Authentic Tamarind Rasam Rice Recipe – Instant Pot & Easy

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Rasam Rice Recipe – Instant Pot & Easy

Hey everyone! If you’re anything like me, a comforting bowl of Rasam Rice is pure soul food. It’s the perfect blend of tangy, spicy, and comforting – and honestly, it always reminds me of my grandmother’s kitchen. Today, I’m sharing my go-to recipe for authentic Tamarind Rasam Rice, made super easy with the Instant Pot! It’s quick enough for a weeknight meal, but flavorful enough to impress.

Why You’ll Love This Recipe

This Rasam Rice isn’t just delicious; it’s incredibly versatile. It’s light yet satisfying, perfect as a meal on its own or a side dish. Plus, the Instant Pot makes it unbelievably simple – no more hovering over a stovetop! You get all the traditional flavors with a fraction of the effort. Trust me, once you try this, it’ll become a regular in your rotation.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cups rice
• 1 key lime sized ball tamarind
• 6 cups water
• 2 tablespoons rasam powder / sambar powder
• 1 teaspoon jaggery
• 2 medium tomatoes, chopped
• ?? teaspoon turmeric powder (about 1/2 tsp)
• 2 teaspoons crushed black pepper
• To taste salt
• ?? cup minced cilantro (about 1/4 – 1/2 cup)
• 2 tablespoons oil or ghee
• 5-6 curry leaves
• 1 teaspoon mustard seeds
• ?? teaspoon asafetida (hing) (about 1/4 tsp)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Tamarind: I prefer using a good quality tamarind block. The darker it is, the more flavorful it will be. You can find it at most Indian grocery stores. Don’t skimp on the soaking time – it really helps extract all that lovely tang!
• Rasam/Sambar Powder: You can use either rasam powder or sambar powder, depending on your preference. I often make my own rasam powder (my grandmother’s recipe, of course!), but a good store-bought brand works perfectly fine too.
• Jaggery: Jaggery adds a subtle sweetness that balances the tartness of the tamarind. You can use different types – date jaggery or cane jaggery both work beautifully. Regional variations exist, so feel free to experiment!
• Rice: Short or medium-grain rice works best for Rasam Rice. It gets nice and creamy. I love using sona masoori rice for this – it’s readily available and has a lovely texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your tamarind in about 1 cup of warm water. Let it sit for at least 15-20 minutes. Then, squeeze out all the pulp and strain it, discarding the seeds and fibers. Repeat this process with another 1 cup of warm water to make sure you get every last bit of flavor.
2. Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Add the rinsed rice to your Instant Pot.
3. Pour in the tamarind pulp, rasam/sambar powder, jaggery, chopped tomatoes, turmeric powder, crushed black pepper, salt, and 6 cups of water. Give everything a good stir to combine.
4. Close the Instant Pot lid, making sure the valve is set to SEALING. Cook on MANUAL mode for 7 minutes.
5. Once the cooking time is up, let the pressure release naturally (this takes about 15 minutes). If you’re in a hurry, you can do a quick release, but natural release yields the best flavor.
6. While the pressure is releasing, prepare the tempering. Heat the oil or ghee in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add the asafetida and curry leaves, and sauté for a few seconds until fragrant.
7. Carefully pour the tempering over the cooked rasam rice. Mix well and garnish generously with fresh cilantro.

Expert Tips

• Don’t be afraid to adjust the amount of rasam powder to your liking.
• A pinch of red chili powder can add a nice kick if you like things spicy.
• For a richer flavor, use ghee instead of oil for the tempering.
• Always taste and adjust the salt before serving.

Variations

Let’s get creative!

• Vegan Adaptation: Simply use oil instead of ghee.
• Spice Level Adjustment: For mild rasam rice, reduce the amount of rasam powder. For medium, stick to the recipe. And for hot? Add a pinch of cayenne pepper or a finely chopped green chili to the tempering!
• Instant Pot vs Stovetop: If you don’t have an Instant Pot, you can make this on the stovetop. Combine all ingredients in a pot, bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the rice is cooked.
• Festival Adaptations: During Makar Sankranti or Pongal, my family loves adding a handful of roasted peanuts and cashews to the rasam rice for extra texture and flavor.

Serving Suggestions

Rasam Rice is fantastic on its own, but it also pairs well with:

• A side of papadums
• Pickle (mango pickle is a classic!)
• A simple yogurt raita
• Vegetable stir-fry

Storage Instructions

Leftover Rasam Rice can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

• What type of rice is best for Rasam Rice? Short or medium-grain rice like sona masoori works best.
• Can I make Rasam Rice ahead of time? Yes, you can! It actually tastes even better the next day as the flavors meld together.
• What is the purpose of Asafetida (Hing) in Rasam? Asafetida adds a unique savory flavor and aids digestion.
• Can I use lemon juice instead of tamarind? While you can use lemon juice, it won’t have the same depth of flavor as tamarind.
• How do I adjust the sourness/spiciness of the Rasam? Add more tamarind pulp for sourness, and more rasam powder or chili powder for spiciness.