• 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.