Instant Pot Mint Rasam Recipe

Cooking Directions

• STEP 1.In the Instant Pot, heat oil on saut茅 mode. Add mustard seeds, cumin seeds, and dried red chilies. Saut茅 until the seeds start to splutter.
• STEP 2.Add chopped tomatoes, mint leaves, tamarind paste, turmeric powder, rasam powder, salt, and water. Mix well.
• STEP 3.Close the Instant Pot lid and set the pressure cook mode for 5 minutes. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
• STEP 4.Garnish with chopped coriander leaves and serve hot with steamed rice or as a soup.

Cooking Tips

• If you don't have an Instant Pot, you can make this recipe on the stovetop. Follow the same steps, but cook the rasam in a covered pot on low heat for about 15-20 minutes.
• Adjust the amount of tamarind paste and rasam powder according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Instant Pot mint rasam hot.
• Enjoy it with steamed rice or as a comforting soup.