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    Home » Recipes » Bachelor Cooking

    How to make tomato rasam, tomato rasam without garlic

    April 12, 2009 by Raks Anand 13 Comments / Jump to Recipe

    tomato rasam

    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.

    RELATED POSTS

    • Tomato rice
    • Mango rasam
    • Tomato bhaat

    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.

    tomato rasam
    Print Pin
    5 from 4 votes

    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 tablespoon Tamarind extract thick
    • ½ tablespoon Rasam powder
    • 1 sprig Curry leaves
    • 2 tablespoon Coriander leaves
    • Salt
    • ½ teaspoon Sugar

    To temper:

    • ½ teaspoon Mustard
    • 2 Red chillies
    • 1 teaspoon Cumin seeds
    • 1 Curry leaves sprig
    • 2 teaspoon Ghee
    Prevent your screen from going dark

    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.
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    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. how to make tomato rasam 1
    2. Add the chopped tomatoes to it,with salt and fry for 4-5 minutes in medium flame.
      step 2
    3. Continue frying until it becomes mushy. step 3
    4. Add 3 cups water, curry leaves torn and the tamarind extract. step 4
    5. Boil for 4-5 minutes. Lastly add the rasam powder,sugar and just boil for a minute or two.
      step 5
    6. Garnish with coriander leaves and serve hot with rice or just enjoy as soup!
      how to make tomato rasam 6

    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.

    tomato rasam

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    Reader Interactions

    Comments

    1. Dhivya Anand

      December 16, 2014 at 8:16 am

      Hi..Offlate I am in love with your site... Such wide varieties and nice illustrative pictures.. Thanks a tonne...today I am making your tomato rasam...yummm...

      Reply
    2. Deepshika

      September 30, 2015 at 3:08 pm

      my all time fav rasam,,, yumm it looks

      Reply
    3. Lakshmi Sundareshwaran

      November 16, 2015 at 12:43 am

      Hi!!! My sil prescribed your site to me. Ever since, i have tried umpteen dishes from your site. i can proudly say that all of them work perfect. esp Mysorepak, rava dosa, ven pongal, thirattipal.... Amazing measurements, nice tips and practical solutions. you seriously Rock. keep going.

      Reply
    4. Vidhya Arunraj

      November 30, 2016 at 11:14 am

      Hi, I have been a regular follower of your recipes and I do not start my cooking before checking out the recipe index in ur site .That big an impact ur site has created in my daily cooking routine . I normally do not post comments in any forum , but felt like I should do it here . People eat my food and say that i cook well . I must say that the credit goes to you, because I have been blindly following ur steps . Whatever cooking I know is because of your recipes. Your site has become an integral part of my daily life .kudos to your sincere efforts to post everything with such perfection !!

      Reply
    5. Raks anand

      November 30, 2016 at 11:15 am

      Thank you so much 🙂

      Reply
    6. Vidhya Arunraj

      November 30, 2016 at 6:01 pm

      This comment has been removed by the author.

      Reply
    7. Aarti

      December 07, 2016 at 2:52 am

      Thank you for wonderful recepie. I tried this rasaam . Loved it.

      Reply
    8. Anjanashrikanth

      February 19, 2018 at 5:18 am

      Hi,Thanks for this recipe.If I use tamarind extract instead of paste how much tamarind should i take for this? Pls tell me the equivalent quantity of tamarind to its corresponding paste.Thanks..

      Reply
    9. Raks Kitchen

      February 19, 2018 at 5:22 am

      You can use 1 tsp packed tamarind for this recipe.

      Reply
    10. Snk

      May 15, 2021 at 12:26 am

      Hi raks can you please tell me the recipe for rasam powder?

      Reply
      • Raks Anand

        May 15, 2021 at 12:09 pm

        I have already posted rasam powder- https://rakskitchen.net/rasam-powder-recipe-homemade-rasam-powder-podi/

        Reply
    11. Pooja

      November 16, 2021 at 2:29 am

      Hi

      Again another sweet recipe, thank you. So I added 2 neem leaves during tempering. Remembered a veppin poo rasam I'd tried few years back (recipe from the net), but had neem leaves in hand. Basically an experiment 🙂

      1 leaf would've been enough, from tasting it after. What do you think about this experiment?

      Erm would you also mind asking your mom and mom-in-law? They may be able to tell us what goes with what, and what doesn't, from very long experience and wisdom handed down from their elders 🙂
      Hope the request is ok.

      Thanks again

      Reply
      • Raks Anand

        November 16, 2021 at 7:38 am

        That's a very nice thought, I too have veppam poo rasam in my website 🙂 I love that rasam's flavor. Veppam poo is aromatic and is perfect for culinary use.
        I will sure ask them and update. Thank you!

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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