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Carrot tomato rasam in instant pot
Rasam is thin consistency spicy and tangy soup from South India, flavoured with special spice mix .. Rasam Powder. It is one of the important part of South Indian Meal and is served as digestive drink before meals.
Course
Dinner, Lunch, Soups
Cuisine
Indian, south indian
Keyword
carrot rasam, carrot soup, rasam, tomato soup, vegan soup
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Author
Sowji'sKitchen
Ingredients
1
Carrot
Large
1
Tomato
1
Cup
Water
1
tsp
Rasam powder
1
tsp
Pepper powder
1
tsp
Jaggery
Pinch
Turmeric
1
tbsp
Tamarind juice
Seasoning
1/2
tsp
Cumin seeds
1/2
tsp
Mustard seeds
Curry leaves
1
Red chili
Hing
Instructions
Preparation method in Instant Pot
Press SAUTE mode on Instant Pot.
Add the tomato, chopped carrots and 1 cup of water to the inner pot of the Instant Pot.
Close the Instant Pot and make sure the vent is in the sealing position.
Now select the manual mode and set the time to 6 minutes at high pressure. Pressure cook for 6 minutes and release the pressure naturally.
After the pressure is all released, carefully open the lid and allow it to cool for 10 to 15 minutes
Now remove the tomato skin from the cooked tomato and discard.
Put everything in a blender and make into smooth paste. (In video i have used immersion blender to make paste).
Now set the Instant Pot in saute mode. (If you are using blender Add the puree back into the pot.)
Add the salt, jaggery,pepper , turmeric and rasam powder and mix. Simmer for 5 minutes and turn off the Instant Pot.
Add oil to pan
Add cumin seeds, mustard seeds, curry leaves, hing and red chili. Fry until golden .
Adjust salt and pepper before serving.
Add seasoning to prepared rasam.
Garnish with coriander leaves
Serve hot like soup or we can serve with steamed rice .
Traditional Indian Pressure Cooker Method
Switch on the gas-stove on medium flame.
Add the tomato, chopped carrots and 1 cup of water to the pressure cooker.
Close the lid and cook for 3 whistles on Medium flame.After that wait for the pressure to release naturally.
Now remove the tomato skin from the cooked tomato and discard.
Put everything in a blender and make into smooth paste.
Pour the puree into sauce pan
Add the salt, jaggery ,pepper , turmeric and rasam powder and mix. Simmer for 5 minutes and boil desired consistency.
Add oil to pan
Add cumin seeds, mustard seeds, curry leaves, hing and red chili. Fry until golden .
Adjust salt and pepper before serving.
Add seasoning to prepared rasam.
Garnish with coriander leaves
Serve hot like soup or we can serve with steamed rice
Notes
Add lemon before serving as a substitute to tamarind, in case it is not available or you avoid it for health reasons.