tomato rasam

<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!

Enjoy Tomato Rasam and indulge in the exotic flavors of this south Indian soup dish. It is vegan, gluten-free, hearty, comforting, and just the right thing for you if you are a fan of this particular cuisine.

Tomato Rasam

coconut oil

cumin seeds

fenugreek

black pepper

garlic (minced)

chili

tomatoes (chopped)

tamarind paste

water (divided)

Add cumin seeds, fenugreek, black pepper, chili, and garlic in a food processor, or use a mortar and pestle. Process until it is a coarse paste.

Heat the coconut oil in a large saucepan on medium heat. Add the prepared paste and slow roast until fragrant, about one minute.

Add tomatoes, tamarind paste, and water. Reduce heat to simmer for about 10 minutes.

Add salt to taste and cilantro to garnish. Enjoy!

This was so easy to prepare, taste like my favorite Indian restaurant version.

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Instant Pot Rasam - Warm and Delici...

Tomato Rasam

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