1tablespoonsesame oil(gingelly oil) or sunflower oil
½teaspoonurad dal(split and husked black gram)
¼teaspoonturmeric powder(ground turmeric)
½ teaspoonred chili powderor ¼ teaspoon cayenne pepper
8 to 10curry leaves
2dry red chilies
1generous pinch of asafoetida(hing)
1cupwateror add as required
salt as required
2 to 3tablespoonschopped coriander leaves(cilantro leaves)
preparing coarse spice mix
In a grinder jar, take 5 to 6 small to medium garlic cloves, 1 teaspoon cumin seeds and 1 ½ teaspoon whole black pepper.
Pulse or grind to get a coarse mixture. Remove and keep aside.
making tomato puree
In the same jar, add roughly chopped 250 grams tomatoes (2 large or 3 medium tomatoes).
Grind or blend to a smooth puree. Keep aside.
making instant pot tomato rasam
Switch on the ip. Press the sauté button on normal and set the timer to 5 or 6 minutes.
Heat 1 tablespoon sesame oil (gingelly oil) in a pan or pot. Let the oil become hot (not smoking hot or sizzling hot). Add mustard seeds and stir. You can use sunflower oil in place of gingelly oil.
Let the mustard seeds begin to splutter.
Once the mustard seeds begin to splutter, add urad dal.
Stirring often sauté, till the urad dal starts to turn golden.
Press the saute button twice and use the low mode of the saute option. Add 8 to 10 curry leaves, 2 dry red chillies. Stir.
Now add the coarsely ground mixture of cumin seeds + garlic + whole black pepper and a generous pinch of asafoetida (hing).
Mix and stir very well.
Next, add tomato puree,¼ teaspoon turmeric powder, ½ teaspoon red chilli powder or ¼ teaspoon cayenne pepper.
Stir and mix well.
Sauté for one to two minutes.
Pour 1 cup of water. If the leftover tomato puree sticking to the sides of the grinder jar, then add the 1 cup water and rinse+mix it with the water. Then add this water to the rasam mixture.
For a slightly thin consistency add 1.25 cups water. The amount of water to be added will also depend on the juiciness in the tomatoes. So you can add from 1 to 1.5 cups water.
Season with salt. Mix very well.
Press the cancel button and then press the pressure cook switch for 1 or 2 minutes on high pressure.
Quick pressure release (qpr) and open the lid.
Add 2 to 3 tablespoons of chopped coriander leaves. Mix again.
Serve instant pot tomato rasam as a side dish or appetizer or serve it with steamed rice.
Add water as required, but do not dilute too much. For a slightly thin consistency add 1.25 cups water. The amount of water to be added will also depend on the juiciness in the tomatoes. So you can add from 1 to 1.5 cups water.
You can pressure cook for 1 to 2 minutes.
If using chopped tomatoes, then sauté them till they soften and become pulpy.