rasam podi

<a href=u0022https://amzn.to/3o27pn1u0022 target=u0022_blanku0022 rel=u0022noreferrer noopener sponsored nofollowu0022>Instant Pot </a>Rasam recipe is a flavorful South Indian soup made with lentils, tamarind, and a blend of spices, topped with a fragrant tadka of garlic, chilies, and curry leaves.

Instant Pot Rasam - Warm and Delicious

Toor dal

Water

Salt

tsp Turmeric powder

Tamarind extract

Rasam powder

tsp Oil

Cumin seeds

tsp black pepper

tsp Crushed ginger

Tomatoes,

tsp Ghee

Coriander leaves

Mustard seeds

Garlic cloves, roughly chopped

Broken red chilies

Curry leaves

Asafoetida

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!

Rasam powder is an aromatic mix made with lentils, herbs &amp; spices. It is used to flavor &amp; thicken South Indian soup known as rasam. Make this once and use it for an year!

Rasam Powder Recipe | Rasam Podi

Coriander seeds ((Daniya

Toor dal ((split pigeon peas or kandhi pappu))

Chana dal ((Bengal gram or senaga pappu) (optional))

tbsp Cumin ((Jeera))

Pepper corn ((adjust to suit your spice levels))

red chilies (broken (adjust to suit your spice levels))

Fenugreek seeds

hing

curry leaves

Wash curry leaves and spread them on a cloth for the water to dry off completely. Otherwise the water splutters while frying them.

Clean all the ingredients, one after the other.

Heat a pan, add channa dal and toor dal. Fry till a nice aroma comes.&nbsp; They will also turn golden in color. Transfer this to a plate.

Lower the flame. To the same pan add coriander seeds and red chilies. Fry till they turn crunchy. Switch off the stove. Transfer them to the plate.

To the pan add pepper, cumin and methi. Stir for 2 minutes till the cumin and methi smell good. Move this to the plate as well.

Add the curry leaves to the pan and fry till crisp. Using few drops of oil to fry them, helps to bring out the aroma of the curry leaves. Do not use more.

Preparation for rasam powder

Cool the fried ingredients completely. Powder them in a grinder jar. If you do not have a powerful grinder, sieve the rasam powder. Powder the coarse grains again.

Store the rasam powder in a clean and dry jar.

How to make rasam powder

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Instant Pot Rasam - Warm and Delici...

Rasam Powder Recipe | Rasam Podi

Top 2 rasam podi recipes from across the web

The most viewed rasam podi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Rasam - Warm and Delici...

Rasam Powder Recipe | Rasam Podi

The most viewed rasam podi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine