Tomato Rasam without Dal and Tamarind | Tomato Rasam
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5.0
3 reviews
Excellent
Tomato Rasam without Dal and Tamarind | Tomato Rasam
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Tomato rasam without dal and tamarind: A simple, easy, and delicious tomato rasam recipe made without using tamarind, dal, jaggery, onion or garlic.
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Ingredients
- 4 red tomatoes large size
- 2 cups water or more
- salt as required
- 1 tablespoon Rasam Powder
For Tempering
- 1 tablespoon ghee or clarified butter
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- A pinch of hing or asafoetida
- 8-10 curry leaves
- 1 broken dry red chili
For Garnishing
- 2 tablespoon chopped coriander leaves
Ingredients For Rasam Powder
- 2 tablespoon coriander seeds
- 2 kashmiri dry red chilies non-spicy
- ½ teaspoon black pepper
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
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Instructions
To Make The Rasam Powder
- Dry roast all the rasam powder ingredients together over a low flame until you get the aroma.
- Then transfer to a plate to stop the roasting process and allow them to completely cool down.
- Once done blend all these into a smooth powder. Then set aside.
To Make Tomato Rasam
- Firstly pressure cook the tomatoes with water for 3 whistles over a high flame and allow the pressure to settle down on its own.
- Remove the tomatoes from the pressure cooker and reserve the liquid for later use.
- Remove the skin of the tomatoes and grind them to a smooth puree.
- Now take a pan, add the reserved water in it. You can add a little more water if you like. Add pureed tomatoes, salt, a tablespoon rasam powder. Stir and bring it to boil for 4-5 minutes over simmer flame.
- Then turn off the flame and keep aside.
- Heat ghee in a pot. Add mustard seeds and cumin seeds. Once the seeds start spluttering add hing, dry red chili and curry leaves. Saute for a few seconds.
- Then immediately pour the tempering over the rasam. Cover with a lid and leave it for 2 minutes.
- Finally, add the chopped coriander leaves and Serve hot.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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