Rasam Rice | One Pot Rasam Sadam (Instant Pot)

5 from 65 votes

Rasam Rice | One Pot Rasam Sadam (Instant Pot)

Rasam Sadam is one of my favorite comfort meals. This one-pot rasam rice made in the instant pot is the most convenient and easy recipe. This paired with some potato curry or kovakkai poriyal is so delicious that you will go back for seconds.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Rice Dishes

Cuisine: South Indian

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 199kcal

Author: Sandhya Ramakrishnan

Equipment

1 Instant Pot
1 Blender

Ingredients

¾ cup Rice I used sona masoori
2 Tablespoon Tuvaram Paruppu / toor dal
1 large Tomatoes about 1 cup chopped
2 Green chilies
½ inch Ginger
1 teaspoon Black peppercorn
1 teaspoon Cumin seeds / jeeragam
½ teaspoon Turmeric powder
¼ teaspoon Asafetida
2 teaspoon Ghee
1 teaspoon Mustard seeds
1 Tablepoon Lemon juice
few Cilantro
to taste Salt

Instructions

Prep work - Soak the toor dal / tuvaram paruppu in water for about 10 to 15 minutes.
Turn the instant pot on sauté mode.
Add the Ghee and then when it heats up, add the mustard seeds.
In the meantime, grind together, tomato, ginger, black pepper, cumin, seeds, drained lentil (toor dal), and green chilies.
Add this to the instant pot along with turmeric powder, asafoetida, and salt. Mix well.
Add the washed and drained rice, and mix to combine. Now add the water needed. I used about 3 cups of water. We can adjust the consistency to make it runnier after the rasam sadam is done cooking.
Set the instant pot on pressure cook mode for 12 minutes.
I also placed a trivet and then placed some white rice to cook to use for Yogurt rice.
Once the instant pot turns off let the pressure release naturally.
Open the lid and carefully mix everything together.
If you prefer smoother and creamier rasam rice, gently mash everything together using a ladle.
Adjust the consistency of the rice by adding hot water. Again I used close to one cup of hot water to make my rasam sadam more flowing in consistency. At this stage also check for salt and adjust it.
Add the lemon juice and garnish with cilantro.

Notes

Serving suggestion

Serve the one-pot rasam rice hot with poriyal or appalam. I served mine with potato curry.

Rasam sadam also tastes amazing when served alongside crunchy chips. Pair it with Raw banana chips or Bittergourd chips and you will be amazed.

When I make spicy rasam sadam, I like to pair it with something cooling. Kootu or pachadi/raita are best then.

Expert tips

I did not use tamarind for my one-pot rasam sadam recipe and instead used lemon juice. If not using lemon juice, soak a small marble-sized tamarind piece and grind it along with the tomatoes.

Seasoning with ghee gives the rasam sadam the best flavor. Skip the ghee and use any cooking oil to make it vegan.

I soaked and ground the toor dal to get the smooth texture of rasam rice and also to make sure that the lentils cook.

Rasam rice will keep becoming thicker and soak up all the liquid as it cools. Make sure to adjust the consistency by adding hot water. Also, make sure to check the salt if adding hot water.

Nutrition