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Tomato and Carrot Rasam, without rasam powder and dal made Instant Pot and Traditional Indian Pressure Cooker recipe). Easy and quick Rasam Spice mix recipe included.
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. Or, as accompaniment with rice . Every household in Southern India states has their own rasam recipe.
Tomato and Carrot Rasam(Instant Pot) with fresh tomatoes and carrots is vegan friendly.
I make Rasam in winters or chilly rainy evenings, when we relish warm soups. It comforts the body and the spices used in it help to keep the body warm and also enhances the digestive fire .
We love to have Rasam like this Tomato Rasam, sometime I add carrots to it for added nutrition like in this recipe or my tomato beetroot rasam . We like to have it as soup along with poppadoms. Kids also love to have garlic bread along with it. I know an unusual combination, but they just love the garlicky bread with any soup(like Tomato Cilantro and Moong Lentil Soup or Roasted Red Bell Pepper and Tomato Soup ) or pasta.
Rasam also goes well with steamed rice, idlis(Instant Rava Idlis) or Medu Vada. We also love the combination of Medu Vada and rasam and I will also like to try these Kanchipuram Idlis recipe by my blogger friend Priya Iyer for a hearty meal of South Indian Platter with Rasam .
Priya blogs at The World Through My Eyes and has lots of amazing traditional Indian and Gujarati recipes. Her food has Gujarati influence as she grew up in the colorful state of Gujarat.
I am linking my post to my Foodie Monday Bloghop group where the theme this week is #207RasamRaga suggested by Priya. she suggested that all the participating members cook up some healthy and nutritious rasam recipes for the coming winter months
How I make Tomato Carrot Rasam without Lentils and Rasam Powder
Traditionally, lentils and special rasam powder(special spice mix) are used to make rasam. But one can always do some variations here and there and adjust the recipe as per one’s preference. It is really quick and easy way where we add fresh ground spices.The aroma of fresh spices makes it more appetizing.
If you like to make this spice mix you can make a small batch , store in an air-tight bottle and use as required. It can be added to curries too. Double the amount of spices mentioned under spice mix section in recipe card to make easy Rasam Spice mix.
Ingredients and spices used to make Tomato Rasam
Ingredients used in Rasam preparations are very nutritious and beneficial for health. It is widely known now that the spices used in Rasam like Cumin Seeds, Black Pepper, Coriander Seeds are digestive stimulants. It means these enhance the digestive fire and help in digestion of food easily. Fenugreek and other spices also lower the cholesterol, blood sugar levels.
Health benefits of Tomatoes and Carrots are known to everyone. Both are rich in antioxidants, calcium , beta-carotene,iron(tomato) and Vit A(carrot), with amazing health benefits for all.
Rasam due to it’s highly beneficial effects on body is also considered as a best home remedy fro seasonal cold cough and fever. Trust me whenever my kids suffer fro any of seasonal infections I also feed them food that helps to fight infection. Some of the other comforting soups that I give my kids love Dhuli Masoor Dal(Red Lentils) , Dal Palak,Lemon and Coriander Soup, along with light Khichdi(Yellow Moong Dal Khichdi) meal. These are also pressure cooker recipes that can be easily prepared.
Fresh Tomatoes, you can use canned diced/peeled tomatoes or Tomato sauce too but I recommend using fresh ones for the recipe.
Carrots when available else you can skip it. Baby Carrots can also be added in this recipe.
Fresh green Coriander leaves add an extra taste to it and also add on to the nutritive value.
Spices for Easy Rasam Spice Mix.. Coriander Seeds, Cumin Seeds, Fenugreek Seeds and Black Pepper.
Curry Leaves are one of the important ingredient in this recipe. The real flavour comes with tempering of spices and fresh curry leaves. Use dried curry leaves in case you do not have the fresh ones.
Other ingredients are Green Chillies as per the spice level, dry whole red chilli for tempering.. these are optional and you can skip if you have low spice tolerance. Mustard seeds for tempering.
I also add 1-2 garlic cloves and small ginger piece, in winters as these are good for immunity against cold and cough.
Tamarind water made with tamarind pulp or paste mixed with jaggery (powder or a small piece), for the tangy and little sweet flavour. Jaggery also balances acidic properties of Tomatoes . You can add coconut sugar. castor sugar or any other natural sweetener also.
Add lemon before serving as a substitute to tamarind, in case it is not available or you avoid it for health reasons.
I didn’t use any green chillies here today, as there were none in refrigerator today. Also, Black Pepper is hot enough for my kids for spice level.
All the spices are available at Indian grocery stores or you can order from Amazon.
Let’s see now how I make Tomato and Carrot Rasam
Initial Steps to make Tomato and Carrot Rasam in Instant Pot and Stove-top Pressure Cooker remain the same.
Make Rasam Spice mix. Dry roast all the spices till it gives the aroma.
Cool and crush in motor and pestle or in grinder.
Roughly chop tomatoes and add fresh coriander leaves, green chilies (optional), ginger and carrots. Add garlic if using.
Prepare Tempering after Pureeing cooked Rasam Mixture(Common step for both the methods)
In another small pan or tempering pan, add 1 tsp of oil/ghee, add mustard seeds when seeds crackle , dry whole red chilli , add 4-5 curry leaves. Saute it for few seconds , then
Instant Pot Method
Plugin the Instant Pot, Set the Saute Mode on for 10 min. It takes less than this .
Add oil/ghee to inner pot.
When the display monitor shows HOT, add a tsp of oil , then 2-3 curry leaves and saute for few seconds.
Add chopped tomatoes, carrots, 1-2 tbsp of rasam spice mix, tamarind paste or water, jaggery and salt as per taste. Also add 2-3 cups of water.
I added jaggery with in tamarind water.
Cancel SAUTE Mode, close the lid and set the Pressure Cook Mode On for 10 minutes.
Once the timer goes off, after 2-3 mins, do Quick Pressure Release (QPR).Now you can blend it to fine consistency using a hand blender directly in inner pot. Or, use blender and blend in small batches. Do it carefully as the mixture will be hot. When doing in blender, strain the mixture, retain the water and then add to puree.
Now switch On the SAUTE Mode again for 5 minutes, let the pureed mixture come to boil. Add finely chopped fresh cilantro leaves/coriander leaves.
Meanwhile, prepare tempering and add to rasam.
Cancel Saute Mode and cover the lid for another 5 minutes , let all the flavours infuse in it.
Traditional Indian Pressure Cooker Method
Switch on the gas-stove on medium flame.
Add a tsp of oil in pressure cooker. Add curry leaves, asafetida(skip for gluten-free version), add chopped tomatoes, carrots and ginger with Easy Rasam Spice Mix, tamarind water, jaggery and 2-3 cups of water. Add salt as per taste.
Close the lid and cook for 3-4 whistles on Medium flame.After that wait for the pressure to release naturally.
Blend the rasam mix with hand blender or in mixer.
Prepare tempering as mentioned in Instant Pot method and add to Pureed rasam along with finally chopped fresh cilantro or coriander leaves. Add the remaining spice mix if you want the strong spice taste.
Do try this another Rasam recipe from my blog.. Apple Rasam with delicious apples and tomato with lentils.
Tomato and Carrot Rasam
- Instant Pot/Traditional Indian Pressure Cooker
- Hand Blender/Mixer
- 3 Tomatoes(Medium)
- 2 Carrots
- Tamarind Juice /Tamarind ball (small ball) or
- Pinch of Asafeotida Skip for Gluten-free version
- 1+ tsp+tbsp Any good plant based oil or ghee
- ½ tsp Mustard Seeds
- Handful of Fresh Coriander Leaves
- 5-6 Curry Leaves
- Ginger(small piece)
- Salt to taste
- 1 tsp Jaggery Powder/Sugar or any natural sweetener
- 1-2 Garlic Cloves optional
Easy Rasam Spice Mix
- 1 tsp Coriander Seeds
- 1-2 tsp Cumin Seeds
- ½ tsp Black Pepper corns
- 1/4 tsp Fenugreek Seeds
- Make Rasam Spice mix. Dry roast all the spices till it gives the aroma.
- Cool and crush in motor and pestle or in grinder.
- Roughly chop tomatoes and add fresh coriander leaves , green chilies (optional) and carrots.
Instant Pot Method
- Plug-in the Instant Pot, Set the Saute Mode on for 10 min. It takes less than this .Add oil/ghee to inner pot.
- When the display monitor shows HOT, 2-3 curry leaves ,pinch of hing/asafeotida and saute for few seconds.
- Add chopped tomatoes, carrots, 1-2 tbsp of rasam spice mix , tamarind paste or water(see below) , jaggery and salt as per taste. Also add 2-3 cups of water.
- Cancel SAUTE Mode, close the lid and set the Pressure Cooker Mode On for 10 minutes.
- Once the timer goes off, after 2-3 minutes do Quick Pressure Release (QPR).Now you can blend it to fine consistency using a hand blender directly in inner pot. Or, use mixer and blend in small batches. Do it carefully as the mixture will be hot.
- Now switch On the SAUTE Mode again for 5 minutes, let the pureed mixture come to boil.
- Serve hot.
Traditional Indian Pressure Cooker Recipe
- Switch on the gas-stove on medium flame. Add a tsp of oil in pressure cooker.
- Add curry leaves, asafetida(skip for gluten-free version), add chopped tomatoes, carrots and ginger with Easy Rasam Spice Mix, Tamarind water, jaggery and 2-3 cups of water. Add salt as per taste.
- Close the lid and cook for 3-4 whistles on Medium flame.After that wait for the pressure to release naturally.
- Blend the rasam mix with hand blender or in mixer.
- Prepare tempering add to Pureed rasam along with finally chopped fresh cilantro or coriander leaves. Add the remaining spice mix if you want the strong spice taste.
Tempering for Rasam
- In another small pan or tempering pan, add 1 tsp of oil/ghee, add mustard seeds when seeds crackle , dry whole red chilli , add 4-5 curry leaves. Saute it for few seconds , then add to rasam.
Make Tamarind Water from dry Tamarind/pulp
- Soak tamarind in a bowl of lukewarm water for 5-10 minutes. or microwave for 30 secs.
- Once the water is cool enough to touch, squeeze the pulp with hand then strain the water and discard the pulp.
- Instead you can also use ready made tamarind pulp(1 tsp) mix in a bowl of water and add to rasam. Adjust as per the tanginess required.
Do try this simple and easy Rasam recipe in Instant Pot / Pressure Cooker for days when you just don’t feel fine want something comforting or just enjoy as an appetizer before meals.
Make it in big batch for your parties and get togethers. You can also freeze this. Stays good in refrigerator for about 2-3 days. I make it fresh and don’t store it for long.
Do give me feedback on the recipe whenever you make it.
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