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Tomato Rasam without Dal and Tamarind | Tomato Rasam
5 from 3 votes

Tomato Rasam without Dal and Tamarind | Tomato Rasam

Tomato rasam without dal and tamarind: A simple, easy, and delicious tomato rasam recipe made without using tamarind, dal, jaggery, onion or garlic.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 people
Course: Side Dish, Appetizer, Lunch
Cuisine: Indian

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
  • asafoetida aka hing, a pinch
  • 8-10 curry leaves
  • 1 red chili dry, broken
For Garnishing
  • 2 tablespoon Coriander leaves chopped
Ingredients For Rasam Powder
  • 2 tablespoon coriander seeds
  • 2 kashmiri chili non-spicy, dry, red
  • ½ teaspoon black pepper
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds

Instructions

To Make The Rasam Powder
    Cup of Yum
  1. Dry roast all the rasam powder ingredients together over a low flame until you get the aroma.
  2. Then transfer to a plate to stop the roasting process and allow them to completely cool down.
  3. Once done blend all these into a smooth powder. Then set aside.
To Make Tomato Rasam
  1. Firstly pressure cook the tomatoes with water for 3 whistles over a high flame and allow the pressure to settle down on its own.
  2. Remove the tomatoes from the pressure cooker and reserve the liquid for later use.
  3. Remove the skin of the tomatoes and grind them to a smooth puree.
  4. 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.
  5. Then turn off the flame and keep aside.
  6. 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.
  7. Then immediately pour the tempering over the rasam. Cover with a lid and leave it for 2 minutes.
  8. Finally, add the chopped coriander leaves and Serve hot.