One pot millet rasam sadam recipe with step by step instructions and photos. Follow this article to make creamy and delicious millet rasam sadam.
Jump to RecipeRasam is always one of my comfort food, and i assume it’s every south Indian’s comfort food too. It’s light, easy to prepare and easy to digest. In our home, rasam is a must, so amma makes tangy tamarind rasam everyday. It is also very satisfying to have it with some hot boiled rice or millet.
Somedays we feel to eat something very simple and light, then this millet rasam sadam would be perfect. It is light, simple and also easy to cook. Pair it with your favorite side dish, then it becomes a satisfying meal. I have come across lot of rasam sadam recipes, but my recipe is very simple and yet tasty.
Millets, as we know are healthier option than rice, so i regularly try to include them in my diet. Cooking recipes like millet pulao, millet sambar sadam, khichdi etc., will be an easy way to include them into our diet. I use little millet for this recipe, you can use any millet of your choice.
I use pressure cooker to make this dish, which helps to cook this dish creamy and mushy. So, even kids can enjoy this millet rasam sadam.
Key ingredients to make millet rasam sadam
Below picture shows you key ingredients required for this recipe. Tamarind water, soaked millet and dal, rasam powder, tomato, red chilli’s and curry leaves.
Millet and dal – There are different millets, you can use anyone for your choice. I use little millet for this recipe. I use toor dal for this, it gives nice creamy texture. You can use moong dal, or mix of dals.
Rasam powder – Rasam powder is one of the key ingredient to make rasam. It has pepper, cumin seeds, garlic, turmeric powder and asafetida. It gives nice flavor to the rasam. You can also use store bought rasam powder. Always freshly ground powders will have lot of flavor.
Tamarind water – Tamarind water gives a tangy taste to this dish.
One pot millet rasam sadam – cooking procedure
First rinse and soak millet for at least 5 hours. Soak toor dal for 15 mins before cooking. Soaking of millets before cooking is always recommended, so do not forget to soak. Soaking dal gives a creamy texture to the dish.
To make rasam powder, first add pepper and cumin into a motor and pestle and grind it into coarse powder. Remove it an add garlic crush them and keep aside in a bowl. Into it add turmeric and asafetida. Rasam powder is ready.
Also soak small lemon size tamarind in 1 cup of water for 15 minutes and extract water and keep it ready.
Heat some oil in a pan, add mustard seeds, cumin seeds and dry red chilli’s and let them splutter. Put the flame in low mode. Into it add the rasam powder, curry leaves and fry it for 2 mins.
Then add in chopped tomato and fry for another 2 mins. No need to cook it mushy, just fry it for a bit.
In goes soaked millet and dal, add in 1 cup tamarind water, 11/2 cup normal water and mix well. Also add in required salt.
Mix well and let it pressure cook for 4 whistles in medium flame. Let the pressure release naturally.
Open the lid, mix well and finish off with coriander leaves. Creamy millet sadam is ready.
Variations
You can add gooseberry instead of tomato, and make gooseberry millet rasam sadam. Gooseberry is also used to make rasam, so this variation will taste great.
If you do not want to add tamarind water, you can add in some lemon juice at the end. It gives lemony flavor and also tastes great.
Notes
- Always remember to soak millets before cooking for at least 5 hours. It helps to remove anti nutrients in the millet.
- For 1 measure of millet you need 4 and 1/2 measure of water. You can add up to 5 cups of water if needed.
- You can add in 1 spoon of tamarind paste instead of tamarind water.
- You can also use store bought rasam powder or homemade one for this recipe, both will have similar taste.
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One pot millet rasam sadam
Ingredients
For rasam powder
- 1 tbsp pepper
- 1 tbsp cumin seeds
- 4 to 5 pods garlic
- ¼ tsp asafetida
- ½ tsp turmeric powder
For millet rasam sadam
- ½ cup Little millet
- 2 tbsp Toor dal
- 1 medium Tomato
- 3 to 4 Dry red chilli's
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- few curry leaves
- 1 tbsp cooking oil
- rasam powder
- 1 cup tamarind water
- 1½ cup water
- salt to taste
- few coriander leaves
Instructions
- First rinse and soak millet for at least 5 hours. Soak toor dal for 15 mins before cooking. Soaking of millets before cooking is always recommended, so do not forget to soak. Soaking dal gives a creamy texture to the dish.
- To make rasam powder, first add pepper and cumin into a motor and pestle and grind it into coarse powder. Remove it an add garlic crush them and keep aside in a bowl. Into it add turmeric and asafetida. Rasam powder is ready.
- Also soak small lemon size tamarind in 1 cup of water for 15 minutes and extract water and keep it ready.
- Heat some oil in a pan, add mustard seeds, cumin seeds and dry red chilli's and let them splutter. Put the flame in low mode.
- Into it add the rasam powder, curry leaves and fry it for 2 mins.
- Then add in chopped tomato and fry for another 2 mins. No need to cook it mushy, just fry it for a bit.
- In goes soaked millet and dal, add in 1 cup tamarind water, 11/2 cup normal water and mix well. Also add in required salt.
- Mix well and let it pressure cook for 4 whistles in medium flame. Let the pressure release naturally.
- Open the lid, mix well and finish off with coriander leaves. Creamy millet sadam is ready.
Notes
- Always remember to soak millets before cooking for at least 5 hours. It helps to remove anti nutrients in the millet.
- For 1 measure of millet you need 4 and 1/2 measure of water. You can add up to 5 cups of water if needed.
- You can add in 1 spoon of tamarind paste instead of tamarind water.
- You can also use store bought rasam powder or homemade one for this recipe, both will have similar taste.
Tried this recipe?
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