Rasam Without Tamarind – Spicy Tomato Rasam Recipe Without Tamarind And Garlic
This yummy and spicy rasam without tamarind or tomato rasam recipe without garlic is very easy to make and you can enjoy this delicious South Indian style tomato rasam with rice for lunch or dinner along with other side dishes. Rasam is an easy, healthy, popular South Indian style gravy/curry enjoyed with rice. Rasam is known for its health benefits as it is made with a lot of healthy spices.
South Indian style rasam recipes are very popular just like South Indian sambar recipes.
There are many varieties of rasam recipes and the preparation can vary from place to place. Just like there are many different ways to prepare sambar, there are many different ways to prepare rasam too. This is a thick tomato rasam with dal (using toor dal) however you may thin it down as usual by reducing the boiling time and adding little more water if you wish. Either way, this is delicious, spicy and perfect with rice for lunch or dinner. If you do not like spicy food, this may not be for you, as this tomato rasam is very spicy with lots of black pepper and other spices (you may try to reduce the spiciness a little by slightly reducing the amount of pepper used).
This spicy tomato rasam recipe is very delicious and it is made without garlic (garlic is usually used as one of the main spices which adds flavor to rasam, however we are preparing this delicious rasam without using garlic), the main flavor of this rasam comes from the whole black peppercorns which is grind and blended in the gravy, and also the flavor comes from the coriander powder and leaves and other spices too.
Tomatoes add just enough sourness needed for the rasam and so I didn’t use any extra tamarind for sourness. If you wish you may add a little tamarind extract or tamarind paste to add more sourness, though this is not needed for this rasam recipe.
Make sure to use good quality black peppercorns which is a must for making this tomato rasam recipe without garlic.
If you do not want it very spicy, you may reduce the amount of black peppercorns and dry red chilies slightly but make sure to add them as they are necessary for the flavor of this tomato rasam without garlic.
So here is how you can make this easy and spicy tomato rasam without tamarind and garlic following this easy tomato rasam recipe.
Tomato Rasam Recipe Without Tamarind – How To Make Rasam Without Tamarind And Garlic
Easy and spicy tomato rasam (also known as thakkali rasam) made without tamarind or garlic.
- tomatoes 3 medium sized
- black peppercorns 1 tablespoon
- dry red chilies 3 to 4
- cumin seeds 1 teaspoon
- curry leaves a few
- toor dal 2 to 3 tablespoons
- oil 1 tablespoon
- salt as needed
- water 5 cups add more as needed
- turmeric powder 1/2 teaspoon
- coriander powder 1 tablespoon
- cumin powder 1/2 teaspoon
- coriander leaves 2 tablespoons
- oil 1 tablespoon
- mustard seeds 1 teaspoon'
- curry leaves a few
- Heat a pan and dry roast the black peppercorns, dry red chilies and curry leaves util they are lightly roasted. keep this aside and let it cool down.
- Wash the toor dal and cook this in 2 cups of water and salt until the dal is very soft so you can mash them with the spoon. You can cook the dal easily in a pressure cooker. Keep the cooked and mashed dal aside.
- Grind the dry roasted spices along with one tomato in a blender with about 2 cups of water until the ingredients are very well blended. Keep this grind spice tomato mixture aside. This is the base for the rasam that we are going to make.
- Heat 1 tablespoon of oil in a pan and transfer the cooked mashed dal to the pan.
- Add salt and saute the dal for few minutes.
- Chop the remaining two tomatoes in small pieces and add the chopped tomatoes to the dal in the pan.
- Stir the contents in the pan and cook in low to medium heat for 1 to 2 minutes.
- Add the remaining 1 cup of water, cover and cook for about 3 to 4 minutes. You may add a little more water if needed.
- Add turmeric powder, cumin seeds powder and coriander powder, mix everything well and cook in medium heat for 2 to 3 minutes.
- Add the grind tomato spice mixture and enough salt to the pan and stir everything well, saute for 1 to 2 minutes.
- Cover the pan and cook the contents in low heat for about 3 to 4 minutes.
- Once the mixture is cooked for 3 to 4 minutes, you may add more water if you prefer more gravy and cook for another 2 minutes more.
- Add the chopped coriander leaves to the pan and stir well.
- To make the seasoning, heat oil in a pan and add the mustard seeds.
- When the mustard seeds splutter, add the curry leaves (make sure to there is no moisture content).
- Pour this prepared seasoning over the prepared rasam, serve the rasam hot with rice for lunch or dinner.
You can also enjoy the rasam as a soup or stew even without pairing with rice, if you want to enjoy this as a soup, you may even skip the seasoning if you wish.