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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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, thakkali rasam (No garlic)
Ingredients
- 3 Tomatoes
- 1 tablespoon Tamarind extract thick
- ½ tablespoon Rasam powder
- 1 sprig Curry leaves
- 2 tablespoon Coriander leaves
- Salt - As needed
- ½ teaspoon Sugar
To temper:
- ½ teaspoon Mustard
- 2 Red chillies
- 1 teaspoon Cumin seeds
- 1 Curry leaves sprig
- 2 teaspoon 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:
- 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, 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!
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.
Dhivya Anand
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...
Deepshika
my all time fav rasam,,, yumm it looks
Lakshmi Sundareshwaran
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.
Vidhya Arunraj
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 !!
Raks anand
Thank you so much 🙂
Vidhya Arunraj
This comment has been removed by the author.
Aarti
Thank you for wonderful recepie. I tried this rasaam . Loved it.
Anjanashrikanth
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..
Raks Kitchen
You can use 1 tsp packed tamarind for this recipe.
Snk
Hi raks can you please tell me the recipe for rasam powder?
Raks Anand
I have already posted rasam powder- https://rakskitchen.net/rasam-powder-recipe-homemade-rasam-powder-podi/
Pooja
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
Raks Anand
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!