Rasam Rice - Instant Pot Recipe

Rasam rice is comfort food

Here is a South Indian staple dish that is extremely popular across all ages! Being a Tam Brahm, I have grown up eating rasam sadam (rice in Tamil). We would also enjoy a glass of Rasam soup as an evening snack.

This vegan 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. 

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 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. 

It's simple, easy and quick to make. Rasam is also easy to digest. There are many varieties of rasam. I have shared three of them here - Tomato rasam, Paruppu rasam, and Jeera Milagu rasam. Beetroot rasam is another popular variety. I have used my family's beets rasam recipe and prepared this easy and delicious meal called Beetroot rasam rice in the Instant Pot!

Rasam sadam in the Instant Pot

Making Beetroot rasam rice in the Instant Pot is 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. It's a one-pot meal, which means you have fewer utensils to wash later. Most importantly, the taste is not compromised.

Rasam rice in a cooker is a great idea! Try it! This Instant Pot beetroot rasam sadam is my kind of comfort food in a bowl. It is tangy, peppery, fragrant from spices used and a wholesome dish to have on any day. 

Beetroot - Beets detox the body by pushing out the toxins. They also have anti-inflammatory properties. Plus, the beetroot color makes this vegetarian meal even more appetizing. If you love beets, make this Beetroot Poriyal. It's delicious!

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 - Although any 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. Black pepper also ensures smooth metabolism by removing all toxins.

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 rasam rice 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. 

Tamarind - You can use paste, puree, or as is. Adding tamarind eases bowel movement and soothes the digestive system.

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. 

Serve it warm with a generous dollop of vegan 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.