Mysore Rasam Recipe (Instant Pot)

Mysore Rasam ingredients

Take the tamarind in a small bowl and add ½ cup hot water. Let it sit for 10 minutes. Extract the tamarind pulp and discard the fiber and seeds. Take rasam powder, grated coconut, and ½ cup of water in a blender jar. Grind it into a smooth paste (steps 1 and 2).

Set the Instant Pot in saute mode and add one tablespoon of ghee. Once the ghee heats, temper mustard seeds and let them splutter. Next, add cumin seeds, methi seeds, hing, and curry leaves. Saute for a few seconds (step 3). Add the tomatoes, tuvar dal, fresh ground masala paste, and salt. Add 5 cups of water and give it a good mix (steps 4 and 5). Secure the Instant Pot lid and set the Instant Pot to 8 minutes (step 6).

Do a natural pressure release for 10 minutes, then do a quick release (step 7). Set the Instant Pot to saute mode and add the tamarind juice and jaggery. Adjust salt and spices as needed. Also, adjust the consistency as needed (steps 8 and 9). Simmer for 4-5 minutes until the raw smell of tamarind goes (step 10).

Cancel saute mode and add one tablespoon of ghee and coriander leaves.