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A South Indian Rasam Recipe Without Tomatoes

Updated on April 9, 2018
Venkatachari M profile image

Venkat is experienced in cooking since his mother's demise in 1966 and cooks Indian cuisines better. He uses healthy, easy ways in doing so.

This South Indian rasam recipe without tomatoes is ready for the serve.
This South Indian rasam recipe without tomatoes is ready for the serve. | Source

Introduction to South Indian Rasam Recipe

This article is about a spicy and tasty South Indian dish that is prepared without tomatoes. The following points are covered sequentially in this article.

  • The meaning of Rasam recipe without tomatoes
  • Interesting facts about this recipe
  • Cooking time
  • Ingredients
  • Preparation Tips
  • Knowledge about rasam powder
  • Rasam powder ingredients
  • Preparation tips for the powder
  • Additional Important Guidelines

What is Rasam Recipe Without Tomatoes

The word "Rasam" literally means juice in South Indian languages. This recipe is similar to a juice that is prepared in more dilute form.

But, remember to prepare it without adding any tomatoes.

Even though there are many variations of rasam recipe, we are going to explore only the above-mentioned particular version of it in this article.

Tamarind is added to water along with other spice powders in making this recipe. That makes it very simple and tasty.

That is why this particular variety of rasam is known as "rasam recipe without tomatoes".

It is normally served as a side dish with plain cooked-rice while serving your daily meals. You may consume it regularly, both times. It can be consumed as a drink also just like the coffee or tea if you don't eat rice.

Interesting Facts of Rasam

  • Drink a cup or glass of this rasam daily to be free from constipation and acidity problems as it minimizes the gas formation in your stomach and boosts digestion process.
  • Rasam provides much relief to people suffering from cold, nausea, and fever or from any other minor symptoms of a disease.
  • When a baby is to be introduced to meals for the first time, this rasam-mixed soft rice is administered to him/her as the first meal for some days till the baby gets accustomed to the digestion of normal meals.
  • Rasam acts as an appetizer also and so, it is very good for those who do not feel hungry.
  • If you are lacking in the taste of your food, you may take this rasam drink and your taste buds will get rejuvenated with its amazingly tangy and sour tastes.

Do you like Rasam

4.6 stars from 9 ratings of Rasam or Charu

Cooking Time

Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: Serves six people or six cups (160 ml)


  • one Liter water
  • 20 grams tamarind, you may substitute with tamarind juice
  • 2 teaspoonfuls rasam powder, you can add a bit more also
  • 2 teaspoonfuls coriander powder, for extra taste
  • half teaspoonful turmeric powder, for good color and taste
  • one teaspoonful salt powder, be careful, if a BP patient
  • a few leaves curry leaves (sweet neem), sliced pieces better
  • a little quantity mustard seeds, cumin, asafoetida, for topping purpose
the tamarind quantity
the tamarind quantity
curry leaves, mustard, cumin, asafoetida
curry leaves, mustard, cumin, asafoetida
rasam powder and turmeric
rasam powder and turmeric

Step-By-Step Preparation Tips for Rasam Recipe

  1. Take one liter of drinking water in a container that can be used for cooking.
  2. Put the tamarind in the water. You may, otherwise, extract the juice of tamarind separately (by soaking the tamarind in a little quantity of water) and then, add it to the water in the cooking container. When rasam gets boiled, the essence from tamarind automatically mixes with the water and the waste of it sets down at the bottom of the container. So, you need not worry which way you add tamarind. Only take care that you are not serving from the bottom along with the waste.
  3. Add rasam powder, coriander powder, turmeric powder, salt, and curry leaves (as mentioned in the ingredients table) to the water in the cooking pot.
  4. Light the stove and place the cooking pot on the flame to bring it to boil. Allow it to boil for some more time so that all the ingredients get well mixed. Remove the pot from the heat and keep aside.
  5. Now, take a small frying pan and fry the ingredients of mustard seeds, cumin, and asafoetida in a little bit of oil. Mix it in the rasam recipe of the cooking pot.
  6. Your rasam recipe is ready for serving now. You may add finely sliced coriander leaves also to it before serving.

Boiling & Topping

The above video starts when the recipe is about to boil and ends with the act of seasoning or topping of the recipe. This is done for showing you how much to boil it after the boiling point and, thereafter, it shows you how to top the preparation with the other topping ingredients.

Regarding the preparation of this recipe, excepting the ingredients used for topping purpose, all other ingredients as mentioned in the ingredients capsule get added to the water in the container before it is placed on the flame.

About Rasam Powder

You may like to prepare the home-made rasam powder instead of buying the packets from the market.

It is very easy to prepare the powder by grinding the ingredients of coriander seeds, black pepper seeds, red chili pepper, cumin seeds, yellow pigeon peas, and the curry leaves in your mixer-grinder.

By doing so, you might be saving much of your time that is spent on cooking as you are able to store the powder in a closed container for many days and use it daily. Further, you are enjoying the home-made taste and satisfaction also.

Ingredients for Home-Made Rasam Powder


  • Yellow Split Pigeon Peas (50 grams)
  • Dry Red Chili (20 chilis of medium size)
  • Coriander Seeds (30 grams)
  • Black Pepper (30 to 40 grams)
  • Cumin (30 grams)
  • Curry Leaves (one bunch)

Step-By-Step Preparation Tips for Home-Made Powder

  1. Mix all the above ingredients and dry them open, under the hot sun, for 2 days. If you can't dry them under the sun, you can fry them in a pan very lightly with minimum heat.
  2. Don't add any oil for frying.
  3. After drying, grind these ingredients in your grinder to make a slightly coarse powder. If fried on a flame, you need to cool the ingredients before grinding.
  4. Do not excess-grind it to make it too much smooth or soft as that is not preferable.
  5. Store this powder in an air-tight container and use it as and when required for preparing the rasam recipe. It can be stored even up to one month depending on your requirements and the storage capacity.

Which Rasam Recipe Do You Like Most

See results

Additional Tips for Rasam Recipe Without Tomatoes

  1. When you add your own homemade powder to the rasam recipe, there is no need for adding the coriander powder separately, as you already added that ingredient while preparing the rasam powder.
  2. Tamarind can be added either in a raw form as shown in the ingredients image, or you may extract its juice and then add the juice of it to the water before boiling it along with the other rasam ingredients for preparing this "Rasam Recipe without Tomatoes".
  3. Some people prepare the rasam recipe with lemons instead of the tamarind. But remember this recipe does not recommend adding any other ingredients except the above-mentioned ones only.
  4. Do not boil the rasam recipe for more than three minutes after it starts boiling. Otherwise, the tamarind may get excess cooked and hinder your serves by floating on the surface of the recipe.


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    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      But, Marie, neem is different from curry leaves. Curry leaves are referred to as sweet neem leaves. But, neem is a very big tree and its entire parts are too much bitter to eat.

      Neem leaves are very good for medicine. And, its twigs, without leaves, are used for cleaning the teeth instead of the brush and toothpaste.

      The curry leaves are used for its nice aroma and for its appealing taste. Its fiber content is also beneficial to the health.

    • Marie Flint profile image

      Marie Flint 

      3 years ago from Jacksonville, FL USA

      Curry leaves must be the source for neem oil used in organic gardening to alleviate fungus growth on plants.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      3 years ago from Hyderabad, India

      Nice to know that you keep rice, both white and brown, Jackie. The rasam recipe tastes good with rice food. Cook the rice soft and mix rasam in it while eating.

    • Jackie Lynnley profile image

      Jackie Lynnley 

      3 years ago from the beautiful south

      What a wonderful article to share! I will certainly make this a regular part of my diet. I have brown and white rice often so it would be simple to add to those. Thank you so much!

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      5 years ago from Hyderabad, India

      Nice to see you visiting my hub and commenting with such appreciation. We prepare this each alternate day and use it for two days. So, in a week it is prepared 3 times to use 6 days. The seventh day is for the other delicious dish "sambar". Rasam dish is for health and sambar is for enjoyment.

      Thanks once again for your visit and comment.

    • MarieLB profile image


      5 years ago from YAMBA NSW

      Great hub VM, one of these days you are going to make a good cook out of me. . .when I do not spend so much time at the computer reading good hubs like yours!! :)

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      6 years ago from Hyderabad, India

      Thank you for your visit and comment. Nice to know the new name of charu 'sathumadhu'.

    • Sujatha Guru profile image

      Sujatha Guruvayurappan 

      6 years ago from Gaithersburg, MD

      Nice Rasam/Chaaru/Saathumadhu recipe!!

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      6 years ago from Hyderabad, India

      Thank you Faith Reaper. I am fascinated with your comment. I hope when you try it, you will definitely like it. Have a nice day.

    • Faith Reaper profile image

      Faith Reaper 

      6 years ago from southern USA

      What a great healthy recipe you have shared here. I have never heard of Rasam. How intetesting. I will have to look for it and give this a try. We can never be too healthy as to what we add to our diets.

    • Venkatachari M profile imageAUTHOR

      Venkatachari M 

      6 years ago from Hyderabad, India

      Thank you for commenting and welcome. If you try it, please let me know how it tasted to you. Have a nice day.

    • teaches12345 profile image

      Dianna Mendez 

      6 years ago

      I have not had it but I am willing to try it. Sounds like it has some good benefits for the body. Thanks for sharing the background and recipe idea.


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