Tomato Rasam Rice with Potato Poriyal

Ingredients

• 2 cupBasmati or short-grain rice
• 3.5 cupWater (for rice)
• 4 pieceRipe tomatoes, roughly chopped
• 1 tbspTamarind paste
• 2.5 cupWater (for rasam)
• 0.5 cupCooked toor dal (or canned lentils, drained)
• 4 pieceGarlic cloves, crushed
• 1 pieceGreen chilli, slit
• 15 pieceFresh curry leaves
• 3 tbspFresh coriander (cilantro), chopped
• 0.5 tspMustard seeds (for rasam)
• 0.5 tspCumin seeds (for rasam)
• 1 pieceDried red chilli (for rasam)
• 1.5 tspRasam powder
• 0.5 tspTurmeric powder
• 0.25 tspAsafoetida (hing)
• 1.5 tspSalt
• 1.5 tbspOil (for rasam tadka)
• 500 gPotatoes, peeled and cut into small cubes
• 2 tbspOil (for poriyal)
• 0.5 tspMustard seeds (for poriyal)
• 1 tspUrad dal (split black gram)
• 2 pieceDried red chilli (for poriyal)
• 10 pieceFresh curry leaves (for poriyal)
• 0.25 tspTurmeric powder (for poriyal)
• 0.5 tspRed chilli powder
• 0.75 tspSalt (for poriyal)

Method

1. 1

   Rinse the rice and cook it in a pot or rice cooker with 3.5 cups of water until fully cooked and fluffy; keep warm.

2. 2

   Microwave or pressure-cook the potato cubes with a pinch of salt and a splash of water for 5–6 minutes until just tender but not mushy; drain and set aside.

3. 3

   Heat 2 tbsp oil in a wide pan over medium-high heat for the poriyal; add mustard seeds and let them splutter, then add urad dal and fry 30 seconds until golden.

4. 4

   Add dried red chillies and curry leaves to the poriyal pan, stir for a few seconds, then add the par-cooked potato cubes, turmeric, red chilli powder, and salt; toss well to coat.

5. 5

   Fry the potatoes on medium-high heat for 6–8 minutes, stirring occasionally, until the edges are lightly crisp and golden; set aside.

6. 6

   Blend the chopped tomatoes with 0.5 cup water into a smooth puree, then strain through a sieve into a bowl; stir in the tamarind paste, rasam powder, turmeric, and salt.

7. 7

   Heat 1.5 tbsp oil in a deep saucepan over medium heat for the rasam tadka; add mustard seeds and let them pop, then add cumin seeds, dried red chilli, crushed garlic, green chilli, and curry leaves — fry for 1 minute until fragrant.

8. 8

   Add the asafoetida to the tadka, stir once, then pour in the tomato-tamarind mixture and the remaining 2 cups of water; bring to a boil.

9. 9

   Stir in the cooked toor dal and simmer the rasam on medium heat for 5–6 minutes until it turns frothy and aromatic; taste and adjust salt.

10. 10

    Turn off the heat, stir in the fresh coriander, and serve the rasam hot ladled generously over steamed rice with the potato poriyal on the side.