Savor the taste of Rasam Rice, a classic South Indian dish. With the Instant Pot, you can whip up this vegan one-pot meal in just 30 minutes! It's loaded with veggies and spices to give you that wholesome comforting meal!
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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.
Ingredients needed 🧾
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.
How to make it 🔪
Soak rice and tur dal separately for 15 minutes. Drain the water and keep it aside for now.
- 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.
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Serving suggestions 🍽
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.
Top recipe tips 💭
To make it gluten-free, skip adding asafoetida. 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. If making this Indian food for kids, tone down the spice level.
FAQs 📖
If you forgot or don't wish to soak the rice and lentils prior, rinse them well and then add them to the Pot. Increase the cooking time to 20 minutes instead of 10 minutes. Soaking the rice and lentils beforehand gives the dish a nice texture as it cooks well.
If you don't have an Instant pot, you can even make this in a regular pressure cooker. The other way to enjoy beetroot rasam with rice is to make it separately. Follow any of my rasam recipes and then serve it with steamed rice.
Soak lemon sized tamarind in hot water for 15 minutes. Then squeeze out the water and add this tamarind water to the pot when adding tomatoes. Alternatively, you can also use store-bought tamarind paste. You can also use lemon juice instead of tamarind. The taste will alter slightly.
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.
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. I have used tur dal here, but you can use any lentils available to you. Moong dal and masoor dal also tastes great.
You can make this vegan Indian dish ahead of time and store in the fridge for 2-3 days. It will thicken as it cools. When reheating, sprinkle water and reheat. To give it an instant lift, prepare a second tadka. Fry mustard seeds, cumin seeds, and curry leaves in vegan ghee. Pour this tadka over the rasam rice before serving.
More recipes with Beets
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Recipe 📖
Instant Pot Beetroot Rasam Rice
Equipment
Ingredients
- 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.
Prasad Chellingi says
Hi !
This looks to be a lovely recipe !
But how to make this rasam without the saadam ? Am looking to make just the beetroot rasam without rice added (as on those occasions when I already have rice cooked!)
Thank you.
Regards,
Prasad.
Priya says
Just don't add the rice. Follow the recipe without rice. You will have to cook the beets separately and add it to the rasam. Hope this answers your question. Thank you.
Prasad Chellingi says
Hi !
This looks to be a lovely recipe !
But how to make this rasam without the saadam ? Am looking to make just the beetroot rasam without rice added (as on those occasions when I already have rice cooked!)
Thank you.
Regards,
Prasad.
Bintu | Recipes From A Pantry says
I am definitely going to be trying this rice in the Instant Pot, it sounds absolutely delicious!
Priya says
Thank you
Bry says
This was such a tasty recipe and a great way to use beetroot too! Thanks!
Priya says
glad you enjoyed it.
David says
Yum! I love Indian food, but don't think I've ever had a dish with beets in it. Looks delicious, perfect for my new Instant Pot!
Priya says
yay! do try it and let me know how it turned out.
Dannii says
I never would have thought to use beetroot this way. It sounds amazing.
Priya says
Thank you so much
Sarah | Wandercooks says
Excellent! I was looking for a new recipes to use my curry leaves out the back. Thank you!
Priya says
I have many other recipes where you can use curry leaves. You can check them out. 🙂
Capri says
I love Indian food and I love Beets. Such an amazing flavorful recipe!!
Priya says
Thank you. Do give the recipe a try.
Toni says
I really love how flavorful and tasty this is! My family loved it!
Priya says
I am so glad to hear that! Thank you
Marlynn | Urban Bliss Life says
This rice looks so rich in flavor, and I love the colors of this dish!
Priya says
Glad you liked it
Sisley White says
My taste buds are tingling right now. I can't wait to make this!
Erika Ritchie says
This looks delicious. I love the beautiful color too!
Priya says
Thank you so much.
Julia says
This looks so good! I love cooking with beets so putting this on my list of recipes to try.
Priya says
same here! Love beets.