How to make tomato rasam, tomato rasam without garlic

Learn how to make south Indian tomato rasam for rice, with ready made rasam powder, no dal, with step by step detailed pictures, instructions.

I had tomato rasam at Sangeeta’s place first and liked very much, the tangy taste and flavor of tomato🤤. I decided to try on my own, as I usually make garlic rasam and paruppu rasam all the time😨. Then I made some changes according to my convenience, taste and now a days I like this very much!
This tomato rasam preparation is without dal or garlic, with rasam powder. Tamarind is added just for the tart.

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For me rasam means always that is clear and not at all cloudy. This one changed my whole perspective towards rasam and totally out of way from our household cooking style.

Choose plump ripe tomatoes for best flavour and color. You can make your own variations for suiting your taste buds. Also adding sugar balances the tastes. Add two slit green chillies for extra spice.

Check out my other 20+ rasam recipes.

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Tomato rasam, thakkali rasam (No garlic)

Learn how to make tomato rasam for rice, with ready made rasam powder, no dal, with step by step detailed pictures, instructions.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Cup measurements

Ingredients

• 3 Tomatoes
• 1 tbsp Tamarind extract thick
• 1/2 tbsp Rasam powder
• 1 sprig Curry leaves
• 2 tbsp Coriander leaves
• Salt – As needed
• 1/2 tsp Sugar

To temper:

• 1/2 tsp Mustard
• 2 Red chillies
• 1 tsp Cumin seeds
• 1 Curry leaves sprig
• 2 tsp Ghee

Instructions

• Soak tamarind in hot water and extract the juice and keep aside. Chop the tomatoes and keep aside.
• Heat kadai and temper with the tempering items, given in the "To Temper" table.
• Add the chopped tomatoes to it, with salt and fry for 4-5 minutes in medium flame.
• Continue frying until it becomes mushy.
• Add 3 cups water, few curry leaves torn and the tamarind extract.
• Boil for 4-5 minutes. Lastly add the rasam powder, sugar and just boil for a minute or two.
• Garnish with coriander leaves and serve hot with rice or just enjoy as soup!

Notes

• You can skip chopping tomatoes and puree it. In that case, just add puree after tempering and boil. 
• Crushed garlic can be added while tempering for a twist.
• My store bought rasam powder has asafoetida. So you can add asafoetida if you want extra.

Tomato rasam recipe method:

1. Soak tamarind in hot water and extract the juice and keep aside. Chop the tomatoes and keep aside. Heat kadai and temper with the tempering items,given in the “To Temper” table.
2. Add the chopped tomatoes to it,with salt and fry for 4-5 minutes in medium flame.
   
3. Continue frying until it becomes mushy.
4. Add 3 cups water, curry leaves torn and the tamarind extract.
5. Boil for 4-5 minutes. Lastly add the rasam powder,sugar and just boil for a minute or two.
   
6. Garnish with coriander leaves and serve hot with rice or just enjoy as soup!
   

Tags: tomato rasam, thakkali rasam

Add to hot steamed rice, with a dash of ghee you like and pair it with potato curry or just appalam.