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Tomato and Carrot Rasam

Easy Tomato and Carrot Rasam Recipe in Instant Pot and Traditional Pressure Cooker Recipe, made without Dal(Lentils) and rasam powder.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Main
Cuisine: Indian, South Indian
Keyword: Rasam Recipes, Tomato Rasam Recipe, Vegan Recipes
Servings: 4

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

Skip Garlic for No Onion-Garlic Recipe.
Add a tsp of sugar or jaggery if you tomatoes are too tart.