restaurants including The Yellow Chilli, built around accessible Indian home and regional cooking.

His cooking draws on Indian regional traditions, from Punjabi and Gujarati dishes to South Indian and Mughlai preparations, built on spice blends, tempering techniques like tadka, and slow-cooked curries. He is known for translating restaurant-style Indian dishes into recipes workable in a home kitchen, favouring clear steps and commonly available ingredients over elaborate technique.

23 recipes on Mello, imported from sanjeevkapoor.com, mostly Indian and South Indian.