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.
Tomato Rasam without Dal and Tamarind | Tomato Rasam
- 4 red tomatoes large size
- 2 cups water or more
- Salt as required
- 1 tablespoon rasam powder
- 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
- 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
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.