Rice with Tomato Rasam, Beans Poriyal and Papad

Ingredients

• 1 cupWhite rice (raw)
• 2 cupWater (for rice)
• 3 pieceRipe tomatoes
• 1 tspTamarind paste
• 2 cupWater (for rasam)
• 1.5 tspRasam powder
• 0.5 tspBlack pepper (coarsely crushed)
• 0.5 tspCumin seeds
• 0.5 tspMustard seeds (for rasam tadka)
• 1 pieceDry red chilli (for rasam tadka)
• 8 pieceCurry leaves (for rasam)
• 0.25 tspAsafoetida (hing)
• 0.5 tspTurmeric powder
• 0.75 tspSalt (for rasam)
• 1 tspGhee (for rasam tadka)
• 2 tbspFresh coriander leaves
• 200 gFrench beans (trimmed and chopped into 1-inch pieces)
• 0.5 tspMustard seeds (for poriyal)
• 1 tspUrad dal (split black gram)
• 1 pieceDry red chilli (for poriyal)
• 8 pieceCurry leaves (for poriyal)
• 3 tbspFresh grated coconut
• 0.25 tspTurmeric powder (for poriyal)
• 0.5 tspSalt (for poriyal)
• 1.5 tspOil (for poriyal)
• 2 piecePapad (urad dal papad)

Method

1. 1

   Wash the rice thoroughly and cook it in 2 cups of water — either in a pressure cooker (2 whistles) or a pot with a lid on medium heat for 15-18 minutes until fully cooked and fluffy. Keep covered until serving.

2. 2

   While rice cooks, roughly chop the tomatoes and blend or mash them into a coarse pulp. Dissolve the tamarind paste in 2 cups of water and set aside.

3. 3

   In a saucepan over medium heat, add the tamarind water and tomato pulp together. Stir in rasam powder, turmeric, crushed black pepper, and salt. Let it simmer for 8-10 minutes until the raw smell of tamarind disappears and the rasam thins out slightly.

4. 4

   For the rasam tadka, heat ghee in a small pan. Add mustard seeds and let them splutter, then add cumin seeds, dry red chilli, curry leaves, and hing. Pour this tempering into the simmering rasam, stir, and finish with chopped coriander. Keep warm on the lowest flame.

5. 5

   Heat oil in a wide pan over medium-high heat for the poriyal. Add mustard seeds and wait for them to splutter, then add urad dal and fry for 30 seconds until lightly golden. Add the dry red chilli and curry leaves and let them sizzle for a few seconds.

6. 6

   Add the chopped beans to the pan along with turmeric and salt. Stir well to coat, then sprinkle 2 tablespoons of water, cover with a lid, and cook on medium heat for 6-8 minutes, stirring once halfway, until the beans are just tender but still have a slight bite.

7. 7

   Uncover the beans, increase heat to high, and stir-fry for 1-2 minutes to evaporate any remaining moisture. Turn off the heat and mix in the freshly grated coconut.

8. 8

   Roast the papads directly over a gas flame, turning with tongs every few seconds until evenly blistered and crisp, about 30-40 seconds per papad (or microwave for 30-40 seconds if preferred).

9. 9

   Serve a generous scoop of rice on each plate with a bowl of hot rasam poured alongside or over the rice, the beans poriyal on the side, and a crispy papad.