Rasam soup is a South Indian soup served with rice and papad. Rasam soup is done with a blend of spices like black pepper, cumin seeds, garlic, cilantro leaves, etc. It’s an integral part of every south Indian meal and a fantastic immune booster recipe
We make varieties of rasam like tomato rasam, cumin pepper rasam, garlic rasam, lemon rasam, etc. Today I’m sharing one of my family favourite immune-boosting rasam recipe with a blend of all spices using instant pot.I’m using 3 qt instant pot to make this rasam recipe. This is a spicy Indian soup and definitely one of the best Indian soup recipes.
Rasam ingredients are mainly cumin, black pepper, garlic, red chili. This rasam tastes just like pepper rasam recipe. This is not an instant rasam since we make the rasam powder fresh by roasting the ingredients. This recipe is rasam without dal.
The word Rasam is derived from the word ‘rasa’ which means juice or extract
The form you have selected does not exist.
Sometimes I ignore making this rasam recipe but after I saw my toddler love for the rasam I started to make every day. She has it with idli, dosa, rice, etc. Sometimes we enjoy it as an evening soup.
In India when someone falls sick rasam is given as the comfort food.
How long can Rasam be stored?
Rasam soup can be stored a maximum of 2- 5 days.
What is the difference between Rasam and Sambar?
People always get confused between rasam and sambar. Rasam is liquid consistency and sambar is of thick consistency. Rasam is very little lentil or no lentil or just lentil cooked water whereas sambar has a large amount of lentil. We don’t add any vegetable in rasam.. Will post the instant pot sambar recipe soon.
Can rasam, be boiled at high temperatures?
No, the rasam should not be boiled at high temperatures. That is one of the reasons I just boil tamarind water to remove the raw taste of tamarind and then add the spices.
Rasam soup is a fantastic immune -boosting recipe.Having this rasam soup weekly once or twice will keep you stronger .
To roast and grind – can be done in stovetop or instant pot 'saute' mode
- 1 tbsp coriander seeds
- 1 number red chilli increase or reduce as per you taste
- 1/2 tbsp peppercorn – black
- 1/2 tbsp cumin seeds
- 5 numbers garlic cloves
- 1 tsp oil or ghee(clarified butter)
- 10-15 numbers garlic cloves
- 1 tbsp tamarind paste
- salt to taste
- 1/2 tsp turmeric powder
- Cilantro leaves Finely chopped
- 3 cups water
Turn on the instant pot, 'saute' mode once it displays hot add ghee/oil and roast all the garlic until it turns light golden brown and keep it aside.
In the same pot add the spice mix and roast in for 2 minutes and turn off the instant pot and add a cup of water and transfer it to a blender and make a paste.
Again in the same pot add tamarind paste with two cup of water, few roasted garlic pods, turmeric powder, salt and steam for 1 minute. Do a natural release
Open the instant pot , turn on the saute mode and the grounded spice paste. Add one more cup of water. I just add the water to the spice jar so that we will not waste the spice mix stuck in the jar.
Give everything a quick stir and let it come to a rolling boil. Turn off the instant pot. Add some finely chopped cilantro leaves and enjoy
Our piping hot rasam soup is ready to serve.
If you want, do a simple seasoning – heat a tsp with ghee/oil with some mustard seeds and curry leaves.