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Vegetarian, South and Southeast Asian

Rasam and rice with green bean poriyal

Rasam and rice is a South Indian dish, a tangy, peppery tomato broth with tamarind, poured over rice and served with a coconut green bean poriyal. For 4 people, it takes 40 minutes and stays easy, at a cost of €1.10 per person. The key to success is freshly crushed pepper and a broth that simmers gently without ever boiling hard.

Tonight, rasam, the peppery, tangy, tomato broth from South India, poured over rice with a green bean poriyal.

Rasam and rice with green bean poriyal
Total time
40 min
Difficulty
Easy
Cost per person
€1.10
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Rasam is a broth with a little kick, with the tang of tamarind pushing through a tomato base that stays front and center. Red lentils melt into it and thicken it slightly, without ever turning it into a thick soup. Freshly crushed pepper, pounded with cumin and garlic, gives it that sharp, distinctive aroma, much more alive than a simple seasoning.

This is a weeknight dish for fall or winter, for when you want a warm, comforting bowl without spending hours on it. The mustard and coconut green bean poriyal brings the crunch the broth is missing. Pour the rasam over the rice, or sip it on its own from a ladle, both ways are common in South India.

The ingredients

4 people

Fruits and vegetables

  • Tomatoes 4
  • Garlic 4 cloves
  • Green beans 300 g
  • Fresh cilantro 4 sprigs

Pantry

  • Red lentilsoften in the pantry 80 g
  • Tamarind paste 1 tbsp
  • Black peppercornsoften in the pantry 2 tsp
  • Cumin seedsoften in the pantry 2 tsp
  • Mustard seedsoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Grated coconut 3 tbsp
  • Oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 280 g

Allergens Mustard

The step by step recipe

  1. Cook the red lentils in 1 liter of water with the turmeric until they fall apart. 15 min

    Keep the cooking water, it becomes the base of the rasam.

  2. Crush the pepper, cumin and garlic in a mortar into a coarse paste. 3 min

    Freshly crushed pepper gives the rasam all its strength.

  3. Crush the tomatoes in a pot with the diluted tamarind and the spice paste, add the lentils and their water, and let simmer. 12 min

    The broth should be well seasoned, it doesn't blend into the rice.

  4. Cook the rice in salted water, then make the poriyal by sautéing the chopped green beans with the mustard seeds, a little oil and the coconut. 12 min

    Let the mustard seeds pop in the oil before adding the beans.

  5. Pour the rasam over the rice, sprinkle with cilantro and serve the poriyal on the side. 2 min

    Rasam is also sipped on its own from a ladle, like a comforting broth.

Our tips to get it right

  • Dilute the tamarind paste in a little warm water before adding it, it doesn't blend well straight into hot broth.
  • Taste the rasam before serving, it should be spicy, sour and tomatoey all at once, adjust with more tamarind or pepper if needed.
  • Make the poriyal right before serving, the green beans lose their crunch if they sit too long in the pan.

The variations

  • Swap the green beans for cabbage or grated carrots in the poriyal, depending on what you have on hand.
  • Add a handful of cooked chickpeas to the rasam for a heartier meal, without changing the broth's flavor.
  • For a faster version, skip the mortar step and use ground pepper and garlic powder, the result will be less aromatic but still good.

What to serve it with

  • A crisp papadum on the side
  • A fresh coconut chutney
  • A spiced black tea after the meal

Storage

Rasam keeps for 2 days in the fridge in a sealed container, with the rice and poriyal stored separately. Reheat it gently in a pot without letting it boil hard, to keep its aroma. It doesn't freeze well because the tamarind changes texture.

Questions about this dish

Can you substitute the tamarind paste?

You can use lemon juice instead, adding a bit more to match the tanginess. The flavor will be slightly different but the rasam will still work.

Do you need a mortar and pestle for the spices?

A mortar and pestle gives the best result since it releases the essential oils in the pepper and cumin. If you don't have one, crush the seeds with the flat of a knife or the bottom of a pot.

Can you make rasam ahead of time?

Yes, the broth actually tastes better after a few hours of resting. Make the poriyal and rice right before serving to keep their texture.

Why red lentils instead of other lentils?

Red lentils cook fast and melt into the broth, thickening it slightly without weighing it down. Other lentils would take longer to cook and keep their shape.

How long does it take to make a rasam and rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a rasam and rice?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a rasam and rice cost?

About €1.10 per serving, or €4.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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