Rasam/Charu/Mulligatawny Soup

The Spicy Soul - Rasam
The Spicy Soul – Rasam

It is time to seek refuge in the kitchen and cook some ‘rasam’ for the soul! Rasam, as we call it, ‘the very essence’ as it translates, is as fundamental to our food as the very air we breathe, and yet it is the simplest form of a soup. It is a comfort food for us, and to all our South Indian neighbors. When we were a kid, it is the first solid food we ate and the go to food when we were sick. When the British came to India, it was the first Indian food that got anglicized. They called it mullaga (chile) water, which eventually evolved into Mulligatawny Soup. Apparently, they liked it so much so that today, in its varied incarnations, it is available the world over. Warning it is very spicy and tone it down if you like and you do need to have the Instant Pot.

Print Recipe
Rasam/Charu/Mulligatawny Soup
The Spicy Soul - Rasam
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Garnish
Dry Spices
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Garnish
Dry Spices
The Spicy Soul - Rasam
Instructions
  1. Pour the contents (except the curry leaves) of the dry spices into the Instant Pot Inner Pot (put the spices in one small area of the pan).
  2. Pour the vegetable oil over the spices (just enough to soak the spices plus a little more).
  3. Plug in the Instant pot, press ‘sauté’ and ‘adjust’ to ensure the digital display is on ‘more’. This is the high setting for sauté.
  4. When you first hear the sound of the mustard seed "popping", pour the diced green chilies, butter, and ginger into the pan. Add the curry leaves. Stir until the butter melts and chilies and garlic mixes well together.
  5. Adjust the ‘sauté’ temperature down if needed. Sauté for another 1 min.
  6. Add salt, pepper, rasam powder, turmeric powder and tomatoes. Add 2 cup of water to the pan. Mix them well and let them cook together. Adjust the sauté temperature as needed.
  7. Ensure you stir periodically for uniform cooking and mixing of spices (just fold it over using a spatula). Stir just enough until all the spices are mixed with the tomatoes. Bring it to the first boil. Wait for a minute.
  8. Turn off the Instant Pot
  9. Add (1cup) Dhal to the Inner Pot, add (5 cups of) water,
  10. On manual, under high pressure, with vent sealed, cook for 20 min. Let it cool down naturally.
  11. On a bowl add tamarind, add a cup of water and microwave for 2 minutes. Once cool, make a puree and remove all pulps. Dilute the tamarind, if needed for the right consistency and keep 1.5 cup of tamarind juice aside.
  12. Make sure there is no pressure in the cooker and the pin (pressure) is down. Open the Cooker lid, and be careful the dhal will be extremely hot.
  13. Add the tamarind juice. Taste and add salt if necessary. Stir once, and close the lid. 'Slow cook' in high for 30 min.
  14. Once done, squeeze ½ a lemon without seeds. Add in fresh cilantro for garnish.

9 thoughts on “Rasam/Charu/Mulligatawny Soup

  1. Thank you for the wonderful recipe. I am going to try it now. If I understand it correct, I need to add for serving of 8 people. Can you please let me know if it’s not correct?

    1. Thank you very much. Yes, the recipe will serve for 8 people. That is correct. Please let us know how it turned out.

    1. It is a homemade rasam powder. There are many types of rasam powder available at local Indian grocery stores.

        1. Thank you for asking! I will and it is on the agenda. But it is a complicated project as I want to document my mother’s sambar and rasam power making. So, this will take a trip to india; but will be done!

  2. What 1 cup dal did yoh use before you put the cooker on manual? Don’t see it in the ingredient list. Thanks!

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