Go Back
Print
instant pot rasam soup

Rasam Soup

Rasam soup is a fantastic immune -boosting recipe.Having this rasam soup weekly once or twice will keep you stronger .

Course Soup
Cuisine Indian
Keyword rasam recipe, rasam soup, south indian rasam
Prep Time 5 minutes
Cook Time 5 minutes
Author Nithya

Ingredients

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)

Other ingredients

  • 10-15 numbers garlic cloves
  • 1 tbsp tamarind paste
  • salt to taste
  • 1/2 tsp turmeric powder
  • Cilantro leaves Finely chopped
  • 3 cups water

Instructions

  1. 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.

  2. 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.

  3. 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

  4. 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.

  5. 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

  6. Our piping hot rasam soup is ready to serve.

Recipe Notes

If you want, do a simple seasoning - heat a tsp with ghee/oil with some mustard seeds and curry leaves.