Instant Pot Beetroot Rasam Rice

Beetroot rasam rice is a comforting one-pot meal from the South Indian cuisine. Cooking it in the Instant pot makes it a quick & easy go-to vegetarian dish! This Instant Pot rasam rice which is a staple South Indian food, can be made under 30 minutes!

For the love of South Indian food

Having grown up in a South Indian household, you can imagine how much I love this cuisine. A good South Indian food is hard to resist. Generally speaking, South Indian cooking is based around rice, lentils, and stews which means they are largely easy vegetarian recipes. 

Food items like Idli, Dosa, etc are mainly fermented which are healthy for gut microbiota. They are also rich in probiotics. Fermentation improves digestibility, enhances B vitamins and boosts the immune system.

Actually most of the South Indian food cooked in my household is vegan if you skip the ghee. Feel free to check out the South Indian category while you are here and check out all the amazing recipes in there.

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Rasam and rice is comfort food!

Here is a South Indian staple dish in Indian cooking that is extremely popular across all ages! Being a Tam Brahm, I have grown up eating rasam with rice. We would also enjoy a glass of Rasam soup as an evening snack. I, of course, miss my mom's tomato rasam but now I too can make a decent rasam following her recipe. I also learned to make a different kind of paruppu rasam from my aunt. You can find that recipe here. 

This vegetarian Indian dish is like comfort food for us and especially after long days of travel when we get back home, we are always craving either rasam rice or dal rice. It is also our go-to meal when someone falls sick or is feeling low in energy. 

But first, what is rasam?

The word Rasam is derived from the word ‘rasa’ which means juice or extract. This soup-like dish is tangy in flavor and with time has traveled pan India and even across the globe. The essence of this vegetarian Indian dish lies in the magical power of this dish that not only satisfies the taste buds but also quietly protects the human body from various health issues. 

Is rasam good for health?

This South Indian food recipe is great for you! Here is why:

• is a vegetarian Indian dish.
• easy-to-digest side dish.
• very simple and quick to make.
• it eases bowel movement and soothes the digestive system, thanks to the tamarind in it. 
• black pepper is a strong spice that ensures smooth metabolism by removing all toxins, thereby helping in weight loss.
• it deserves the stature of a ‘balanced diet’ because of the abundance of minerals and vitamins in it. 
• is rich in antioxidants that prevent free radical activity. 

Since I often make rasam and rice on weekends, I loved the idea of making it together in the Instant Pot. Now, this has become my preferred way to cook this dish whenever we are craving for it (and that is very often)! I had always wanted to try Beetroot Rasam becuase of its unique flavor. So I decided to make that instead of the regular rasam. 

Why make Beetroot Rasam Rice in the Instant Pot

• One-pot vegetarian Indian dish.
• It's extremely convenient. You don't need to make 2 separate dishes - rasam and rice. Instead, cook it all together in the IP.
• That makes it a time-saving recipe.
• Fewer utensils to wash later.
• The taste is not compromised. Rasam rice in a cooker is a great idea!

So if you are looking for easy Indian food recipes or authentic Indian dishes, then this dish is for you. This instant pot rasam sadam rice is my kind of comfort food in a bowl. It is tangy, peppery, fragrant from spices used and a perfect dish to have on any day. 

BTW, while you are here, also check out this delicious South Indian dessert that I make in the Instant pot called Paal Payasam. It's a rice pudding that you can devour after a spicy bowl of rasam rice. 

Key ingredients to make Beetroot Rasam Rice 

Don't be overwhelmed by looking at the list of ingredients needed to make this comforting South Indian food recipe. It may look too much but trust me, each ingredient has a role to play in making this dish what it is. Cooking Indian food is not difficult if you have all the right ingredients. 

• Beetroot - Beets detox the body by pushing out the toxins. They also have anti-inflammatory properties. We all need to do a beetroot cleanse every once in a while. Plus, the beetroot color makes this vegetarian meal even more appetizing. 
• Lentils - In order to make an authentic rasam recipe, you need lentils. It gives so much soul to the dish. They are a great source of plant-based protein and fiber.
• Rice - What do you eat with Rasam? Rice. Yes, rasam rice or rasam sadam is one of the most favorite and popular food combos from the South Indian buffet! Although white rice is the preferred choice here, you can use brown rice or quinoa as well. 
• Rasam powder - No rasam recipe is complete without the mention of rasam powder. Now the best rasam powder is homemade. but if you don't have access to it, you can but it at any Indian grocery store or from Amazon. It's a spice mix made with different roasted lentils and dried red chilies. 
  • I will share my family recipe on how to make rasam powder at home very soon. So stay tuned. 
• Peppercorn and asafoetida help the secretion of acids that aid digestion. They also prevent the formation of gas and flatulence. 
• Turmeric has anti-inflammatory properties. 
• Lemon gives it the required tang. 
• Tomatoes - Rasam in incomplete without tomatoes. The juicy red tomato makes this rasam very flavorful. Use fresh tomatoes instead of canned ones for this recipe. 
• Cilantro and curry leaves - These aromatic herbs give a refreshing flavor to this one-pot meal. You can find curry leaves in any Indian grocery store or on Amazon.
• Mustard seeds, cumin, and fennel seeds give this dish an intense flavor. 
• Ghee (not in pic) is essential in rasam. The flavor of ghee over rasam rice is pure bliss. Do add it if you are not vegan. 

How to make Beetroot Rasam Rice in an Instant Pot

Follow these easy steps to make this South Indian vegetarian recipe. First, soak rice and tur dal separately for 15 minutes. Drain the water and keep it aside for now. 

1. Turn on the Instant pot in saute mode. Add ghee. 
2. Once it melts, add mustard seeds, fennel seeds, cumin seeds, and peppercorns. They will begin to crackle.
3. Add asafoetida and turmeric powder. Fry for 10 seconds.
4. Then add chopped tomatoes along with curry leaves and saute for a minute. 
5. Then add chopped beets and continue to saute for another minute. 
6. Add rasam powder. Mix and fry this for 15 seconds.
7. Now add the drained rice and lentils. Cook lentils and rice together for 30 more seconds.
8. Add water along with salt and stir it all together. Cancel the saute mode. Close the IP with the lid. Select manual mode, Ensure the vent is in seal position. Cook manually for 10 minutes. 
9. Release pressure naturally. Open the lid. Garnish with chopped cilantro and lemon juice. Lightly mix it all together. 

Serving suggestions

Serve it warm with a generous dollop of ghee on top. Serve a side of papad and pickles with it. You can also pair it with Spicy Potato Curry, Medu Vada and/or Curd Rice for a complete South Indian meal experience. 

Enjoy this hearty and comforting vegetarian Indian dish called Beetroot Rasam Rice for lunch or dinner. 

Tips to make this Indian vegetarian recipe

Follow these tips to make rasam sadam in a pressure cooker. 

• Besides ghee, this dish is vegan. Swap ghee with any cooking oil to make it your vegan Indian food.  To make it gluten-free, skip adding asafoetida.
• If you don't have an Instant pot, you can even make this in a regular pressure cooker.
• The other way to enjoy rasam rice is to make it separately. Follow any of my rasam recipes and then serve it with steamed rice.
• You can swap white rice with brown rice, couscous or quinoa. I have used Surti Kolam rice, but even Jasmine rice, Sona masoori or Basmati rice will work. 
• If you don't wish to soak the rice and lentils prior, add them raw and increase the cooking time to 15 minutes.
• You can use tamarind instead of lemon. if using tamarind. Soak a lemon sized tamarind in hot water for 15 minutes. Then squeeze out the water and add the tamarind water to the pot when adding tomatoes. Or use tamarind paste. 
• You can even make this without the beetroot. It will just be simple rasam rice. You can also add carrots instead of or along with beets.
• Homemade rasam powder tastes best, but even the ones available at the stores and on Amazon is fine. If you want to quickly make it at home - Grind a few peppercorns, cumin seeds, 2 dried red chilies, and a few curry leaves roughly and use instead of rasam powder. Optionally add a couple of cloves of garlic, if you love garlic rasam.
• I have used tur dal here, but you can use any lentils available to you. Moong dal and masoor dal also tastes great. Soaking the rice and lentils beforehand helps to speed up the cooking process. 
• If making this Indian food for kids, tone down the spice level. 
• If you want, you can give a second tadka on top. Fry mustard seeds, cumin seeds, and curry leaves in ghee. Pour this tadka over the prepared rasam rice before serving. 
• You can make this vegetarian Indian dish ahead of time and store it in the fridge for 2-3 days. 

If you do try this Instant Pot Beetroot Rasam Rice recipe or any other recipe from the blog, please let me know. I welcome your comments, star ratings, tweaks, and suggestions.

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Recipe 📖

Instant Pot Beetroot Rasam Rice

Priya Lakshminarayan

Beetroot rasam rice is a comforting one-pot meal from the South Indian cuisine. Cooking it in the Instant pot makes it a quick & easy go-to vegetarian dish!

4.94 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Instant pot, Main Course

Cuisine Indian, South Indian

Servings 4 people

Calories 261.41 kcal

Equipment

• Instant Pot

Ingredients  

1x2x3x

• ▢ ½ cup rice
• ▢ ½ cup tur dal
• ▢ 1 tablespoon ghee
• ▢ 1 teaspoon mustard seeds
• ▢ 1 tablespoon fennel seeds
• ▢ 1 tablespoon cumin seeds
• ▢ 4 peppercorns
• ▢ ¼ teaspoon asafoetida
• ▢ 1 teaspoon turmeric powder
• ▢ 2 tomatoes chopped
• ▢ 2 beetroot peeled and chopped
• ▢ 2 tablespoon rasam powder
• ▢ salt
• ▢ 4 cups water
• ▢ ¼ cup cilantro chopped
• ▢ 2 tablespoon lemon juice

Instructions 

• Soak rice and lentils seperately for 15 minutes. Drain the water and keep it aside.
• Turn on the Instant pot in saute mode. Add ghee.
• Once it melts, add mustard seeds, fennel seeds, cumin seeds, and peppercorns. They will begin to crackle.
• Add asafoetida and turmeric powder. Fry for 10 seconds.
• Then add chopped tomatoes along with curry leaves and saute for a minute.
• Then add chopped beets and continue to saute for another minute.
• Add rasam powder. Mix and fry this for 15 seconds.
• Now add the drained rice and lentils. Cook lentils and rice together for 30 more seconds.
• Add water along with salt and stir it all together. Cancel the saute mode. Close the IP with the lid. Select manual mode, Ensure the vent is in seal position. Cook manually for 10 minutes.
• Release pressure naturally. Open the lid. Garnish with chopped cilantro and lemon juice. Lightly mix it all together.
• Serve it warm with a generous dollop of ghee on top. Serve a side of papad and pickles with it.

Notes

• Besides ghee, this dish is vegan. Swap ghee with any cooking oil to make it your vegan Indian food.  To make it gluten-free, skip adding asafoetida.
• If you don't have an Instant pot, you can even make this in a regular pressure cooker.
• The other way to enjoy rasam rice is to make it separately. Follow any of my rasam recipes and then serve it with steamed rice.
• You can swap white rice with brown rice, couscous or quinoa. I have used Surti Kolam rice, but even Jasmine rice, Sona masoori or Basmati rice will work. 
• If you don't wish to soak the rice and lentils prior, add them raw and increase the cooking time to 15 minutes.
• You can use tamarind instead of lemon. if using tamarind. Soak a lemon sized tamarind in hot water for 15 minutes. Then squeeze out the water and add the tamarind water to the pot when adding tomatoes. Or use tamarind paste. 
• You can even make this without the beetroot. It will just be simple rasam rice. You can also add carrots instead of or along with beets.
• Homemade rasam powder tastes best, but even the ones available at the stores and on Amazon is fine. If you want to quickly make it at home - Grind a few peppercorns, cumin seeds, 2 dried red chilies, and a few curry leaves roughly and use instead of rasam powder. Optionally add a couple of cloves of garlic, if you love garlic rasam.
• I have used tur dal here, but you can use any lentils available to you. Moong dal and masoor dal also tastes great. Soaking the rice and lentils beforehand helps to speed up the cooking process. 
• If making this Indian food for kids, tone down the spice level. 
• If you want, you can give a second tadka on top. Fry mustard seeds, cumin seeds, and curry leaves in ghee. Pour this tadka over the prepared rasam rice before serving. 
• You can make this vegetarian Indian dish ahead of time and store it in the fridge for 2-3 days.  
•  

Nutrition

Calories: 261.41kcal | Carbohydrates: 43.66g | Protein: 10.47g | Fat: 5.81g | Saturated Fat: 2.52g | Cholesterol: 9.6mg | Sodium: 55.54mg | Potassium: 650.09mg | Fiber: 10.97g | Sugar: 5.21g | Vitamin A: 612.35IU | Vitamin C: 15.71mg | Calcium: 94.64mg | Iron: 5.33mg

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