One pot rasam rice, a simple one pot meal made in Instant Pot. A quick and easy hearty meal for those busy and lazy days.
Quick and easy rasam rice | Pressure cooker rasam rice | Rasam sadam in pressure cooker | Instant pot rasam rice | One pot rasam sadam | No garlic rasam sadam | Rasam rice without garlic | Pressure cooker meals | Instant pot meals | Vegetarian one pot meals | Sattvic Lunch ideas | Mini Lunch thali | South Indian lunch thali
Table of contents
One Pot Meals
Love quick and easy one pot meals, who doesn't? On days you don't the strength and energy to cook a meal, and eating out is not an option, one pot meals are life savers. A simple home cooked meal is far better than any take away.
With the weather change and my sinus allergy, we are surviving with basic minimal meals at home. All this week I have made just some rasam and lot of one pot meals, starting with this yummy sambar sadam.
if you love experimenting with cuisines from other states, check this flavorsome Moong Ketchir with radish raita from Kashmir.
Instant Pot Rasam Sadam
Rasam runs in the veins of every south-indian. As kids they might have not liked it much, but as a grown up you know that there is no better food than a simple rasam.
Todays one pot rasam rice, is almost similar to paruppu rasam mixed with rice. This pressure cooker rasam sadam, uses freshly ground rasam powder to elevate the flavor a bit more, but you can skip this and use your own in stock rasam powder.
I made this instant pot rasam sadam as our weekday meal this week along with some finger licking curd rice and potato curry and served it like a mini lunch thali.
- Main ingredients : Rice & dal are the main heroes of this delish one pot meal. I have used Ponni raw rice along with tuvar dal and moong dal in this rasam rice.
- Rasam Gravy : Tomatoes along with ginger, green chili and a small amount tamarind soaked in water and fresh coconut is used for the creamy rasam rice base.
- Spices : A combination of coriander seeds, black pepper and cumin, along with chana dal, moong dal and red chili is roasted and ground to fine powder for this delish one pot rasam rice.
- Fat : Ghee is prefered, but i went with cold pressed groundnut oil.
- Garnishes : Oh lots of fresh coriander, that is a must.
Step-wise Instructions to make Rasam Saadam
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure rice and dal in a bowl. Wash 3-4 times with water, until the water runs clear. Soak rice and dal until use. Soak tamarind in ½ cup of water.
- In a small pan, add drops of oil and roast the ingredients given under 'Roast & grind'. Roast in a medium flame, keep sauteing continuously.
- Once the dal turns golden brown, take it off the heat. Transfer the contents to a flat plate, allow it cool completely. Once it is cool, take this in a small spice grinder and grind it to a fine powder. Keep aside until use.
- In another larger blender, take 2 chopped tomatoes, fresh coconut, green chili, fresh ginger, curry leaves and the soaked tamarind along with the water. Grind it to a smooth liquid. Keep aside until use.
- Plug the instant pot, when hot add oil, splutter mustard seeds, hing and add 1 chopped tomato and saute for a minute.
- After sauting add ¼ cup of water to this and deglaze the pot well. This helps in avoiding Food burn.
- Add ground rasam gravy to the IP. Add 1 cup of water the blender jar, shake well and add that water to the IP. Add the freshly ground rasam spice powder.
- Drain the excess water from the soaked rice and dal, add it to the IP. Add 5 cups of water, add salt and turmeric powder. Add finely chopped coriander leaves.
- Mix well. Close the IP lid, turn of saute mode. Set pressure cook for 8 minutes.
- Once done, let the instant pot release pressure normally for 15 minutes. Then do a quick pressure release.
- Open the lid carefully, there will be lots of steam. Use a ladle and mix well.
- Finally the tempering, this is purely optional. Add oil, splutter mustard seeds, cumin seeds, lots of fresh curry leaves, 3-4 red chilies and hing. Pour this sizzling tadka over the sambar sadam. Mix and serve it hot.
Do you like this Rasam Rice? PIN IT
Recipe Card for Instant Pot Rasam Rice
One Pot Rasam Sadam| Instant Pot Recipe | Mini Lunch Thali
- Instant Pot or Pressure cooker
- Magic bullet or equivalent blender for grinding the masala
- 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
- 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
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
- 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.
- 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 m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
FAQ : Brahmin Style Rasam Sadam
No problem at all, you can use a normal pressure cooker. Pressure cook for 4-5 whistles and let the pressure release normally.
For personal reasons, recent years, we avoid cooking with onion and garlic. But if you prefer garlic in rasam sadam, go ahead and add 4-5 cloves of it while grinding the rasam gravy base.
Freshly ground masala adds lots of taste and texture to this rasam sadam. But you can use your in stock rasam powder also to make this instant pot rasam rice.
Food burn happens when the food is stuck to the bottom of the pan. Deglazing is very important as it helps to avoid Food burn while cooking in IP. After sauteing tomato, add ¼ cup of water to the instant pot, use a long ladle and scrap bottom of the pan nicely, stir well.
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
While making one pot meals like sambar sadam or rasam sadam, it is important to add good amount of liquid and seasonings. I have used 1 cup rice and ¾ cup dal, for this amount I have used almost 5-6 cups of water.
It is natural for this kind of one pot meal to turn little cake-y as it rests. If this happens, just before serving, add ½ cup to 1 cup of hot water, adjust salt, add a good tempering of red chilies and curry leaves, give a good stir and serve.