Warm, richly spiced, and built for a satisfying meal, instant rasam recipe | tomato rasam without dal | no dal rasam is a vegetarian south indian rasam made with oil, mustard, and urad dal in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Yield: 4 Servings
- Category: rasam
- Cuisine: south indian
Ingredients
- 4 tsp oil
- 1 tsp mustard
- 1 tsp urad dal
- few curry leaves
- 1 dried red chilli
- 4 cloves garlic (finely chopped)
- 1 onion (finely chopped)
- 3 to matoes (finely chopped)
- ¾ cup tamarind extract
- ½ tsp turmeric / haldi
- 1 tsp salt
- ½ tsp jaggery / gud
- 2 green chilli (slit)
- 1 cup water
- 2 tsp rasam powder
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, in a large kadai heat 4 tsp oil and splutter 1 tsp mustard, 1 tsp urad dal, few curry leaves and 1 dried red chilli.
- also saute 4 cloves garlic to slightly golden.
- additionally add 1 onion and saute well.
- further add 3 tomatoes and saute slightly.
- also add ¾ cup tamarind extract, ½ tsp turmeric, ½ tsp jaggery and 1 tsp salt. mix well.
- cover and boil for 15 minutes or till tomatoes gets cooked well.
- furthermore, add 1 cup water and 2 green chilli. mix well.
- boil for a minute and adjust consistency.
- now add 2 tsp rasam powder and mix well avoiding from any lump formation.
- boil for 2 minutes or till rasam gets cooked completely.
- finally, and 2 tbsp coriander leaves and serve tomato rasam recipe with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
