Rasam Rice with Aloo Roast By Ranveer Brar

Rasam Rice with Aloo Roast

If rajma chawal is the comfort food of North India, then Rasam rice is the comfort food of South India. Chef Ranveer Brar shares the recipe for this easy to make tasty homely food. The rasam is spicy and tangy and when served with steaming hot rice and aloo roast is simply irresistible.
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Cooking Time

10-20 Min

Meal Type


Preparation Time

5-7 Min



Rate This Recipe7


  • For rasam
  • 2 tomatoes
  • 6-7 curry leaves
  • coriander leaves
  • 2 cloves garlic
  • ½ tsp black pepper
  • ½ tsp cumin seeds
  • salt to taste
  • 1 ½ glass of water
  • 6-8 curry leaves
  • ½ tsp mustard seeds
  • 2-3 tbsp ghee
  • 2-3 cups lentil water
  • 1 tsp tamarind paste
  • 1 tbsp rasam powder
  • 1 tbsp black pepper
  • salt to taste
  • For aloo roast
  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 4 boiled potatoes
  • water to sprinkle
  • coriander leaves
  • rice papad


  1. 1

    Heat water in a pot, add chopped tomatoes, curry leaves, coriander leaves, garlic and mix well.
  2. 2

    Add black pepper, rasam powder, tamarind paste and lentil water and let it cook.
  3. 3

    Heat ghee in a pan and add mustard seeds and curry leaves. Pour the tempering over the rasam and boil.
  4. 4

    Heat ghee in a pan and add mustard seeds, red chilli powder, turmeric, chopped boiled potatoes and saute.
  5. 5

    Sprinkle some water on the pan, add salt and mix well.
  6. 6

    Add chopped coriander leaves to the rasam and serve it with potato roast, rice and papad.

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