Simple rasam recipe – Tomato saru without dal

Simple rasam recipe – Easy tomato Saaru recipe – How to make tomato Saru without dal – Rasam or Saaru recipe without dal

Rasam is a very famous south Indian dish.  This recipe takes very less time and very easy to prepare. Usually, we use Toor dal in Saaru but Today I am sharing a Tomato rasam without using any dal. We get readymade rasam powder in the market but I always prefer to make fresh masala at home. 

This Saru tastes good with plain rice. We use Tomato, coconut, coriander seeds, cumin seeds, red chili, fenugreek seeds as main ingredients in this rasam

Try my other recipes like mooli raita, tomato curry, potato curry, Maharashtrian Kadhi, and many more delicious recipes.

So, let’s start making this easy rasam or simple tomato rasam recipe

Preparation time: 5 min
Cooking time: 10 min
Serves: 4

Ingredients: 

  1. 2 medium-sized tomatoes
  2. 1 small gooseberry sized tamarind
  3. 1 – 2 tsp jaggery (as per your taste)
  4. 2 tsp salt (as per your taste)
  5. 1 green chili
  6. 2 tbsp finely chopped coriander leaves
  7. A big pinch of turmeric powder

Ingredients for grinding:

  1. 2 – 4 red chili
  2. 2 tsp coriander seeds
  3. 1/2 tsp cumin seeds
  4. A pinch of asafoetida
  5. 1/4 tsp fenugreek seeds
  6. 1/4 cup grated coconut
  7. 1 tsp cooking oil

Ingredients for tempering:

  1. 1/2 tsp mustard seeds
  2. 1/2 tsp cumin seeds
  3. A pinch of asafoetida
  4. 5 – 6 curry leaves
  5. 2 tsp ghee/cooking oil

Instructions for making easy tomato rasam or simple tomato Saaru:

    1. First of all, chop tomatoes and grind it into a fine paste.
    2. Then, transfer it to a container. Add in slit green chili, salt turmeric powder. Bring it to boil. Then allow it to cook under low flame.
    3. Meanwhile, heat a frying pan and fry red chilies, coriander seeds, cumin seeds and fenugreek seeds using 1 tsp of oil.
    4. Grind roasted ingredients along with grated coconut until a smooth paste.
    5. Then, add the ground paste into the boiling tomato puree.
    6. Further, add in required water, salt, jaggery, and tamarind extract.
    7. Bring it to rolling boil and add in finely chopped coriander leaves and switch off the stove.
    8. Finally, for tempering, in a small skillet add 2 tsp of ghee, 1/2 tsp mustard, 1/2 tsp cumin seeds, and curry leaves. Add this tempering to the rasam or Saaru.
    9. Serve this delicious rasam with rice.

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