Tomato Rasam (With coconut and No Dal)

Next up on ‘Rasam Series’ is a dish prepared using the most common vegetable available in your refrigerator – Tomatoes.

The below recipe has a ‘Tangy’ tomato and coconutty flavor to it. It sure will enrich your taste buds 🙂

Do give it a try!



Tomatoes – 2

Shredded Coconut – 2 tbsp

Pepper – ½ tsp

Green Chillies – 2

Cumin powder – ½ tsp

Turmeric powder – a pinch

Salt – as per taste

For Tempering:

Oil – 1 tbsp

Mustard seeds – ½ tsp

Urad Dal – ¼ tsp

Chopped Curry leaves – few

Asofoetida – a pinch


Cut the tomatoes into half and boil them in enough water for about 15 to 20 minutes.


Once cooked, turn off the heat and allow the tomatoes to cool down completely.

Once cool, blend the tomatoes together with coconut and peppercorns to a fine paste. If needed you can add ½ cup water while blending.


Put the paste in a deep bottomed pan and add about 2 – 2.5 cups of water.


Place the pan on the stove on a medium heat. Add the slit green chillies, cumin powder, turmeric powder and salt. Boil well.


Once boiled, turn off heat and prepare the tempering with the ingredients mentioned under the tempering section. Add the tempering to the rasam. 


Your Tangy tomato Rasam is ready to be served.


Serve hot with Rice and papad.


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