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grey bowl with rasam rice in it
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Instant Pot Rasam Rice

Instant Pot rasam rice is comfort in a bowl made in minutes, all in one-pot. Spicy tangy notes of rasam infused with rice is delicious with a side of potato fry.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 7 minutes
Time for Instant Pot to come to pressure and time for pressure release 15 minutes
Total Time 27 minutes
Servings 4 servings
Calories 427kcal
Author Manju

Equipment

  • Instant Pot

Ingredients

  • 2 cups rice I used the variety ponni rice. But you can use any white rice with no strong fragrance to it.
  • 1 key lime sized ball tamarind to make 2 cups of pulp / extract from it
  • 6 cups water
  • 2 tbsp rasam powder / sambar powder use less if you are worried about the heat and then add more at the end and let it simmer for a few minutes.
  • 1 tsp jaggery
  • 2 medium tomatoes chopped
  • ½ tsp turmeric powder
  • 2 tsp crushed black pepper
  • salt to taste
  • ¼ cup minced cilantro to garnish
  • 2 tbsp oil or ghee
  • 5-6 curry leaves
  • 1 tsp mustard seeds
  • ¼ tsp asafetida

Instructions

  • Soak the tamarind in ½ cup of warm water.
  • Rinse the rice well and add it to the Instant Pot.
  • Squeeze the pulp out of the tamarind and strain it out. Repeat the process with another ½ cup of warm water. You dont have to soak it this time as the tamarind is already broken down. This is just to get any extra pulp in the tamarind.
  • Add the tamarind pulp, rasam powder or sambar powder, jaggery, chopped tomatoes, turmeric powder, black pepper, salt and water to the rice.
  • Close the Instant Pot and set the knob on the lid to SEALING.
  • Set the Instant Pot to MANUAL mode and adjust time to 7 minutes.
  • Once done, wait for pressure to release naturally, move the knob to VENT and open carefully once all the pressure is gone. If you are in a hurry, you can do a quick release by moving the knob to VENT position manually and then open once pressure is completely gone. You can tell when the little pin next to it goes down.
  • Heat the ghee or oil in a small saucepan and add the mustard seeds to it. Once they splutter, add the asafetida and curry leaves. Pour this on top of the rasam rice and mix well.
  • Garnish with minced cilantro and serve hot.

Notes

  • Rasam and rice are usually eaten with more rasam than the rice to have a stew like consistency. To get this when making rasam rice in the Instant Pot, I use more water to cook the rice - a ratio of 1:3 or rice:water
  • You can use rasam powder or sambar powder as the spice powder for this recipe. I usually use sambar powder as it tastes like rasam rice in the end and I don't like to have another set of spice powder mix that I have to make and store. Amma always made rasam with sambar powder, so I have also always done that. If you have a favorite rasam powder you use, feel free to use that.
  • Adding jaggery to anything sour and spicy rounds up the flavor and this is also something I have picked up from my mom and grandmom.

Nutrition

Serving: 2cups | Calories: 427kcal | Carbohydrates: 80g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 34mg | Calcium: 58mg | Iron: 1mg