Instant tomato rasam recipe | Easy to make instant rasam recipe with full video and step by step pictures.
Rasam is a popular and a very staple dish in South Indian houses. We make many varieties of rasam at home. This one is an instant rasam, without the addition of tamarind, rasam powder, or dal water.
We are adding only tomato pulp in this recipe. This instant tomato rasam can be made in just 15 minutes. During summer, if you don’t want to spend much time in the kitchen, this is a perfect one. Also, during winters, if you want to make a quick rasam, you can make this and serve it as a soup too.
As I said before we are not adding any pre-cooked dal water in this rasam. So if you have sudden guests at home, you can make this rasam. Also, we are not adding tamarind. The sourness of the tomatoes is enough for making this Instant tomato rasam.
Check out our other rasam recipes, Ginger lemon rasam, Orange rasam recipe, Paruppu rasam recipe, and Gooseberry rasam.
Instant tomato rasam recipe
Ingredients
- 3 ripe tomatoes
- 3 cups water
- 1 tsp turmeric powder
- Salt as needed
- Few coriander leaves
- Few curry leaves
- 2 tsp oil
- ½ tsp mustard seeds
- 2 green chilis
- 2 red chilis
- ¼ tsp asafoetida
To grind
- 3 tsp black pepper
- 2 tsp cumin seeds
- Few curry leaves
- 7 cloves garlic
Instructions
- Chop the tomatoes into half. Choose the ripest tomato for making this rasam.
- I am using 2 bangalore tomato and 1 nattu thakkali . Since we are not adding tamarind in this recipe, the nattu thakkali (local tomato) gives sourness to the rasam.
- Place the tomatoes in a bowl.
- Add 2 cups of luke warm water to this.
- Mash the tomatoes well using your hands.
- Let the tomatoes gets nicely mashed, you can see the skin of the tomatoes coming out. Keep it aside.
- In a mixie jar add 3 tsp pepper, 2 tsp cumin seeds, 7 garlic cloves and few curry leaves.
- You can use the mortar and pestle also to do this.
- Pulse this into a coarse mixture.
- Keep it aside.
- In a pan add oil and add the mustard seeds, slit green chilis, 2 broken red chilis and few curry leaves.
- Let the mustard seeds splutter.
- Add ground garlic pepper mixture to this.
- Saute for 2 minutes in low flame.
- Add the tomato mixture to this by straining the pulp using your hands.
- We are not using the pulp of the tomatoes. So squeeze out the juice well from the tomatoes.
- Add 1 cup of water.
- Add salt and turmeric powder.
- Now mix everything well.
- It will froth up in 2-3 minutes.
- Do not allow this to boil.
- Once it froths ups fully and about to boil, switch off the flame.
- Garnish with finely chopped coriander leaves.
- Cover and keep for 10 minutes.
- Instant tomato rasam is ready.
Notes
2. Instant tomato rasam pairs well with potato fry and cauliflower curry.
- Chop the tomatoes into half. Choose the ripest tomato for making this rasam.
- I am using 2 bangalore tomato and 1 nattu thakkali . Since we are not adding tamarind in this recipe, the nattu thakkali (local tomato) gives sourness to the rasam.
- Place the tomatoes in a bowl.
- Add 2 cups of luke warm water to this.
- Mash the tomatoes well using your hands.
- Let the tomatoes gets nicely mashed, you can see the skin of the tomatoes coming out. Keep it aside.
- In a mixie jar add 3 tsp pepper, 2 tsp cumin seeds, 7 garlic cloves and few curry leaves.
- You can use the mortar and pestle also to do this.
- Pulse this into a coarse mixture.
- Keep it aside.
- In a pan add oil and add the mustard seeds, slit green chilis, 2 broken red chilis and few curry leaves.
- Let the mustard seeds splutter.
- Add ground garlic pepper mixture to this.
- Saute for 2 minutes in low flame.
- Add the tomato mixture to this by straining the pulp using your hands.
- We are not using the pulp of the tomatoes. So squeeze out the juice well from the tomatoes.
- Add 1 cup of water.
- Add salt and turmeric powder.
- Now mix everything well.
- It will froth up in 2-3 minutes.
- Do not allow this to boil.
- Once it froths ups fully and about to boil, switch off the flame.
- Garnish with finely chopped coriander leaves.
- Cover and keep for 10 minutes.
- Instant tomato rasam is ready.
- If your tomatoes are not sour, you can add 2 tbsp of tamarind extract along with the tomato extract.
- Instant tomato rasam pairs well with potato fry and cauliflower curry.
