One Pot Rasam Rice – Pressure Cooker and Instant Pot

September 7, 2021

This one pot rasam rice is your answer to feeling comfort, joy and happiness in a single meal. What if I tell you it means you have to add everything to a single pot and let your pressure cooker or instant pot do the work?! It is nourishing, flavourful and just sets everything right in your life!

I can write the recipe in two lines and call this a post because that is all is there to it. This was first shared on my Instagram on an incredibly difficult day. It was just a day when everything was going south – work took a crazy turn and I had a migraine. I also spilled my tea and generally felt terrible.The plan was to make rotis but when I got into the kitchen, something flicked and I made this meal. The idea of standing and making rotis ( even if it is only for two) seemed unthinkable.

But, this – adding wonderful smelling herbs, spices and rice with dal into a bowl and adding a thalipu with my favourite vepampoo made things better. To go along, I cooked some joy aka potatoes! )

This one pot rasam rice recipe can be two lines – it is that simple. But, over the months that followed and on many silent difficult nights and on crazy happy nights when I craved comfort, I have made many versions of this dish. So, on this post I will share it all. Hope one or another brings you the same joy it brings me.

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5 from 1 vote

One Pot Rasam Rice

This one pot recipe is a breeze to assemble and the variations are endless! Make it today and enjoy a delicious meal.
Course Main Course
Cuisine Indian
Keyword comfort food, instant pot, one pot recipe, rasam
Prep Time 15 minutes
Cook Time 15 minutes
Servings 3


  • ½ cup rice read notes
  • 2 tbsp toor dal
  • 2 tbsp moong dal
  • 1 tbsp tamarind paste or 2 tbsp raw tamarind soaked in 3 cups of water
  • 1 tomato chopped
  • 1 tsp pepper crushed
  • 1 tsp cumin crushed
  • 1 tsp hing or asafoetida
  • 2 tsp sambar podi or rasam podi read notes
  • garlic measure it with your heart, but anywhere from 3-5 cloves minimum
  • coriander stems and leaves
  • curry leaves
  • 1 tsp ghee or oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • manathakkali or vepampoo for tempering
  • additional ghee, because you crave comfort!


  • Soak rice and dal together for 15 minutes.
  • Soak tamarind in water, if using raw tamarind. If using paste, it can be added directly.
  • Chop tomato into chunks, garlic into slices and coriander stems finely.
  • Crush pepper, cumin using a pestle and mortar and keep aside

Pressure Cooker recipe

  • To a pressure cooker, add dal + rice, garlic, coriander stems, tomatoes, tamarind water or paste, hing, salt, crushed cumin and pepper, sambar/rasam podi and add 3 cups of water.
  • Pressure cook for 4 whistles. Add as much boiling water ( about 1 cup) to bring to a flowy consistency. Add thalipu as explained below.

Instant Pot recipe

  • To a Instant Pot, add dal + rice, garlic, coriander stems, tomatoes, tamarind water or paste, hing, salt, crushed cumin and pepper, sambar/rasam podi and add 3 cups of water.
  • Close and cook in Pressure Cook/Manual mode for 5 minutes. Release pressure naturally and add boiling water ( about 1 cup) to bring to a flowy consistency. Add thalipu as explained below.


  • In ghee or oil, add mustard, cumin, curry leaves, garlic and cook till browned. Add some coriander leaves to the thalipu and add to rasam rice.


In this recipe, any short grain rice like ponni, jeeraga samba, sona masoori work well. If you are not using rice, the same recipe works well with quinoa, millets or wheat rava as well. 
Sambar Podi
I do not make a rasam podi usually, so use my regular sambar podi for this recipe. If you have a rasam podi you like, that works too. The additional pepper and cumin add immense flavour.
I love adding manthakaali or vepampoo as thalipu to this recipe, but some days Arun doesnt like it so I dont add! It works with whatever flavour you like – extra garlic if you please.

One Pot Rasam Rice Variations

I understand how you may wonder why is this even a thing with me to give variations all the time but you know, I rarely make the same thing the same way twice! So, depending on how your life is – you may want to pick one of these versions.

The Baby Version

To the above recipe, skip pepper and sambar podi. Add a little ginger along with the garlic, up the dal by another 1 tbsp and some lemon juice in the end. Ofcourse, more ghee!

The Hangover Cure Version

Ate too much for a meal and feeling bloated max? Or had a boozy night and woke up with a headache? Here’s your friend!

Make a coarse paste of garlic, curry leaves, 2x pepper, cumin, tomatoes. Add this to dal, rice, tamarind water and cook with ghee. Drink it in a mug and feel amazing soon.

The Bare Pantry Version

Cooking from an Airbnb or just in lockdown? (I’ve done this). Crush garlic, pepper, cumin and salt.To the above recipe, add tomato paste ( store bought tubes work well), crushed mix, a crushed green chilli and cook with rice and dal.If you don’t find it tangy enough, add some lemon juice!

The Tummy Needs Help Version

For adult babies who are feeling a little sick, use only moong dal in this recipe. Cut back on the spices like sambar podi and amp up pepper and cumin. If you have it, add one or two omavalli/oregano leaves. It will make your tummy happy in no time!

I shared this recipe with this picture, literally from my stove in Aug 2019!

This rice is best served with a simple vegetable curry like potato or ladies finger curry but I have simply had it with microwaved Lijjat Papad and loved it too. It’s truly a no fuss recipe. I promise this – it will take you lesser time to make it than it took you to read this post.

If you are looking for another comforting meal that will make you happy – try this Poondu Milagu Kuzhambu

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.

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  • Reply
    September 13, 2021 at 4:48 pm

    5 stars
    Amazing, quick one pot meal, great flavours. I made this today for a quick lunch between my meetings, it was delicious. Remembered the days where my mom used to make this and feed me. Thanks you arch for bringing back those memories.You are amazing.

    Quick question : do u have any tips on how to make the dal cooked to the extent they become mushy with rice.. even after soaking they are not mushy.. pls pls help.

    • Reply
      September 14, 2021 at 2:07 pm

      Hi Lakshmi, thank you very much. A few tips that may help. 1. Soak longer 2. Use moong/masoor than toor. The final rasam rice doesn’t taste much different. 3. cook longer and 4. pulse dry dal before soaking and cooking. This will help it to cook faster.

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