sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Rasam Without Tamarind

Rasam without Tamarind
Hot tomato and spring onions

Hot Tomato And Spring Onions

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

Dum Aloo Kashmiri

Dum Aloo Kashmiri

Kashmiri dum aloo recipe is among the top hot cooking recipes....

Vankaya gasagasala koora

Vankaya Gasagasala Koora

eggplant cooked with poppyseed paste recipe as per anupem...

Baghare Baingan

Baghare Baingan

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

Dry Raw Banana Vegetable

Dry Raw Banana Vegetable

Sanjay I love all your recipes....I love cooking all your dishes......

Alu Posta

Alu Posta

How to makeAlu Posta?How to cookAlu Posta?Learn the recipeAlu Postaby vahchef.For all re...

Rasam Without Tamarind Recipe, How To Make Rasam Without Tamarind Recipe

How to makeRasam without Tamarind?How to cookRasam without Tamarind?Learn the recipeRasam without Tamarindby vahchef.For all recipes visit

About Recipe

How to make Rasam without Tamarind

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Rasam without Tamarind
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 0 persons
Published date : November 24, 2016

Ingredients used in Rasam without Tamarind
• Salt - 1.75 tablespoons.
• Pepper - 1 tablespoons.
• Mirchi powder - 2.5 tablespoons.
• Tur dhal - 1 cup.
• Tomato - 5 numbers.
• Coriander leaves - small bunch.

1. A Cup of Tur Dhal in water and steam it in a pressure pan. 2. Cut the tomatoes ino small pieces (Preferably 4-6 small pcs) into the water. 3. Add mirchi powder and salt into the water contaning cut tomatoes. 4. Allow it boil for about 5-10 Minutes till the tomatoes have almost become soft and tender. 5. Mash the Dal and add it to the Tomato Puree. 6. Allow for boiling for 5 Minutes. 7. Garnish with mustard seeds spluttered in cooking oil. 8. Garnish with rasam with corriander leaves and leave it covered for the flavour to be retained.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter