Tomato Rasam without Dal and Tamarind

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.

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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

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

5 from 1 vote

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Course: Lunch, Side Dish, Starter

Cuisine: Indian

Keyword: Tomato rasam, Tomato rasam without dal and tamarind, Tomato rasam without onion and garlic

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 people

Calories:

Author: Geetanjali

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

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.