Instant Tomato Rasam Recipe Without Dal – Easy Thakkali Rasam

For every South Indian, Rasam and Potato curry must be the most comfortable & simple lunch menu. Whenever Sendhil have his lunch at office, I make rasam and potato poriyal for myself & Raksha as we both are big fan of this combo. Usually I make my South Indian style rasam recipe adding tamarind, tomato and dal water. But today, I prepared a simple tomato rasam recipe without tamarind and toor dal water for the first time following this recipe. I tweaked the recipe to ease the process. It came out well. Myself & Raksha loved it a lot. It tasted great with potato poriyal. I

f you are looking for some simple, instant tomato rasam recipe without dal and tamarind, you should give this a try. It can be prepared quickly under 10 minutes. Lets check how to make Instant tomato rasam at home with step by step pictures.

Do check out my Kerala style tomato rasam recipe !

Easy tomato rasam recipe without dal – Simple Thakkali rasam

Instant, easy tomato rasam recipe without dal – South Indian style thakkali rasam

Cuisine: Indian

Category: Rasam varieties

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup – 250ml

Ripe tomato – 3 nos ( medium sized)
Pepper corns – 1 tsp
Cumin seeds – 1 tsp
Coriander seeds – 1/2 tsp
Water – 2 cups ( approx)
Green chilli – 1 no ( slit)
Turmeric powder – 1/8 tsp
Crushed garlic – 3 nos
Curry leaves – Few
Sugar – A pinch
Coriander leaves – 2 tbsp ( finely chopped) to garnish

To temper

Ghee – 2 tsp
Mustard seeds – 1/4 tsp
Cumin seeds/Jeera – 1/4 tsp
Red chilli – 1 no

HOW TO MAKE TOMATO RASAM WITHOUT DAL – METHOD

Dry roast coriander seeds, pepper, cumin seeds for few minutes.
In a mixie jar, take the washed and chopped tomato, roasted coriander seeds, pepper corns, cumin seeds. Grind to a smooth paste adding 1/2 cup water.
In a kadai, add the ground tomato paste, slit green chilli, chopped curry leaves, crushed garlic, turmeric powder, salt and a pinch of sugar. Add 1.5 cups of water to it and check for taste. Add more salt if needed. Let the mixture boil well for 3-4 minutes till the raw smell of tomato goes off.
In a small tadka pan, heat ghee and splutter mustard seeds, cumin seeds, pinched red chilli. Add this seasoning to the boiling rasam. Garnish with coriander leaves. Add 1/4 cup water and boil till frothy. Remove in a bowl.
Cover with a lid and give a standing time of 30 minutes before serving. Serve hot with rice, potato curry and appalam/papad !