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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.
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Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, Main
Cuisine Indian, South Indian
Servings 4


  • 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.


Skip Garlic for No Onion-Garlic Recipe.
Add a tsp of sugar or jaggery if you tomatoes are too tart.
Keyword Rasam Recipes, Tomato Rasam Recipe, Vegan Recipes
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