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quick tomato rasam recipe, easy and instant tomato rasam recipe | rasam recipes

quick tomato rasam recipe without rasam powder. easy to prepare and instant recipe of tomato rasam with step by step photos.

during winters i end up preparing rasam often. tomato rasam is a favorite with us and so most often its tomato rasam that i end up cooking. in this post, i am sharing the recipe of quick tomato rasam. here i personally prefer to puree the tomatoes, but if you like chunky pieces of tomatoes, then just chop them and add to the tempering.

in this recipe you do not need to add rasam powder or tamarind. i have also shared an easy rasam recipe which is made without rasam powder.

serve tomato rasam as a warming soup or have it with steamed rice. you can also serve it with the combo of rice and a veggie dish like potato roast, cabbage poriyal, beetroot thoran, bhindi stir fry etc.

if you are looking for more rasam recipes then do check pepper rasam, pepper cumin rasamtomato charu (andhra style tomato rasam) and mysore rasam recipe.

instant tomato rasam recipe card below:

4 from 1 vote
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instant tomato rasam recipe
prep time
10 mins
cook time
10 mins
total time
20 mins
 

quick tomato rasam recipe without rasam powder. easy to prepare and instant recipe of tomato rasam.

course: main, side
cuisine: south indian, tamil nadu
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
to be crushed coarsely:
  • 5 to 6 small to medium garlic cloves (lahsun)
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon whole black pepper (sabut kali mirch)
for tomato puree:
  • 250 grams tomatoes OR 2 large or 3 medium tomatoes
other ingredients for tomato rasam:
  • 1 tablespoon sesame oil (gingelly oil)
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (split and husked black gram)
  • ¼ teaspoon turmeric powder (haldi)
  • 8 to 10 curry leaves (kadi patta)
  • 2 dry red chilies (sookhi lal mirch)
  • 1 generous pinch of asafoetida (hing)
  • 2 cups water or add as required
  • salt as required
  • 2 to 3 tablespoons chopped coriander leaves
how to make recipe
preparing coarse spice mix for rasam:
  1. in a grinder jar, take 5 to 6 small to medium garlic cloves, 1 teaspoon cumin seeds and ¼ teaspoon whole black pepper.

  2. pulse or grind to get a coarse mixture. remove and keep aside.

preparing tomato puree:
  1. in the same jar, add roughly chopped 250 grams tomatoes (2 large or 3 medium tomatoes).

  2. grind or blend to a smooth puree. keep aside. 

making tomato rasam:
  1. heat 1 tablespoon sesame oil (gingelly oil) in a pan or pot. add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

  2. on a low flame saute till the urad dal starts to turn golden and the mustard seeds crackle.

  3. then add ¼ teaspoon turmeric powder, 8 to 10 curry leaves, 2 dry red chilies and a generous pinch of asafoetida. stir and mix.

  4. then add the coarsely ground mixture of cumin seeds + garlic + whole black pepper. mix and stir very well.

  5. next add tomato puree and mix again.

  6. add 2 cups water and stir very well.

  7. season with salt as required. mix again.

  8. cover the pan and simmer tomato rasam on a medium-low to medium flame for 8 to 9 minutes.

  9. when you see a frothy layer on top with some specks of oil floating on top, then the tomato rasam is done. switch off the flame.

  10. then add 2 to 3 tablespoons chopped coriander leaves.

  11. serve tomato rasam as a side dish or appetizer or serve it with steamed rice.


how to make instant tomato rasam recipe:

1. in a grinder jar, take 5 to 6 small to medium garlic cloves, 1 teaspoon cumin seeds and ¼ teaspoon whole black pepper.

2. pulse or grind to get a coarse mixture. remove and keep aside.

3. in the same jar, add roughly chopped 250 grams tomatoes (2 large or 3 medium tomatoes).

4. grind or blend to a smooth puree.

5. heat 1 tablespoon sesame oil (gingelly oil) in a pan or pot. add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

6. on a low flame saute till the urad dal starts to turn golden and the mustard seeds crackle.

7. then add ¼ teaspoon turmeric powder, 8 to 10 curry leaves, 2 dry red chilies and a generous pinch of asafoetida (hing). stir and mix.

8. then add the coarsely ground mixture of cumin seeds + garlic + whole black pepper. mix and stir very well.

9. next add tomato puree and mix again.

10. add 2 cups water. if there is tomato puree sticking to the sides of the grinder jar, then add 1 cup water and rinse+mix it with the water. then add this water to the rasam mixture.

11. stir very well.

12. season with salt as required. mix again.

13. cover the pan and simmer tomato rasam on a medium-low to medium flame for 8 to 9 minutes.

14. when you see a frothy layer on top with some specks of oil floating on top, then the tomato rasam is done. switch off the flame.

15. then add 2 to 3 tablespoons chopped coriander leaves.

16. serve tomato rasam as a side dish or appetizer or serve it with steamed rice.




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This post was last modified on June 10, 2017, 10:28 pm

    Categories Indian CurriesMain CoursePopular Indian RecipesSouth Indian RecipesStarters & Snacks RecipesTamil NaduVegan Recipes