Quick and Easy Amla Rasam Rice Recipe You NEED to Try!

Ingredients

• 1 cup Sona Masoori Rice (rinsed 2‑3 times and soaked 30 minutes)
• 2 tablespoons Moong Dal (split yellow moong, soaked with rice)
• 2 tablespoons Toor Dal (split pigeon peas, soaked with rice)
• 1 tablespoon pulp Tamarind (soaked in water for 30 minutes, pulp extracted)
• 1 small (khisni) Amla (Indian Gooseberry) (deseeded, added at the end)
• 1 tablespoon Vegetable Oil (neutral cooking oil)
• 1 tablespoon Ghee (for tempering and lid coating)
• 1 teaspoon Mustard Seeds (whole seeds)
• 1 teaspoon Cumin Seeds (whole seeds)
• 1 teaspoon Crushed Black Pepper (freshly ground)
• 3 pieces Garlic Cloves (minced)
• 2 pieces Green Chilies (slit lengthwise)
• 2 pieces Dried Red Chilies (broken)
• 10 leaves Curry Leaves (fresh)
• 1/4 cup Sambar Yam (or Spring Onion Lower Part) (diced; use spring onion lower part if yam unavailable)
• 1 medium Tomato (chopped)
• a pinch Hing (Asafoetida) (powdered)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1/2 teaspoon Kashmiri Chili Powder (for color)
• 1 teaspoon Rasam Masala
• to taste Salt
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Rinse and Soak Rice, Dal, and Tamarind

   Rinse the sona masoori rice, moong dal and toor dal 2‑3 times, then soak them together in water for 30 minutes. Soak a small piece of tamarind in separate water for the same time.

   Time: PT30M

2. Prepare Amla

   Take one small khisni amla, cut it open, remove the seed and set the flesh aside.

   Time: PT5M

3. Temper Mustard and Cumin

   Heat 1 tbsp oil and 1 tbsp ghee in the pressure cooker on low flame. When hot, add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them crackle.

   Time: PT3M

4. Add Aromatics and Sauté

   Add 1 tsp crushed black pepper, minced garlic, 2 slit green chilies and 2 broken dried red chilies. Sauté for about 2 minutes.

   Time: PT3M

5. Add Curry Leaves, Yam and Tomato

   Add a handful of fresh curry leaves, 1/4 cup diced sambar yam (or spring‑onion lower part) and the chopped tomato. Cook briefly until tomato softens.

   Time: PT2M

6. Add Powdered Spices

   Stir in a pinch of hing, 1/2 tsp turmeric, 1 tsp red chili powder, 1/2 tsp Kashmiri chili powder and 1 tsp rasam masala. Mix well.

   Time: PT1M

7. Add Soaked Rice‑Dal and Water

   Drain the soaked rice and dal, add them to the cooker, then pour water equal to three times the volume of the rice‑dal mixture. Add salt to taste and give a quick stir.

   Time: PT5M

8. Pressure Cook

   Close the pressure cooker lid, apply a thin layer of ghee or oil on the vent to prevent water overflow, and cook on low flame for 3 whistles.

   Time: PT10M

9. Cool and Adjust Consistency

   Turn off the heat, allow the cooker to cool naturally, then open the lid. Check the rice texture; if too thick, stir in a little hot water.

   Time: PT3M

10. Add Amla and Tamarind

    Add the prepared amla pieces and the squeezed tamarind pulp (including its water). Mix and bring to a gentle boil for another minute to blend the sourness.

    Time: PT5M

11. Finish and Serve

    Stir in chopped fresh coriander leaves, drizzle a little ghee on top and serve hot with bhakri, papad or any South Indian flatbread.

    Time: PT1M

Nutrition Facts

Calories

200

Protein

8 g

Carbohydrates

35 g

Fat

6 g

Fiber

2 g