Tomato rasam without dal and tamarind: A simple, easy and delicious tomato rasam made without using tamarind, dal, jaggery, onion or garlic.
Tomato rasam or tomato saaru or tomato charu is a very popular dish in South India. A simple, comforting and yummy dish to have at any time of the day. This tomato rasam is a perfect blend of tomatoes and spices.
Paired with rice, a simple vegetable fry and papad tastes fabulous. You can also serve it as an appetizer or soup.
This tomato rasam is so simple, even a novice can make it. If you have rasam powder and tomatoes in hand you are good to go. Don’t have rasam powder? No worries, I have shared the recipe for making the instant rasam powder below. Let’s see how did I make it.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Tomato Rasam without Dal and Tamarind | Tomato Rasam
INGREDIENTS ( 1 CUP = 250 ML )
- 4 red tomatoes large size
- 2 cups water or more
- Salt as required
- 1 tbsp rasam powder
- 1 tbsp ghee or clarified butter
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- A pinch of hing or asafoetida
- 8-10 curry leaves
- 1 broken dry red chili
- 2 tbsp chopped coriander leaves
Ingredients For Rasam Powder
- 2 tbsp coriander seeds
- 2 kashmiri dry red chilies non-spicy
- ½ tsp black pepper
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds
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 tbsp 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.