Rasam Recipe Without Onion And Garlic Easy Home Cooking

Rasam Recipe Without Onion And Garlic is a comforting, tangy South Indian soup-style recipe that fits perfectly into everyday meals or light dinners. This variation skips both onion and garlic while retaining rich flavors from tamarind, tomato, spices, and aromatics — exactly what I learned when I first cooked it during monsoon season in my Chennai kitchen. Rasam is a traditional South Indian dish enjoyed with rice or on its own as soup.

Recipe Card

Ingredients With Exact Quantities

Here are all the precise measurements you’ll need for this authentic, flavourful rasam — no onions or garlic included.

• Ripe tomatoes – 4 medium (about 400 g)
• Tamarind paste – 2 tbsp (or soaked tamarind extract from 30 g tamarind)
• Rasam powder – 1½ tbsp (store-bought or homemade)
• Turmeric powder – ½ tsp
• Red chilli powder – ¾ tsp
• Black pepper powder – ½ tsp
• Salt – to taste (approx 1 tsp)
• Water – 5 cups
• Fresh coriander leaves – ¼ cup, chopped
• Curry leaves – 1 sprig (8–10 leaves)
• Tempering / Tadka:
• Ghee or oil – 2 tsp
• Mustard seeds – 1 tsp
• Cumin seeds – ½ tsp
• Dry red chillies – 2
• Asafoetida (hing) – 2 pinches

Step-By-Step Instructions With Timings

1. Prepare Tamarind Extract (5 mins)

If you’re starting with raw tamarind, soak about 30 g in ½ cup warm water for 5 minutes, then squeeze and strain to get the tangy extract. If using ready-made paste, simply mix with water in a bowl. This step gives rasam its signature tang. Understanding Rasam Recipe Without Onion is essential.

2. Cook Tomatoes (7 mins)

Heat a medium pot over medium heat, add the chopped tomatoes and ½ cup water. Cover and cook until the tomatoes soften and break down (about 7 minutes). You’ll notice a bright tomato aroma as they turn mushy — that’s the foundation of flavor.

3. Add Spices and Tamarind (5 mins)

Stir in the turmeric, red chilli powder, black pepper, salt, and rasam powder to the tomato base. Pour in the prepared tamarind extract and mix well. Bring this mixture to a gentle simmer. Allow it to cook uncovered for about 5 minutes so the flavors marry and deepen.

4. Add Water for Soup (3 mins)

Pour 4 cups of water into the pot and stir. Increase heat to bring the rasam to a gentle boil. Reduce flame and simmer for another 5 minutes. This gives you a rich yet light broth. This relates to Rasam Recipe Without Onion.

5. Tempering (Tadka) – The Finishing Touch (3 mins)

In a separate small pan, heat the ghee or oil over medium heat. Add mustard seeds and let them crackle. Then add cumin seeds, dry red chillies, curry leaves, and hing. As soon as they sizzle and perfume the air, pour this hot tempering directly over the simmering rasam. Shut off the flame immediately — this preserves the aromatic punch.

6. Garnish And Serve (2 mins)

Sprinkle the chopped fresh coriander on top and serve hot. This rasam pairs beautifully with steaming rice or can be enjoyed as a nourishing soup bowl on its own.

Pro Tips From Personal Cooking Experience

• Heat Control Matters: When I first tried this Rasam Recipe Without Onion at home, I over-reduced it. Keep the simmer gentle so the spices infuse without reducing to a thick gravy.
• Balance Tanginess: Tamarind paste can vary in strength. Taste the broth when adding — start with less and adjust so it’s tangy but not sour.^
• Fresh Rasam Powder: A freshly ground rasam powder (even store-bought, check roast date) transforms the final flavor markedly. I personally recommend brands that roast spices well before grinding.
• Ghee vs Oil: Ghee enriches the tadka and adds aroma, but neutral oil works well if you want a lighter finish.
• Serve Immediately: Rasam tastes best right after tempering; leftovers can thin over time as spices settle, so reheat with a splash of hot water if needed.

Chef’s Notes: Substitutions, Storage Tips

Substitutions

• Tamarind: If tamarind isn’t available, use 2 tsp lime juice mixed with 1 tbsp water as a tangy alternative.
• Rasam Powder: You can make a quick mix of roasted coriander 1 tsp, cumin ½ tsp, black pepper ½ tsp, dried red chilli 1 for a homemade rasam powder.
• No Curry Leaves: Fresh curry leaves are classic, but dried leaves or a small pinch of fenugreek can impart complexity.

Storage Tips

• Refrigerate: Cool the rasam completely and store in an airtight container for up to 3 days. Reheat on stovetop; add water if it has thickened.
• Freeze: You can freeze rasam broth, but tempering should be added fresh after reheating to retain aroma and spice integrity.
• Meal Prep Tip: Prepare extra tamarind water and store separately so next time you just heat, temper, and serve.

Nutrition Information Per Serving (Approximate)

This nutrition estimate is based on a typical South Indian tomato rasam recipe and similar versions without onion and garlic, noting approximately 80 kcal per serving for a light broth-style rasam. Learn more about Rasam Recipe Without Onion.

Why This Rasam Is Worth Adding To Your Kitchen

When I visited my grandmother’s village in Tamil Nadu during monsoon, I learned how a small bowl of rasam can lift spirits and appetite alike. The tangy broth warms the body, supports digestion, and blends beautifully with steamed rice. Unlike heavier curries, this Rasam Recipe Without Onion supports lighter eating without sacrificing bold South Indian spice flavors that I experienced firsthand.

Frequently Asked Questions (FAQs)

Can I make this rasam without tamarind?

Yes — use a blend of lime juice or kokum juice (about 2 tsp) with a little water as a tangy substitute, though the flavor will differ slightly from traditional tamarind-based rasam.

Is this recipe suitable for vegetarians and vegans?

Absolutely — this recipe contains no onion or garlic and uses oil or ghee depending on your diet. For strict vegan preferences, opt for oil instead of ghee.

Can I add lentils (dal) to this rasam?

Some regional rasam recipes include cooked dal for body. If you prefer, add ½ cup cooked toor dal to the broth for extra protein; adjust water accordingly.

What is rasam best served with?

Rasam pairs beautifully with steamed rice, curd rice, idli, or dosa. You can also drink it as a flavorful soup on cooler evenings.