Instant Pot Rasam – Warm and Delicious
Rasam is an ancient soup that originates from South India. It is a warm, comforting dish that feels like a hug on any day. Whenever I am craving some comfort, I always go back to making this rasam soup. However, to make it quick, I often make the Instant Pot version of this soup to go with plain boiled rice or just as it is. It is tangy, warm, aromatic, and absolutely delicious. Instant Pot makes things so much easier and quicker, without compromising on taste, and that is what I love about Instant Pot recipes so much. You just need to throw everything in, and it takes care of the rest. So, let us try my go-to Instant Pot rasam recipe together.
Rasam is a tomato- or tamarind-based soup that has been enjoyed in South India for ages. It generally needs a sour ingredient like tamarind or tomato, along with some lentils and spices. The star of this dish, however, is the rasam podi, or rasam masala. Homemade rasam powder can work wonders for the flavor and aroma of the dish, so I generally make my own rasam powder at home and then store it for a few batches. To finish this amazing recipe, you need a tempering (aka – thalipu or tarka), which consists of fragrant Indian herbs and spices and gives this recipe an extra kick of flavor. South Indian Paattis (grandmas) believe that a good rasam can cure almost any ailment. So it is also given as an easy-to-digest comfort food to sick people.
Ingredients For Instant Pot Rasam
Dal and Water
Toor dal is a type of lentil used to make a soup-like dish in Indian cuisine called rasam. The dal, when cooked in water, adds a thick and creamy texture to the dish. It also provides protein to the dish.
Salt, turmeric powder, rasam powder, cumin seeds, crushed black pepper, and asafoetida are all spices used in this recipe. They add flavor and aroma to the dish. Turmeric powder adds a yellowish color to the rasam. Rasam powder is a blend of spices that typically includes coriander seeds, cumin seeds, black pepper, and red chilies. It adds a distinctive flavor and heat to the dish. Cumin seeds add a nutty flavor and aroma to the dish. Crushed black pepper adds a mild heat and aroma. Asafoetida adds a unique and pungent flavor to the dish.
Tamarind extract is made from the pulp of tamarind fruit. It adds a sour and tangy flavor to the rasam.
Oil and Ghee
Oil and ghee are used for tempering the spices and enhancing the flavor of the rasam. Ghee, which is clarified butter, adds a rich and buttery flavor to the dish.
Chopped tomatoes and crushed ginger are used in this recipe. They add texture, flavor, and aroma to the rasam.
Coriander leaves, also known as cilantro, are used as a garnish for the rasam. They add a fresh and citrusy flavor to the dish.
Tarka or Thalipu
Tarka or thalipu is a tempering technique used in Indian cuisine to enhance the flavor of dishes. It is made by heating oil or ghee in a pan and adding spices to it. In this recipe, Tarka is made with oil, ghee, mustard seeds, garlic cloves, broken red chilies, curry leaves, and asafoetida. It adds a flavorful and aromatic finishing touch to the rasam. Mustard seeds add a nutty and pungent flavor. Garlic cloves add a strong and pungent flavor. Broken red chilies add heat and red color to the dish. Curry leaves add an earthy and slightly bitter flavor. Asafoetida adds a pungent and savory flavor.
Step By Step Instructions For Instant Pot Rasam
To begin, turn on the Instant Pot to sauté mode and add 2 tsp oil, 1/2 tsp crushed black pepper, and 1 tsp crushed ginger. Then, sauté for a few seconds until fragrant.
Next, add 2 chopped tomatoes and cook until they become mushy.
After that, add 1/4 cup washed and drained toor dal, 1/2 tsp turmeric powder, 1 tsp salt, and 2 cups water to the Instant Pot. Stir to combine.
Once the ingredients are combined, cancel the sauté mode, close the lid, and turn on the Instant Pot to pressure mode. Cook for 10 minutes.
After 10 minutes, allow the pressure to release naturally and open the lid.
To continue, turn on the sauté mode again and add 1/4 cup tamarind extract and 1 tsp rasam powder to the Instant Pot. Bring the rasam to a boil.
Once the rasam is boiling, add fresh coriander leaves to the pot and switch off the Instant Pot.
To make the tarka, heat 1 tsp oil and 1 tsp ghee in a small pan. Then, add 1/2 tsp mustard seeds, 3 roughly chopped garlic cloves, 2 broken red chilies, a few curry leaves, and a pinch of asafoetida. Fry until fragrant.
After that, pour the tarka over the rasam and mix well.
Finally, serve the rasam hot with a teaspoon of ghee on top. Enjoy!
There are many ways to serve Instant Pot Rasam depending on your taste preferences. First, you can serve it as a soup on its own with a side of plain rice or naan bread. Alternatively, you can pair it with some papadums, idli, dosa, or a rice dish like Pongal for a complete meal. To add some texture to the dish, you can sprinkle some roasted peanuts or cashews on top. Moreover, if you prefer a spicier dish, you can add more red chili flakes to the tarka or garnish the dish with fresh green chilies. Additionally, to balance the flavors, you can serve the rasam with some yogurt or chutney on the side. Finally, for a traditional South Indian touch, serve the rasam with some steamed idlis or dosas. These serving suggestions will enhance the flavors of the rasam and make it a delicious and satisfying meal.
Proper storage of the Instant Pot Rasam will ensure that it stays fresh and delicious for a few days. First, let the rasam cool down to room temperature before storing it. Second, transfer the rasam to an airtight container with a lid and label the container with the date so you can keep track of when it. Thirdly, store the container in the refrigerator for up to 3-4 days. To reheat the rasam, you can either microwave it or reheat it on the stove in a saucepan over low heat. Additionally, adding some water or vegetable broth to the rasam will adjust the consistency as it tends to thicken when refrigerated. By following these steps, you can store the Instant Pot Rasam safely and enjoy it as a quick and easy meal throughout the week.
Yes, rasam is beneficial for people with high blood pressure as it contains ingredients such as tamarind and black pepper that lower blood pressure levels.
Yes, rasam can be good for health as it is a low-calorie, nutrient-dense soup that is rich in protein, fiber, and various vitamins and minerals.
Yes, tomato rasam can be good for constipation as it contains fiber and water that can help soften the stool and ease bowel movements.
Foods that are high in fiber such as fruits, vegetables, whole grains, and legumes are the best foods to avoid constipation.
There are generally no serious side effects of rasam, but some people may experience mild digestive discomfort or allergic reactions if they are sensitive to any of the ingredients.
Eating rasam daily can be a healthy and nutritious addition to your diet, as long you consume it in moderation and in combination with a balanced diet.
People who are allergic to tamarind or have a history of kidney stones should avoid consuming tamarind as it contains oxalates that can aggravate these conditions.
Boiling rasam for too long can cause it to lose its flavor and aroma, as well as break down the delicate balance of spices and ingredients.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.