Now, it’s time to have the best drumstick tomato rasam without dal!!! Did you taste tomato rasam? That too without dal? I believe that you have definitely tried rasam with rice or dosa or idli. If not, then atleast you have heard about this food and definitely know that it is a South Indian dish. Is it not true. But most of you actually do not know whether dal (lentils) is a primary ingredient of this dish or not. So when you came here and read about best drumstick tomato rasam without dal, you are actually curious to know more about this. Right?
My rasam ….
Like many others, I also tasted rasam when I had my rice, idli or dosa at a restaurant or ordered a South Indian thali. Rasam with idli/dosa? You may be shocked because rasam generally consumed with plain rice or simply as an appetizer. But yes, I have seen some restaurant or street food vendors serve rasam with soft & fluffy idli/ crispy & tasty dosa.
Check this: Various chutneys (Indian sauce) for idli or dosa
Though sometimes it is really very hard to identify which one is rasam and which one is sambar because both of these two South Indian dishes are almost same (both are spicy & sour curry), atleast for those people who do not belong to any South Indian state.
Though still, I face difficulties to recognize rasam. But nowadays I have developed my own set of factors to identify rasam over sambar.
- Actually, rasam is thinner than sambar
- Rasam is less spicy than sambar
- It is generally served without vegetable (except drumstick)
- Rasam may have dal but it will be added in less quantity
Is there any other distinguishable factor to identify rasam over sambar? Do you know any? If yes then you can share here by leaving your informative comment below.
Why drumstick tomato rasam?
Rasam is nothing but a thin in consistency, spicy & sour (in taste) curry. It does not contain so many vegetables. Now you may think why will people have rasam? Actually, it is just like an appetizer. Many people enjoy this without any other. They just sip tomato rasam like soup. Sometimes people consume it with rice too. It is also said that it helps in digestion.
It was all about why people like rasam. But I prefer this South Indian food because it is a very simple soup like dish. It takes hardly a few minutes to prepare and that too with a few easily available ingredients. Though there are several types of rasam (like tomato rasam, lemon rasam, ginger rasam, drumstick rasam, rasam with dal, rasam without dal etc), but I always prefer this tomato-based rasam. Drumstick tomato based rasam is preferable from February to April when drumstick vegetables are available). During this season most restaurants actually offer this type of drumstick rasam. Is it not true?
Yummy rasam with button idli
So do you like rasam as an appetizer?
Do you prefer this type of rasam with rice?
But I like this simple (best in taste) drumstick tomato rasam without dal with idli (or dosa). Idlis are really more delicious when it is served with this South Indian thin tomato based spicy & sour curry. Though it is not offered with idli/dosa at most popular restaurants. That is why I prefer to prepare this at home and have it at home with idli/dosa. I always enjoy my soft & fluffy button idli with drumstick tomato rasam without dal at home.
Homegrown vegetables to prepare drumstick tomato rasam (without dal)
Tomato & drumstick vegetables are the two most important ingredients to make this awesome South Indian dish. Interestingly, both of these vegetables are homegrown.
Each year our two decades old drumstick plant produces plenty of drumstick vegetables.
This year I also have summer tomato plants which produce some tomatoes too. So I am fortunate to use homegrown vegetables to make this South Indian dish and have it with mini (button) idlis.
Drumstick tomato rasam without dal recipe
- 2 large size tomato, pureed
- 3-4 drumstick vegetables, peeled & cut into 1.5-inch pieces
- Salt as needed
- 2 cups of water
- 1.5 teaspoons refined oil
- 1.5 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon black pepper powder
- 1.5 teaspoons turmeric powder
- ½ tablespoon refined oil
- 1.5 teaspoons mustard seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole fenugreek seeds
- 1 teaspoon saunf
- 3-4 whole red chillies
- 12-14 curry leaves
- Pinches of hing/asafoetida
- Heat oil in a cooking pot and add tomato puree and saute for 2 minutes then add all spices (cumin powder, coriander powder, chilli powder, black pepper powder, turmeric powder) and again stir it for next 1 min
- Pour water, salt and add drumstick pieces and stir, then boil for next 10 minutes
- Now in a tadka pan, heat oil and add all spices one by one and stir till whole spices start cracking and raw smell goes away and a nice mixed aroma of all spices comes out, pour it over cooked tomato based curry and mix
- You can garnish with some fresh coriander leaves spread over drumstick tomato rasam