Udupi-Style Tomato Rasam

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Tomato rasam (Udupi saaru) is a delightfully tangy and spicy concoction often served with rice or savored as is. Learn how to effortlessly make this simple yet tantalizing soup in your Instant Pot. 

Rasam (meaning juice or essence) is a popular lentil-based soup from the southern part of India, where it is often served with mounds of rice. I may be biased because of my South Indian roots, but I would choose this rasam over dal any day because, just like the Thai soup – Tom Yum, it is spicy, tangy, and mind-blowingly delicious. 

Why you will love this recipe

This is undoubtedly the best rasam I have had – it has a nice tangy flavor, and I can gulp down bowlfuls without hesitation.  It is also one of my mom’s recipes, and with some trial and error, she came up with this kickass recipe after she tasted this dish in a temple. 

Here are a few reasons this dish makes a constant appearance on our dinner table – 

1. Easy Instant Pot recipe – All you need to do is add all the ingredients to the pressure cooker and set the timer. 
2. The perfect balance of flavors – spicy and tangy with a hint of sweetness.
3. Tastes delicious as a soup or when accompanied by rice.

How to make rasam in your Instant Pot

Here’s what you need to know about tomato rasam – there is no set recipe, and every South Indian home has its own version. Since we hail from Karnataka, this version resembles the rasam or saaru you’ll find in Udupi restaurants.

If you don’t have certain ingredients, like tamarind, don’t let that stop you from making this dish. I have shared easily available substitutions below. 

Instructions

1. If using fresh tamarind, soak it in 1/2 cup of hot water for about 10 minutes while you prep the remaining ingredients. Strain to obtain the juice and discard the tamarind flesh. If using tamarind paste, skip this step.
2. Add dal, tomatoes, tamarind juice (from step 1) or paste, turmeric powder, green chilies, chili powder, jaggery, and salt, along with 4 cups of water in the steel insert of the Instant Pot. Mix well.
3. Select “Pressure Cook.” Adjust the time to 12 minutes and set the pressure selection to high. Cover the Instant Pot lid and lock it. Make sure the vent is at the sealing position.
4. Once the cooking cycle is complete, wait for 10 minutes before releasing pressure.
5. If using a stovetop pressure cooker, follow the same steps as listed for Instant Pot. Cook on medium-high heat and wait for the vent/whistle to go off 3-4 times. Take it off the heat and let the cooker cool down before you open the cover.

Tempering process

1. Add oil or ghee to the tadka pan kept over medium heat.
2. When the oil is hot, add mustard seeds and asafoetida. Once the mustard seeds start to sputter, add urad dal, garlic cloves, and a sprig of curry leaves.
3. Let them sizzle for about 10 seconds, and then pour this mixture over the rasam.
4. Garnish with cilantro and mix well.

Notes

1. If using fresh tamarind, take chunks from the package and roll them into a ball. The ball should be approximately the size of a ping-pong or golf ball (approximately 1.5 inches in diameter). Soak it in 1/2 cup hot water for about 10 minutes before use. You can also substitute fresh tamarind with 1/2 tablespoon tamarind paste or a tablespoon of lime juice.
2. If you don’t have rasam powder, replace it with a tablespoon of coriander powder, a teaspoon of cumin powder, a teaspoon of ground peppercorns, and a teaspoon of chili powder.
3. The ghee tempering makes this dish aromatic and adds to the flavor, but if you are vegan, feel free to substitute it with coconut or olive oil. 

Need more lentil-based recipes? Here are a few of my favorites – 

1. Dal palak – This mildly spiced, creamy version of Spinach and Tomato Dal (Dal Palak) makes for a delicious and nutritious main course served with hot cooked rice.
2. Dal fry – This recipe for Dal Fry is very close to my heart because it comes from my mom’s kitchen. This is my humble attempt to recreate the hearty and lip-smacking dal my mom makes at home.
3. Tadka dal – One pot recipes are the best! That’s why you’ll love this Tadka dal (tempered dal) recipe – make it in an Instant Pot or a pressure cooker – and you’ll have your meal ready in no time.
4. Dal makhani – You’ve got to try this creamy and delicious Punjabi lentil curry that graces the menus of Indian restaurants worldwide. Learn how to quickly replicate this traditionally slow-cooked curry’s flavors in an Instant Pot. 
5. Sambar – Make this tangy and mildly spicy lentil-vegetable stew from the southern part of India and serve it alongside idlis or dosas for a wholesome breakfast. 

This recipe was originally posted on August 13th, 2013, and has been completely updated with pictures, step by step photos on 9th April 2020.