Rasam is a traditional South Indian soup known for its tangy and spicy flavors. Made with twist by using fresh tomatoes along with tamarind, and Indian spices, it's a comforting soup that warms you from the inside out.
By now, you know my deep love for South-Indian food. After trying with garlic and several versions of rasam at different South Indian restaurants, I loved my own version of no-onion and no-garlic Tomato Rasam Recipe. It involves no chopping or peeling and saves so much time and makes the shelf life longer too.
This Rasam Soup has amazing tangy and spicy flavors that come from tamarind (Imli) and red chilies. I have skipped adding sweet or jaggery to it but I highly recommend reducing chili and adding jaggery when making for kids.
Pair it with jeera rice or boiled rice for a light brunch or quick meal.
Find More South Indian Recipes: Podi Dosa, Idli Podi Masala, Upma, Green Moong Dal Uttapam, Indian Lemon Rice.
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Ingredients
See the recipe card for exact ratio of ingredients.
- Indian Spices- Whole spices- whole Black pepper, dried red chilies, Fenugreek seeds (methre) and Jeera (cumin seeds), mustard seeds- black and yellow - roast and dry grind later. can be prepped ahead of time.
- jeera and dried red chili for tempering
- Chana dal
- Tomato- I love tangy tomatoes as they add texture to rasam.
- Fresh Curry Leaves (not shown in ingredients image).
- Sesame oil.
- Tamarind
- Salt
How To Make Tomato Rasam No Garlic
Step 1. Prep Tamarind By Soaking in Water
While you roast spices and grate tomatoes, soak tamarind in water for squeezing out its pulp easily.
Step 2: Roast and Grind Spices
Dry roast all whole spices in a heavy-bottomed wok or pan along with curry leaves. Grind them into a coarse powder.
Step 3. Temper Tomatoes
In the same wok, heat sesame oil, temper cumin and dried red chili, add grated tomatoes with salt and cook on a slow flame. Extract the tamarind pulp and add it to the wok. Stir in the ground spices. Cook for about 3-4 minutes on slow flame. Add water as required.
Step 5. Serve
Tomato Rasam is ready! Serve hot with jeera rice.
Expert Tips
- Make sure to cool off the roasted spices before grinding.
- Don't roast them too much. Just for a min and once they are fragrant or keep spluttering, switch off and keep them aside for cooling off.
- Use a heavy bottomed pan.
- Store it in refrigerator for about 3 days
Recipe FAQS
Tomato Rasam is a traditional South Indian spiced soup made from ripe tomatoes, tamarind, garlic, and freshly ground aromatic spices like cumin and black pepper.
You can enjoy tomato rasam by pouring it hot over warm rice with a little ghee and mixing it together, usually served with a side of vegetables or a crispy papad. You can also simply drink it hot from a mug or bowl as a soothing, flavorful soup
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Tomato Rasam Recipe-No Garlic
Equipment
- 1 Blender for grinding spices
- 1 Heavy-bottomed Pan
Ingredients
- 1.5 teaspoon Jeera ½ teaspoon for tempering
- 1 teaspoon Methre
- 1 teaspoon whole black peppercorns
- 2 teaspoon mustard seeds both yellow and black 1 teaspoon each
- 1 twig leaves of Fresh Kadi Patta curry leaves
- 4 piece dried red chili one small for tempering
- 4 pieces Tamarind has to be soaked in water for getting pulp
- 1 teaspoon sesame oil
- 1 medium Tomato
- 2 cups Water
- Salt as per taste
- ½ teaspoon Jaggery optional
Instructions
- While you roast spices and grate tomatoes, soak tamarind in water for squeezing out its pulp easily.
- Dry roast all whole spices in a heavy-bottomed wok or pan along with curry leaves. Grind them into a coarse powder.
- In the same wok, heat sesame oil, temper cumin and dried red chili, add grated tomatoes with salt and cook on a slow flame. Extract the tamarind pulp and add it to the wok. Stir in the ground spices. Cook for about 3-4 minutes on slow flame. Add water as required.
- Top with coriander leaves and serve Tomato Rasam hot!
Video
Notes
- Make sure to cool off the roasted spices before grinding.Don't roast them too much. Just for a min and once they are fragrant or keep spluttering, switch off and keep them aside for cooling off.Use a heavy bottomed pan.
| Nutrition Facts | |
|---|---|
| Serving size: bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 45 |
| % Daily Value* | |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.8g | 4% |
| Cholesterol 2mg | 1% |
| Sodium 50mg | 2% |
| Total Carbohydrate 7.4g | 3% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 4.5g | |
| Protein 1g | |
| Vitamin D 0mcg | 0% |
| Calcium 23mg | 2% |
| Iron 1mg | 4% |
| Potassium 172mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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