Rasam is a spicy and tangy south Indian dish that can be prepared instantly. It is a staple dish in most South Indian homes. Though the recipe is very simple, making a tasty rasam with the right balance of tangy and spicy flavors is a skillful task. In the initial days of my cooking I could never get the right flavor. It used to be too sour or too bland. I learnt to make perfect rasam with practice. Rasam is a South Indian soup traditionally prepared with tamarind pulp, tomatoes and fresh homemade rasam powder. I used cranberries for sourness as I had some cranberries lying in my refrigerator after preparing Cranberry pickle yesterday. I used store bought rasam powder in this recipe. I will share the traditional method of preparing rasam and homemade rasam powder in a separate post.
Today I am sharing a quick Cranberry Tomato Rasam recipe. It can be made in no time with very little effort and also without any baby sitting as it is made in an Instant Pot pressure cooker. This rasam can be prepared with tomatoes and tamarind paste when the cranberries are not available in the season. Please refer to the notes.
Measuring cup used: 1 Cup = 250ml
Tomato – 1(medium size)
Cranberries – 1/2 cup
Mustard seeds – 1/2 Tsp.
Cumin seeds – 1/2 Tsp.
Green chilli – 1(slit in half)
Turmeric powder – 1/2 Tsp.
Jaggery – 2 inch piece(1/2 Tbsp.)
Asafoetida – 1/8 Tsp.(optional)
Turmeric powder – 1/2 Tsp.
Rasam powder – 2 Tsp.(I used MTR rasam powder)
Vegetable oil/Ghee – 2 Tsp.
Curry leaves – 15
Cilantro – 1/4 cup(chopped)
Salt – as needed(1&1/4 Tsp. approximately)
Rinse the cranberries and tomato. Add chopped tomato and cranberries into a blender jar. Puree them.
Turn on the instant pot in ‘Saute’ mode. Just press the ‘Saute’ button. Add oil in the instant pot insert. Once the oil is hot(after few seconds), add mustard seeds, cumin seeds, green chilli and curry leaves. After you hear the crackling sound of the mustard seeds, add asafoetida.
Add the prepared tomato and cranberry puree. Saute for few seconds.
Add 4&1/2 cups water in the blender and pour it in the instant pot insert.
Add rasam powder, turmeric powder, salt and jaggery. Mix it well. Press’ Cancel’ button. Close the lid. Make sure that the sealing ring in placed under the lid and the anti block shield under the lid is placed and pressed in its position correctly. Turn the steam releasing valve on top of the lid to the ‘Sealing’ position. Pressure cook in manual high pressure setting for 10 minutes. To do this, Hit ‘Manual’ button. The default pressure setting will be high. Do not change this. Press on minus ‘-‘ button and set it to 10 minutes.
Open the lid when the pressure is naturally released(NR). Instant pot has a indicator pin next to the steam releasing valve to indicate if the steam is released or not. The pin drops down when the steam is completely released. Remove the lid when the pin drops down.
Cook on ‘Saute’ mode for two minutes. Add chopped cilantro. Turn off the instant pot.
Transfer the prepared rasam into a serving bowl and garnish with chopped cilantro. Serve hot.
Notes: There are so many ways rasam can be made. If you do not want to add cranberries substitute 1/2 cup cranberries in this recipe with 2 medium size tomatoes and add 1 Tsp. tamarind concentrate. Below are the pictures of Tomato rasam(without cranberries) I prepared sometime back.
Serve Cranberry Tomato rasam with hot steaming rice or serve as a soup in the cold winter evenings.
Super hot rasam is just perfect for this winter season and also has amazing health benefits!!!!!