Rasam is what I crave when we’ve been traveling or eating out too much. And on those days when I simply don’t want to mess with soaking tamarind, waiting for the toor dal to cook, and make rice in a different pot. A few years ago, I came across this method where you can make it all in one go and tried it in my pressure pan – this was before the OPOS days. Now, I have started using my instant pot for the same, and even the extra step of watching and turning it off is eliminated. It’s ready with minimal prep – no soaking tamarind, no making a pot of rasam, and rice separately, no waiting for dal to cook. All the ingredients go in the instant pot together, pressure cooked for 15 minutes, and a simple rasam rice is yours – hot, steaming, and will soothe your soul in under 30 minutes. And it tastes heavenly!
Medu Vadai Two Ways: Thayir Vadai & Rasa Vadai
Print Recipe Medu Vadai Two Ways In this recipe, I will show you two ways of presenting the simple medu …
Rasam: Basic Recipe
The ultimate comfort food of South Indian cuisine. This is a tamarind/tomato based soupy dish, great by itself or with rice and a simple stir-fried vegetable. After days of feasting/travel, I always crave a simple rasam.