Instant Tomato Rasam Recipe | Thakkali Rasam | Rasam Recipe without Dal/Lentils
Tangy and Spicy Tomato Rasam Recipe with the goodness of ripe red tomatoes, fresh coriander/cilantro and spices like cumin seeds and black pepper.
Tangy Tomatoes and spices make it a delicious and very healthy drink. A very comforting drink during monsoon season or chilly winters that bring a lot of cold and cough and digestion related aliments.
What is Rasam
Rasam is a very popular soup like drink from the Southern states of India. It is one of the staple dish which can be served with rice for lunch or can be had as a appetizer/soup.
During my growing up years Rasam varieties were not popular in North Indian households. We relished a glass of Tomato Rasam only when we went out to some Udupi or South Indian restaurant. But now many people do make it at home also, due to it’s various health benefits and such a terrifically delicious taste!!
I came to know about different kinds of Rasam varieties from online sources and many of my bloggers friends from different South Indian states. Never new that there are so many different variations each on with it’s unique ingredients, taste and aroma.
Rasam usually has Dal in it, atleast what I knew. But somehow, my kids do not like that taste with dal and also making a small batch of dal just to make rasam can be quite a task with extra utensil for cleaning. I learnt from one of neighbour in Mumbai to make rasam without Dal. This is a variation of her recipe. My family especially kids love this Tomato Rasam and find it very comforting when they have cold and cough.
Another favourite Rasam that they enjoy are BEETROOT RASAM and CARROT RASAM made in combination with Tomatoes.
I also have Apple and Tomato Rasam Recipe on the blog, which is a must try. It has the goodness of apples and lentils with tomatoes and freshly ground spices.
Let’s see how to make Tomato Rasam/Thakkali Rasam
Checkout the detailed ingredient list and method in the recipe card and video
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Ingredients for Tomato Rasam without Dal/Thakkali Rasam
Tomatoes– Choose fresh and ripe tomatoes. You can also use canned tomatoes. But do not use tomato puree which is used in making curries. Tomato Rasam, tastes best with fresh juicy tomatoes.
Herbs-Fresh Cilantro/Coriander Leaves, Curry Leaves, Garlic and Ginger, Green Chillies.
Coriander leaves add a refreshing taste and are also aid in cold cough and digestion related aliments.
I will suggest not skip ginger and garlic or even garlic from the recipe unless you follow no onion garlic diet. All these herbs add a refreshing flavour and aroma to this comforting rasam.
Spices- Mustard Seeds(Rai), Cumin Seeds, freshly ground Black Pepper Powder, Whole Red Chilli and salt. Many people like to add coriander seeds also, I have skipped it here.
How to make Tomato Rasam/Thakkali Rasam
To make Tomato Rasam, firstly we make fresh coarse paste of coriander leaves, cumin seeds, ginger and garlic.
Then we prepare tomatoes. You directly cut tomatoes, grind and then make rasam.
Or, you can first blanch tomatoes, take out the peel and grind to fine/coarse puree. I have blanched the tomatoes for the post. But when I am in rush, I simply grind tomatoes.
If you like some bite of tomato pieces you can grind tomatoes coarsely or chop it very finely.
Nest is to cook coriander paste and pureed tomatoes. Add water to adjust the consistency. Give it a nice boil top it with more freshly chopped coriander leaves and serve pipping hot.
If you are making it ahead and serving it later, then add fresh coriander leaves before serving.
Storing and Serving Suggestions
Store leftover rasam in refrigerator. It tastes best when made fresh, but finish it within 2 days.
Tomato Rasam/Thakkali Rasam
- 4 Tomatoes(Medium) use red and ripe tomatoes
- 10-12 Curry Leaves
- Coriander Leaves with tender stems handful
- 6-7 Garlic Cloves
- 1" Fresh Ginger
- 1-2 Green Chillies
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- ½ tsp Dhuli Urad Dal/Black Gram Split Lentils
- 1-2 tsp Black Pepper
- 1 tsp Jaggery Powder or small Jaggery Piece
- Salt as per taste
- 1 tbsp Oil
- Wash tomatoes nicely.
- In pan boil tomatoes till the skin splits.
- Take out off heat, transfer to cold water.
- Peel the skin and roughly chop the tomatoes or grind to smooth puree. Keep aside.
- In grinder, add coriander leaves, ginger, garlic and green chilies. Grind to coarse paste.
- In a pan heat oil. Add mustard seeds, when it crackles add urad dal.
- Once the lentils/dal starts to turns light brown.
- Add coarse coriander paste, sauté till the raw smell of garlic goes way.
- Add tomato puree and cook for few minutes.
- Add water till it boils nicely.
- Add black pepper powder and salt as per taste.
- Add jaggery to balance the acidity of tomatoes.
- Add finely chopped coriander leaves and stems.
- Serve hot rasam with papads or rice.
Do try this comforting and delicious Toamto Rasam on a rainy day or winter evening.
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