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Pineapple Rasam in Ipot

Written By FewMinute Wonders on Saturday, November 12, 2016 | 4:03 PM

Ever since I was gifted the Ipot, I am enjoying preparing a whole bunch of things with it. Also is such a blessing to work with. I see there is magic happening when you prepare rasam with it. Rasam with rice is the most comforting food for me. There are so many varieties of rasam out there and they are all equally comforting. Pineapple rasam is the one that I prepare often. I love the marriage of sweetness of pineapple, sourness from the tomato and the spices make it a perfect. Here is how I made it using the Ipot. Managed to get a photo before it disappeared.


Instant Electrical Pressure Cooker
Measuring Cups and Spoons
Seasoning Ladle


Pineapple -1 cup Puree
Pineapple - 1 cup copped
Tomatoes - 3 Puree
Tomatoes 1 Chopped
Tamarind - small lime size
Rasam Powder -1 tsp
Jeera Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Dal uncooked 1/2 cup
Pepper Powder - 1/4 tsp
Ghee - 1tbsp
Mustard Seeds - 1tsp
Jeera seeds- 1/2 tsp
Cilantro - enough for garnish
Water - 2 cups


1. Add pineapple puree, tomato puree,  tamarind juice, dal, rasam powder, jeera, turmeric and asafetida powders to the pressure cooker container. Cover and set the ipot on manual at high pressure for 12 minutes.

2. When the ipot beeps turn off the ipot, remove the plug and allow the pressure to release. Using a whisk or hand blender mix the dal with the rasam liquid.

3. Plug the ipot back, add the pineapple and tomato pieces, cilantro.

4. Heat the seasoning ladle with ghee, add mustard seeds, asafetida powder, jeera and pepper powder. Add to the rasam. Serve them hot.


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