One Pot Rasam Sadam| Instant Pot Recipe | Mini Lunch Thali

One Pot Rasam Sadam| Instant Pot Recipe | Mini Lunch Thali

One pot rasam rice, a quick and easy rasam sadam made in instant pot, that packs a punch with freshly made rasam powder. A super simple pressure cooker rasam sadam a hearty meal for a super busy or super lazy days.

Course Brunch, Lunch, Main Course

Cuisine South-Indian

Keyword brahmin style rasam, how to make rasam rice in Instant Pot, Instant pot recipe, no garlic rasam rice, pressur cooker rasam sadam, rasam mammu, rasam rice, rasam sadam, rasam sadham, tamil brahmin style rasam rice

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 360kcal

Equipment

Instant Pot or Pressure cooker
Magic bullet or equivalent blender for grinding the masala

Ingredients

1 cup raw rice I have made this recipe with both ponni raw rice and sonamasuri
½ cup Tuvar dal/toor dal/Tuvaram paruppu
2 tablespoon Moong dal/Pasi paruppu
1 no medium tomato chopped

For the Rasam Base

2 nos medium sized tomatoes chopped
⅓ cup freshly grated coconut
1 inch piece of ginger
1 no green chili
25 grams raw tamarind soaked in ¼ cup water
2 sprigs curry leaves

For the Spice powder

1 tablespoon coriander seeds
1 tablespoon cumin seeds/jeera
1 tablespoon black peppercorns/milagu
1 teaspoon chana dal/gram dal/Kadalai paruppu
½ teaspoon Moong dal/Pasi paruppu
2 nos round red chilies

Tempering

3 tablespoon cold pressed groundnut oil any vegetable oil
1 teaspoon mustard seeds/kadugu
2 nos round red chilies
½ teaspoon hing/asafoetida
a sprig of curry leaf

Garnish tempering (optional)

1 tablespoon cold pressed groundnut oil
½ teaspoon mustard seeds/kadugu
½ teaspoon cumin seeds/jeera
½ teaspoon hing/asafoetida
2 nos red chilies
few curry leaves

Instructions

Initial Prep Work

Measure rice and dal in a large bowl. Wash it 2-3 times with water until it runs clear. Soak rice and dal in water, in the same bowl until use. Usually 10-15 minutes.
Soak tamarind in ½ cup of water. Amount of tamarind depends on its sourness. Please check notes below.

Make Spice Powder

In a pan, add 2 drops of oil and roast the ingredients, given under 'spice powder'. Keep the flame medium and roast, keep stirring it to avoid burning. Once the dal turns golden, take it off heat.
Transfer the contents to a flat plate. Let this cool completely. When cool enough, take the roasted ingredients in a spice grinder. I used my magic bullet dry grinder.
Grind this into a fine powder. Keep aside until use.

Let us make the Rasam Gravy Base

Take 2 tomatoes, chop it roughly. Add this to a blender jar. To this add green chili, ginger, fresh coconut, curry leaves and soaked tamarind along with the water.
Grind this to a smooth liquid. No need to add any water. The tomatoes and the tamarind water is enough to grind this nicely. Keep aside until use.

Let us Make Rasam Rice

Plug in the instant pot and turn on the saute mode. Add oil given under tempering . When hot, splutter mustard seeds, hing, curry leaves and red chilies.
Add 1 chopped tomato to this and saute. After sauteing the tomato for a minute or two. add ¼ cup of water to deglaze the instant pot, using a flat ladle, scrap the bottom nicely and stir.
Deglazing is very important as it helps to avoid Food burn while cooking in IP. When deglazing is done, it clears the bottom of instant pot from any stuck food particles while sauteing, which also adds nice flavor to the dish.
After deglazing, add the rasam gravy to this and mix well. Add 1 cup of water to the blender jar, shake well and add it to the IP.
To this now add the ground rasam powder and mix well. Add salt and turmeric powder and give it a good stir.
Drain the excess water for the soaked rice and dal. Add it to the instant pot and mix well. Add 5 cups of water to this, mix well.
Finally add chopped fresh coriander leaves on top, give it a good stir, scraping the bottom, just to ensure, nothing is stuck.
Close the Instant pot. Check the vent position, it should be sealed. Cancel sauté mode. Turn pressure cook mode on, set the timer to 8 minutes at high pressure.
Once done, let the pressure release normally for 15 minutes. Then do a quick pressure release.
Carefully open the instant pot lid. Take a ladle and give the aromatic rasam sadam a good mix. It will soft, silky and creamy, skidding off the ladle as you mix.

The Garnish Tadka (this is optional)

Heat oil mentioned under garnish tadka, when hot, splutter mustard seeds, add hing, curry leaves and broken red chilies to this. finally cumin seeds.
Pour this sizzling tadka over the hot rasam sadam. Mix and serve the delish pressure cooker rasam rice curry of your choice.
The tadka done at the end is purely optional. You can as well skip. Enjoy this delish sambar sadam hot

Serving Suggestions

The above amount serves 5 adults. We didn't have any leftovers. But if making for a gathering with other dishes, this quantity will definitely serve 8-10 people.
The rasam sadam absorbs liquid as it rest and tends to become more solid. If this happens, add hot water to this rasam rice, adjust salt, add a good tempering, give a good stir and serve immediately.

Video

Notes

Amount of tamarind depends on its sourness. Some tamarinds have good color but less sourness, whereas some have pale color but good sourness. The brand i tried this time had good color but less sourness for the amount i generally use. So take tamarind accordingly.
Do not miss Deglazing Step. Deglazing is very important as it helps to avoid Food burn while cooking in IP. When deglazing is done, it clears the bottom of instant pot from any stuck food particles while sauteing, which also adds nice flavor to the dish.
You can leave the IP to release pressure naturally. Since i made this for lunch, i did a QPR, after 15 minutes of natural pressure release. If you are making this rasam rice in the morning just leave it release fully and open it just before serving.
Please check FAQ section for more

Side Dish Suggestions

I normally prefer a crispy curry like this sweet potato fry, yam fry or this raw banana fry with my rasam rice.
You can also serve this simple kadamba poriyal or beans poriyal with this quick and easy pressure cooker rasam rice.

Nutrition