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South Indian style Garlic pepper Rasam in the instant pot
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Instant pot Tomato Jeera Rasam
Prep Time
5 mins
Cook Time
20 mins
 

South Indian style Tangy peppery Garlic pepper Rasam made with tomatoes, tamarind and aromatic spices

Course: dinner, lunch, Main Course, Soup
Cuisine: South Indian
Keyword: soup
Servings: 4
Author: Preethi Venkatram
Ingredients
  • 1 small lemon size tamarind ( about 3/4 to 1 tbsp tamarind paste depending on how concentrated your tamarind paste is )
  • 1 big tomato
  • 3 tsp Toor Dal
  • 2 tsp Coriander seeds
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1/4 tsp asafoetida / hing
  • 6 to 7 garlic pods
  • 10 to 12 curry leaves
  • 1/3 tsp turmeric powder
  • 2 tbsp cilantro
  • salt to taste
To Temper
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 dried red chilly (optional)
  • a pinch of asafoetida
Instructions
Instant pot Recipe

  1. Grind the toor dal, tomato, cumin, coriander seeds, black pepper, 3 pods garlic, about 5 to 6 curry leaves to a paste and set it aside.

  2. Extract tamarind juice by soaking the tamarind in hot water for 20 minutes. Squeeze the tamarind until you get the juice from it. If using tamarind paste, dilute the paste in 2 cups water.

  3. Add the tamarind extract in your instant pot.

  4. Add the ground tomato spice mixture and 21/2 cups water too.

  5. Next add the salt, turmeric powder, remaining curry leaves and garlic , half of the cilantro leaves and close the lid.

  6. Cook on manual / pressure cook mode for 5 minutes.

  7. Release pressure immediately or after the pressure releases.

  8. Prepare the tadka by heating 1 tsp oil/ ghee. When it becomes hot, add the items mentioned to temper ( mustard seeds, cumin seeds, red chilly)

  9. Add the tadka to the rasam and top with remaining fresh cilnatro/ coriander leaves.

  10. Serve the instant pot Garlic pepper Rasam hot with rice.

Stove top method

  1. Grind the toor dal, tomato, cumin, coriander seeds, black pepper, 3 pods garlic, about 5 to 6 curry leaves to a paste and set it aside.

  2. Extract tamarind juice by soaking the tamarind in hot water for 20 minutes. Squeeze the tamarind until you get the juice from it. If using tamarind paste, dilute the paste in 2 cups water.

  3. Add the tamarind extract in a saucepan and add the remaining curry leaves, turmeric powder, salt, remaining garlic, 11/2 cups water and let it boil for 5 minutes or so until the raw smell goes.

  4. Next add the ground tomato mixture and boil until the rasam becomes frothy. When it becomes frothy along the sides, switch off immediately.

  5. Prepare the tadka by heating 1 tsp oil/ ghee. When it becomes hot, add the items mentioned to temper ( mustard seeds, cumin seeds, red chilly)

  6. Add the tadka to the rasam and top with remaining fresh cilnatro/ coriander leaves

  7. Serve the Garlic pepper rasam with rice and potato curry.

Recipe Notes

Substitute the toor dal with yellow moong dal / masoor dal. 

While cooking the rasam in stove top method, you can cook the garlic separately until soft and add it to the rasam if you liked well cooked garlic.