Instant Tomato Rasam in Pressure Cooker - Just 10 Mins | Quick & Easy One-Pot Tomato Saaru

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity without the cost of tamarind.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: yellow mustard seeds

Black sesame seeds provide a similar crunch and flavor.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried basil

Bay leaves can substitute for a similar aromatic profile.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes are convenient and often cheaper.

Add a tsp of oil and roast coriander seeds, cumin seeds, methi seeds, red chili, curry leaves, and black pepper.

Blend to a fine powder and keep aside.

In a kadai, take tomatoes, green chili, and curry leaves.

Add tamarind extract, turmeric, jaggery, and salt.

Cover and boil the tamarind water for 15 minutes.

Add 2 cups of water and bring to a boil.

Add cooked toor dal and mix well.

Add prepared rasam powder and mix well, continuing to boil for 2 minutes.

Prepare for tempering by heating oil.

Add mustard, urad dal, dried red chili, curry leaves, and asafoetida.

Pour the tempering onto the rasam.

Add coriander leaves and serve tomato rasam with rice and papad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary