Tomato Rasam Recipe–Kerala Style Thakkali Rasam Without Rasam Powder

In Kerala, Tomato rasam/Thakkali rasam is mostly served in Onam sadya. Basically Kerala style rasam can be done easily with instant rasam powder or with freshly ground spices. I was looking for a simple and easy rasam recipe without rasam powder and found in this blog. It came out super delicious and flavorful.After a long time, myself and Raksha had a plateful of rasam rice along with our favorite side dish papadam. Do try this yummy Kerala Rasam for this Onam sadhya and enjoy like me. Lets see how to make Kerala thakkali rasam without rasam powder.

Check out my other Onam sadya recipes.

Tomato rasam recipe - Kerala style rasam

Kerala style rasam without rasam powder - Kerala tomato rasam for Onam sadya

Cuisine: Kerala

Category: Rasam

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

Ripe tomato - 2 nos   Tamarind – medium gooseberry size Red chilli powder – 1/4 tsp Coriander powder/Dhania powder - 1 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To grind Small onion - 3 nos OR Big onion – 1/2 no Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Garlic cloves – 3 nos To temper Coconut oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Red chilli - 1 no ( Pinched) Green chilli - 1 no ( slit) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE KERALA TOMATO RASAM - METHOD

Soak tamarind in 1 cup of water for 20 minutes.Take the extract.Chop tomato into small pieces. Grind onion, pepper corns, cumin seeds,garlic coarsely without adding water. Set aside. Heat oil or ghee in a kadai and splutter mustard seeds,red chilli, curry leaves and green chilli.Saute for few seconds. Now add the coarsely ground paste. Saute for a minute. Add salt, chopped tomato, turmeric powder, red chilli powder and dhania powder. Saute well till tomato turns mushy .Add the tamarind extract. Boil well for 2-3 minutes till rasam becomes frothy. Add chopped coriander leaves and give one boil, switch off the flame. Transfer to a vessel and cover it with a lid. Let it rest for 15 minutes before serving.It helps for all the flavor to blend well. Serve with hot rice and papapdam. Enjoy! Adjust the quantity of chilli powder based on your spice level.

Flavorful Kerala style tomato rasam is ready to serve with rice. Enjoy with papad !

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Milagu Rasam / Pepper Rasam Recipe - Rasam Recipes

Pepper Rasam(Milagu Rasam in Tamil) is the most wanted rasam recipe in this rainy season. As you all know pepper is good for sore throat & cold. It gives a soothing effect. So my MIL make this rasam to drink as a soup whenever we are down with flu. Adding tomato & garlic in this rasam are purely optional. If you want to make this rasam without tomato, just follow my poondu rasam recipe and use less garlic cloves. However you make this rasam tastes great with the flavor & hotness of pepper. Lets see how to make this hot and spicy Indian pepper rasam with stepwise recipes !

Check out my Milagu kuzhambu & Iyengar Milagu kuzhambu recipes too !

Milagu Rasam/Pepper Rasam

How to make pepper rasam/Milagu rasam for cold

Cuisine: Indian

Category: Rasam Recipe

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Tamarind - Small gooseberry size Tomato - 1 no (skip tomato & use medium gooseberry tamarind to drink as a soup for cold) Pepper corns/Milagu - 1 tsp ( Use 1.5 tsp for more spiciness) Cumin seeds/Jeeragam - 1/4 tsp Garlic cloves - 2 nos (optional) Pepper powder –1/4 tsp ( to sprinkle at the end) Turmeric powder - 1/8 tsp Hing/Asafetida – a pinch Salt & water - as needed Sugar - 1/4 tsp To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 no ( optional) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE MILAGU RASAM - METHOD

Soak tamarind in one cup of water for 20 minutes and take extract. Wash and chop the tomato into pieces. Crush it using your hands and add to tamarind extract. Add salt, turmeric powder, hing and few curry leaves. Coarsely powder the pepper corns+Jeera+garlic cloves(with skin). Heat a kadai with ghee. Splutter mustard seeds,Cumin seeds and a pinched red chilli. Add the tamarind extract +1 cup of water and boil for few minutes. Add the ground pepper powder to the boiling rasam and add 1/4 cup of water. When the rasam comes to a roll boil, switch off the flame. Garnish with coriander leaves and sprinkle 1/4 tsp of pepper powder on top to get a nice flavor. Transfer it to a bowl and enjoy drinking hot or mix with plain rice !

Note

You can avoid tomato & garlic in the above recipe. But increase the quantity of tamarind accordingly. For this recipe, you can use medium gooseberry sized tamarind. Add more pepper corns for spicy rasam.

Make this hot and flavorful pepper rasam. Enjoy drinking as a soup or mix with plain rice & ghee !

Tastes yum!!

 

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Karnataka Style Easy Obbattu Saaru Recipe - Holige Saaru - Hoorna Saaru

Last year this day, I tasted Karnataka special Obbattu saaru for the first time in my (school moms group) friend Megha’s house. This title may sound new to some of you. Let me first tell you what it is. Obbattu saaru also known as holige saaru and hoorna saaru is nothing but a rasam kind of gravy that is prepared using leftover pooran/hoorna used for making obbattu. Its one of the most popular recipes in Karnataka. Usually Kannadigas make obbattu (Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi, Gowri Ganesha etc. 

On those days, they never fail to make this obbattina saaru using the left over dal chana dal pooran. Everybody love this saaru equally as obbattu. Authentic version of this gravy requires freshly ground masala with rasam powder/Thili saaru powder, coconut and poppy seeds. 

As I don't have Karnataka style rasam powder in hand, I have not shared the traditional method of making obbattu saaru in this post. Instead I have given an easy ans simplified version without using rasam powder from my friend Mega. She taught me a very simple and quick recipe using readymade spice powders. Many thanks to Megha for teaching me this easy n quick version.

To be frank, I love this saaru more than obbattu. The combination of sweet and spicy taste is the highlight of this gravy. It tastes great when its reheated and used the next day. This morning I made obbattu saaru using the leftover chana dal pooranam I made for Ganesh chaturthi kozhukattai/modak.

 I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival. So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand. I will try to post the authentic obbattu saaru recipe soon. But before that, try this easy method and let me know how u liked it. .Lets see how to make this  Karanataka style easy Obbattu saaru with simple steps.

Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru - Karnataka's delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Dal pooran/Holige pooran - 1/3 cup Dal water - 1 cup Tamarind - Big gooseberry size Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd) Dhania powder - 1 tsp OR Karnataka rasam powder - 2 tsp Turmeric powder - 1/8 tsp Hing/Asafetida - a pinch Green chillies - 2 nos ( slitted) Big onion - 1 no ( finely chopped,optional) Grated coconut – 2 tbsp  Salt & water - as needed To temper Cooking oil or ghee - 1 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Take the tamarind extract using 1 cup of water. Mix 1 cup of dal water & 1/3 cup of pooran to it. Add finely chopped onion, slit green chillies, curry leaves, salt, turmeric powder, red chilli powder, dhania powder,hing and mix well. Check for taste and adjust the spices and salt accordingly. (Instead of red chilli powder + dhania powder, you can use Karnataka thili saaru pudi / rasam powder).  Boil well for few minutes till it thickens slightly. Lastly temper mustard seeds, cumin & curry leaves. Add to the gravy. Garnish with coriander leaves & grated coconut. Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder, you can use thili saaru powder i.e rasam powder if you have. You can also use sambar powder. Adding grated coconut for garnishing is optional. You can add a piece of jaggery for more sweet taste. If you don’t have pooran in hand, pressure cook some toor dal or chana dal, mash it well and use it along with cooked water.  Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !

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Bachelor Rasam Recipe With Rasam Powder(Easy,Instant)

Here is an easy rasam recipe for bachelors using store bought rasam powder.This rasam can be made instantly without adding dal water.I guess most of the bachelors use store bought rasam powder or homemade rasam powder made by your mom.This recipe suits for both.Recently i bought a rasam powder from stores and tried it by following the instructions given in the packet.But i was not happy with the results.Yesterday i came across vahchef’s “Hotel Rasam Recipe” in Zeetelugu youtube videos while browsing some video recipes.I adapted his recipe and tried it using my store bought rasam powder.It came out really well.If u want to prepare a simple and yummy lunch or dinner after your tiresome job,this recipe gives u a helping hand.A bowl of rice with piping hot rasam drizzled with a tsp of ghee and papad as side dish is the most comfortable & quickie lunch for me.I am sure most of your choice would be the same.Try this recipe and let me know how it worked for you.
Check out my Dad’s easy rasam recipe without rasam powder and my way of making rasam using instant rasam powder.

Bachelor rasam recipe

Easy,instant bachelors rasam recipe

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Tamarind - a small gooseberry size Ripe tomato - 1 no (big) Green chillies - 2 nos ( slit) Turmeric powder - 1/8 tsp Dhania powder/Coriander powder - 1/2 tsp Rasam powder - 2 tsp Garlic cloves - 4 nos (crushed) Salt - as needed Water - 2.5 cups Sugar - 2 pinches Coriander leaves - few Hing - a pinch To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few Red chillies - 2 nos Cumin seeds - 1/4 tsp Hing - a pinch

METHOD

Soak tamarind in hot water for 5 minutes.In the mean time,take 2 cups of water and add finely chopped or crushed tomato pieces to it( u can saute the tomato pieces in a tsp of oil and then add to water for variation).Add slit green chillies,salt,turmeric powder,few torn curry leaves, half of coriander leaves and hing.To this, add tamarind extract and boil for 2-3 minutes.Now add the dhania powder and boil for sometime. Add rasam powder and boil for 2 more minutes.Crush garlic cloves with skin( If u are not using rasam powder,crush 1/2 tsp of pepper,1/2 tsp of jeera along with garlic cloves) and add it to the rasam.Give a roll boil and switch off the flame.Add a pinch of sugar. Temper all the ingredients given under”to temper” in ghee and add to the rasam.Garnish with lots of coriander leaves and close the bowl with a lid to retain the aroma. Enjoy hot rasam with plain rice adding few drops of ghee !

Note

For variations,u can add 1/2 tsp of freshly crushed pepper & 1/2 tsp of jeera along with garlic cloves at the end and add to the boiling rasam.But switch off the flame and close the bowl as soon as u add this powder. Adding sugar enhances the taste of rasam and gives a clear drinkable rasam.

Enjoy this yummy rasam recipe with a simple papad or potato curry as side dish.Tastes grt !!

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Mysore Rasam Recipe - Arachuvitta Rasam - Rasam Varieties

Mysore rasam is one of the most popular rasam varieties. In tamil, we can call it as “Arachuvitta rasam”.  In most of the South Indian houses, rasam recipe makes it presence almost everyday for lunch. We love to make varieties of rasam recipes. Me too not an exception in this. So I keep trying some new, interesting rasam recipes in my kitchen. This mysore rasam recipe was in my bookmarked list for long time.I never thought this would taste soo good, refreshing and flavourful.

When I tried it last week for the first time, I felt its taste was very close to the rasam I had tasted in hotels and brahmin marriage feast here in Bangalore. My Kannadiga friends make a similar rasam using saaru pudi/ rasam powder and they call it as “Bele saaru”. I am not sure whether this is the authentic mysore rasam recipe but it tasted really good. So I made it again for my in-laws.This recipe became an instant hit among my friends and family. 

Unlike our usual rasam, mysore rasam has a slightly thick consistency and it tastes spicy too. Its the freshly roasted and ground rasam powder that makes the difference. For this recipe, I watched Vahchef’s video and some more websites too. Also I made few changes in the quantity of ingredients based on my family’s taste. I just loved this rasam and I can even drink this as a soup. I’ll be surely making it very often.You too give a try and share your feedback. Lets see how to make this super flavorful and the most popular Mysore Rasam Recipe.

Check out my easy rasam recipe using Instant rasam powder !

Mysore rasam recipe

How to make flavorful, spicy mysore rasam for rice

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Tamarind - Medium gooseberry size Tomato - 1 no (big) Sambar powder - 1 tsp Green chillies - 1 or 2 nos (adjust) Water - 2-3 cups Cooked toor dal - 2 tbsp ( dilute it) Grated jaggery - 1 tsp Salt & turmeric powder - as needed To roast n grind Cooking oil - 1/2 tsp Chana dal - 1 tsp Urad dal - 1/2 tsp Curry leaves – 5 nos ( I din’t add) Dhania/Coriander seeds - 2 tsp Red chilli - 1 no Pepper corns - 1/2 tsp Cumin seeds/Jeera - 1/2 tsp Grated coconut - 1.5 tbsp Hing/Asafetida- a pinch To temper Ghee - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish Grated coconut - very little ( to garnish, completely optional)

METHOD - HOW TO MAKE MYSORE RASAM

Reserve 2 tbsp of cooked toor dal. Mash it well by adding 1/4 cup of water. Grind tomato to a smooth paste using little water & keep aside. In a wide bowl, take the tamarind extract adding 2 cups of water. To this add tomato puree, sambar powder, slitted green chillies, turmeric powder, salt & hing. Let it boil for 5 minutes. Heat little oil in a kadai and when it gets heated, roast & grind all the items given under”to roast n grind”. Add the grated coconut at the end of roasting. Mix well & let it cool. Grind everything to a smooth paste adding enough water. Add this paste & cooked toor dal to the rasam. Add little jaggery and allow it to boil well. It will give a nice smell & becomes slightly thicker than usual rasam. Switch off the flame & garnish with coriander leaves. Temper the mustard, cumin seeds in ghee and add to the rasam. Mix well and close it with a lid to retain the aroma. Give a standing time of at least 30 minutes to one hour before serving. It helps to infuse all the taste. If you want to serve it hot, you can reheat it at the time of serving. Mix it with plain rice in a bowl adding a drop of ghee. Tastes divine ! Enjoy ! Check out my easy rasam recipe using Instant rasam powder !

Note

I used one big Bangalore tomato. Please use 2 nos if your tomato is small. Make sure it is ripe. Adjust the quantity of sambar powder as per your taste. U can also skip adding sambar powder & add more chillies & dhania while roasting. Adding jaggery gives a mild sweet taste to this rasam and also helps to balance the tanginess. So don’t avoid it. This rasam would be slightly thicker than our usual rasam. So boil it well. Hope you can find it in the next picture.

A bowl of hot rice with rasam accompanied by a papad is a divine lunch me!! What say friends?? 

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Garlic Rasam without dal | Poondu Rasam Recipe-Rasam Varieties

I learnt this garlic rasam recipe / poondu rasam from my MIL. We usually make this as pepper rasam/ milagu rasam for sore throat & cough problem by adding more pepper. Its a good remedy for cold. I follow the same recipe and make it as garlic rasam by adding more garlic cloves and red chillies instead of pepper. As this recipe is without tomato & dal, it can be done in few minutes. Try this rasam recipe, you will love it. Its my favourite rasam recipe & I can have a plateful of rice mixed with this hot rasam & papad as side. It tastes delish !

Garlic rasam/Poondu rasam recipe

Garlic rasam recipe - Poondu rasam for rice !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Tamarind - Small gooseberry size Salt & water - as needed Turmeric powder - a pinch To grind Pepper corns - 1/2 tsp Red chillies - 2 nos ( use 1 for less spice) Garlic - 8 cloves ( with skin) To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE GARLIC RASAM - METHOD

Soak tamarind in 1/2 cup HOT water for 10 minutes. Take all the ingredients given under “ to grind”. First grind the pepper corns along with red chilli. Lastly add the garlic cloves with skin and grind them coarsely. Remove it. In a kadai, heat ghee, splutter mustard seeds & jeera. Add curry leaves. Add one pinched red chilli and add the tamarind extract using 1.5 cups of water, turmeric powder and salt. Allow it to boil till raw smell of  tamarind goes off. Add the ground powder and 1/4 cup of water.  As soon as the water comes to a roll boil, switch off the flame & add coriander leaves. Serve it with hot rice and ghee. Enjoy !

Note

You can make this rasam as pepper rasam by adding more pepper corns. For this recipe, you can add 1 tbsp of pepper. You should just crush the garlic coarsely and not a fine paste. For variations, you can do the tempering in ghee at the end and switch off the flame.

Enjoy this flavourful rasam with hot rice and papad !

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Tamilnadu Rasam Recipe - South Indian Rasam Recipe

This is my basic South Indian style rasam recipe which I learnt from my Aachi in Tirunelveli, Tamilnadu. I make this rasam almost everyday without using homemade or store bought rasam powder and dal water. Instead I make it with freshly ground rasam powder. My MIL like this rasam a lot & this is my daughter’s favourite Rasam mammu too. 

Last year I shared my dad’s Easy rasam recipe using Instant rasam powder. This is also very similar recipe but the ingredients of rasam powder differs slightly. As we are using freshly ground powder,this rasam comes out very flavourful but I  tell you it tastes the best when prepared in advance. It needs some standing time for all the flavours to infuse. Beginners and bachelors can also try this recipe. U can make this powder using a small mortar & pestle if you don’t have a mixie. 

Now lets see how to prepare this yummy Tamil nadu style basic rasam recipe. Soon I will post more rasam varieties here.

Rasam recipe

Everyday rasam recipe using freshly ground rasam powder.

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Tamarind – Medium gooseberry size Ripe tomato - 1 no Turmeric powder – 1/8 tsp Salt & water – as needed Sugar – 1/8 tsp For Rasam powder Dhania/Coriander seeds - 1/2 tsp Pepper - 1/2 tsp Cumin seeds/Jeera – 1 tsp Garlic - 4 nos Red chilli - 1 no Methi seeds -1/4 tsp To temper Cooking oil OR Ghee - 2 tsp  Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Red chilli - 1 no Hing – a pinch Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE TAMILNADU RASAM - METHOD

Soak tamarind in warm water for 15 minutes. Take the extract using 1 cup of water and add the finely chopped or crushed tomato, salt, turmeric powder to it. Take all the ingredients in a mixie jar for rasam powder and grind it coarsely ( Red chilli is missing in the below picture.Sorry,i forgot to keep it). Heat a kadai with 2 tsp oil or ghee and splutter mustard seeds, jeera and pinched red chilli. ( Alternately you can temper at the end in ghee and pour over the rasam.)  Add the tamarind extract mixture and a cup of water. Boil well for 2-3 minutes till raw smell goes off completely. Add hing while it boils. Now add the freshly ground rasam powder, sugar and add 1/4 cup of water. Allow it to give a full roll boil only once and switch off the flame immediately. Garnish with finely chopped coriander leaves and transfer the rasam to a bowl. Give a standing time of one hour and serve with hot rice and papad. Enjoy !

Note

U can also add store bought rasam powder to replace this powder.In that case,add 1-2 tsp of it based on the spiciness u need. U can also 2 tbsp of dal water along with tamarind extract if you wish. Dhania adds flavor to this rasam but it takes some time to lend it. So prepare this rasam at least one hour in advance. U can reheat at the time of serving. Coriander leaves is a must n should for garnishing. U can use ghee for tempering. You can also temper at the end using ghee. It gives a nice flavor.

Enjoy this rasam with hot rice adding a drop of ghee.It tastes yum ! This is my daughter’s Rasam Mammu bowl when she was a kid .

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