Easiest Quickest Tomato Rasam (Tomato Saaru Recipe)

This is a tomato rasam recipe that you can prepare in just five minutes. It is a simple, quick and easy to make dish that will be sure to please your taste buds.

The chettinad rasam without dal is a quick and easy recipe for tomato rasam. It includes ingredients like coriander, tamarind, red chilli powder, asafoetida, and salt.


In 5 minutes, you can create the fastest tomato saaru.

Do you have a busy week ahead of you? Are you too exhausted to cook? Do you want to be a bachelor? Are you in a rush and need to prepare a fast lunch or dinner? Are you looking for an EASY, SUPER QUICK rice recipe? This tomato saaru/rasam is very simple and fast to prepare! All you need is 5 minutes and 6 basic materials. 

The most popular rasam in South India is tomato rasam. It’s typically made with lentils, seasoned with ghee, mustard seeds, dried red chili powder, curry leaves, and fresh coriander, and topped with fresh coriander. Rasam powder is a spice mix that gives tomato rasam a boost of flavor. This dish, however, is not the traditional tomato rasam. The preparation time for this tomato rasam dish is just 5 minutes. Lentils aren’t used in this dish. It’s very simple to prepare and ideal for bachelors. This rasam just only a few ingredients, making it ideal for a fast supper on hectic days. 

In this recipe, we also use sambar powder instead of the rasam powder that is usually used to create rasam. Suprised? My MIL’s recipe for pureed tomato saaru is very wonderful. Make a batch and savor it.

Keep an eye on it as it develops.




3 tomatoes, medium size 3–4 green peppers 1 tablespoon powdered sambar 8-10 cloves of garlic 2 teaspoons of vegetable oil season with salt to taste

Serves: 2

Time to prepare: 5-10 minutes

Method of Preparation:

1. Roughly slice tomatoes once they’ve been washed. After that, purée them in a blender. Using 1/2 cup of water, make a smooth paste out of them.

Grinding them into a smooth paste is known as pureeing. 

2. Place the pureed tomatoes in a boiling pot. Season with salt and slit green chilies, as well as sambar powder.

To keep the sambar powder from clumping, stir it well with half a glass of water in a glass before adding it to the tomato puree.

3. Pour in approximately 1/2 to 3/4 cup of water to make it semi-thick. If you like a watery rasam, dilute it even more with water. 

4. Bring the water to a boil. Salt and sambar powder should be checked and adjusted. Then cook for 3-4 minutes, or until the rawness of the tomatoes and sambar has gone away. 

5. Take it off the fire and add the garlic. 

6. To make the garlic tempering, heat a tempering pan, add oil, and slightly crushed garlic (to release their flavor) and cook until they begin to brown.

7. Stir the tempering into the saaru well. 

Suggestions for serving

Serve with a dish of steaming hot rice and enjoy this tomato rasam/saaru. A wonderful dinner may be made with rice fryums/crispies/frittes (called odi/vodi in Konkani) with papads on the side.


1. If you wish to remove the skin entirely from the tomatoes before pureeing them, blanch them first.

When you crush tomatoes into a thin purée, the skin is pulverized as well. So you’re free to keep them on.

How do you peel tomatoes after blanching them?

Tomatoes should be washed. Using a knife edge, make a cross on the upper end of the tomato. It was connected to the plant at the top end. 

Put them in a pot of boiling water for a couple of minutes. All of the tomatoes should be submerged in water.

Then immediately place them in a basin of cold water for a minute.

After that, peel off the skin. When blanched in this manner, the peel peels off easily.

2. Looking for an easy-to-use, easy-to-clean mixer? Then give this a go. All these years, it’s been my kitchen savior.

Many more simple bachelor recipes may be found here. 

Another fast and simple tomato saaru dish with toor dal can be found here. 

Go to the link if you’re looking for more saaru recipes. 

I am a huge lover of saarus of all sorts. They’re fast and simple to make. In Konkani homes, any and all pulses are cooked and seasoned to make saaru. Horsegram saaru (kulitha saaru), lemon saaru (limbiye saaru), black gram saaru (chouli saaru), black eyed peas saaru (bagde saaru), green gram saaru (muga saaru), split mung bean (mugadali saaru), etc. are some of the s The list is extensive. 

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The tomato rasam recipe in hindi is a traditional Indian curry dish made with tomatoes. It is very easy to make and can be cooked in less than 10 minutes.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.