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Home » BACHELOR COOKING » How to make tomato rasam, tomato rasam without garlic

How to make tomato rasam, tomato rasam without garlic

April 12, 2009 by Raks Anand 9 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.

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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.

tomato rasam
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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. 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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Filed Under: BACHELOR COOKING, RASAMS Tagged With: thakkali rasam, tomato rasam

Previous Post: « Double beans curry recipe, Double beans recipes
Next Post: Paruppu thogayal recipe (without coconut) »

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 7, 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

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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