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    Home » Rasam Recipes » Goddu Rasam | Easy Rasam Recipe Without Toor Dal

    Goddu Rasam | Easy Rasam Recipe Without Toor Dal

    Posted on September 15, 2021 · Last Updated on September 15, 2021 · By Srividhya G · 6 Comments

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    Jump to Recipe Card
    goodu rasam collage with text overlay for pinterest

    Comforting goddu rasam recipe – an easy south Indian rasam without lentils. Learn how to make this goddu rasam with detailed step-by-step pictures.

    goddu saaru served in stainless steel bowl with spoon inside placed on mat

    Don’t we all love easy recipes that we can prepare in less than 30 minutes? I love rasam, and so does kiddo. We both can live only on rasam rice. Its the most comforting meal for us. All I need is rasam rice with some pickle or thokku or with sutta appalam/roasted papad for a hearty and filling meal. :-)

    We typically make paruppu rasam or dal rasam, but you need cooked toor dal for that. If time is pressing or you don’t have cooked frozen dal, this goddu rasam is the best bet. 

    Jump to:
    • Ingredients required
    • Dietary specifications
    • Serving suggestions
    • How to prepare goddu rasam
    • Recipe Notes
    • Explore other rasam recipes
    • 📖 Recipe

    Some call this rasam is gottu rasam, kottu rasam too. In Kannada we say goddu saaru. I don’t know the name reason behind this rasam. Maybe as Malpat’s Kitchen says, the Tamil word “Thaalithu Kottiya Rasam,” meaning tempered rasam, would have gradually become kottu or goddu rasam. 

    Ingredients required

    ingredients required for goddu rasam

    To Temper – We need some ghee, mustard seeds, cumin seeds, dried red chili, and toor dal. Yes, we add toor dal while tempering, and it adds a unique flavor. Do try the tempering with toor dal also.

    Tomato: It’s an optional ingredient. You can make this rasam with or without tomatoes. But I usually add one tomato.

    Rasam powder and pepper powder – I have used homemade rasam powder. You can also use the kollu rasam powder or store-bought rasam powder. (PS – If you don’t have rasam powder, fret not, I have another easy rasam recipe without rasam powder and dal. Do check out my Kerala style instant rasam recipe)

    Tamarind paste – I went with homemade tamarind paste. If using pulp/flesh, soak small gooseberry-sized tamarind in one cup of water and extract the juice. If your tomatoes are sour, adjust the tamarind paste accordingly.

    Apart from these main ingredients, we need turmeric powder, salt, jaggery, curry leaves, cilantro, asafoetida, and water.

    Dietary specifications

    I have used ghee for this rasam. Use oil for the vegan version and skip asafoetida or use gluten-free asafoetida for a gluten-free rasam. This goddu rasam is naturally nut-free.

    Serving suggestions

    We love our rasam with rice. We mix it with rice and relish it with dry curry or gravy curries like kootu or pickle and papad. But you can also relish it like soup. It’s very light and soothing for sure. This rasam stays good for up to two days when refrigerated. As we consume within two days, I have never tried storing it for more extended periods. 

    rasam with rice on the side. Rasam and rasam rice placed on a brown mat

    Now without any further ado, let’s see how to make this goddu rasam without garlic with detailed step-wise pictures.

    How to prepare goddu rasam

    • Heat a heavy-bottom pan or kadai and add ghee. When the ghee melts, add the mustard seeds, cumin seeds, toor dal, dried red chili (broken into two), and the asafoetida. 
    tempering the goddu rasam
    • Let the mustard seeds splutter, and then add the tomatoes, curry leaves, turmeric powder, and salt. Saute for two to three minutes or until the tomatoes are slightly soft. 
    adding tomatoes and salt
    • Now add the tamarind water followed by rasam powder and ground pepper. Mix well. Bring this mixture to a gentle simmer over medium-low heat and allow the raw smell of the spices to go off. 
    adding tamarind water and spices
    • Now add the remaining three cups of water, jaggery, and the cilantro. 
    adding remaining water and cilantro
    • Reduce the heat to low and cook until the rasam becomes frothy on top. Then turn off the heat. 
    frothy rasam ready to be served

    Recipe Notes

    Alternative method-

    Take a vessel in which you are going to make the rasam. Add the tamarind water, rasam powder, ground turmeric, ground pepper, salt, tomatoes, and curry leaves. Simmer this mixture for about 5 to 7 minutes. When it comes to a boil, add remaining water, jaggery, and cilantro. Let it simmer till it becomes frothy. Finally, do the tempering separately and add it to the rasam.

    • If you like your tomatoes mushy after the tomatoes turn soft, mash it with the spoon; if not, leave it a bit chunky.
    • I did not add any garlic. You can add two to three crushed garlic cloves along with tomatoes. 
    • Adjust the salt and spices to taste.
    • You can add one tbsp of rasam powder and skip the ground pepper too. 
    overhead shot of goddu rasam with spices on the side and tempering ladle on top

    Explore other rasam recipes

    I have shared quite a few rasam recipes on my blog and And here are the top four from my archives. 

    • Cumin Pepper Rasam | Jeera Milagu Rasam
    • Lemon Rasam | Elumichai Rasam
    • Moong Dal Ginger Rasam | Inji Rasam
    • Pathiya Rasam | Easy Postpartum Rasam | Pathiya Poondu Rasam

    Loved this recipe?

    If you try this goddu rasam, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

    📖 Recipe

    square image of rasam served in stainless vessel placed on a mat with a tempering spoon on the side
    Pin Recipe Print Recipe
    5 from 2 votes

    Goddu Rasam | Easy Rasam Recipe Without Toor Dal

    Comforting goddu rasam recipe – an easy south Indian rasam without lentils. Learn how to make this goddu rasam with detailed step-by-step pictures.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Tamil Nadu
    Servings: 4
    Calories: 47kcal
    Author: Srividhya G

    Equipment

    • Saucepan or kadai

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp = 5ml;

      To Temper

      • 2 tsp ghee
      • ½ tsp mustard seeds
      • 1.5 tsp cumin seeds
      • ½ tsp toor dal
      • 1 dried red chili
      • ⅛ tsp asafoetida heaped tsp

      Other Ingredients

      • 5 to 7 curry leaves
      • ½ cup tomatoes chopped
      • ¼ tsp ground turmeric
      • 1.75 tsp salt or to taste
      • 2 tsp tamarind paste diluted in 1 cup of water
      • ¼ tsp ground pepper heaped (or to taste)
      • ¾ tbsp rasam powder
      • ½ tsp jaggery grated
      • 2 tbsp cilantro chopped along with stems
      • 3 cups water

      Instructions

      • Heat a heavy-bottom pan or kadai and add ghee. When the ghee melts, add the mustard seeds, cumin seeds, toor dal, dried red chili (broken into two), and the asafoetida.
        tempering the goddu rasam
      • Let the mustard seeds splutter, and then add the tomatoes, curry leaves, turmeric powder, and salt. Saute for two to three minutes or until the tomatoes are slightly soft.
        adding tomatoes and salt
      • Now add the tamarind water followed by rasam powder and ground pepper. Mix well. Bring this mixture to a gentle simmer over medium-low heat and allow the raw smell of the spices to go off.
        adding tamarind water and spices
      • Now add the remaining three cups of water, jaggery, and the cilantro.
        adding remaining water and cilantro
      • Reduce the heat to low and cook until the rasam becomes frothy on top. Then turn off the heat.
        frothy rasam ready to be served

      Notes

      Alternative method-
      Take a vessel in which you are going to make the rasam. Add the tamarind water, rasam powder, ground turmeric, ground pepper, salt, tomatoes, and curry leaves. Simmer this mixture for about 5 to 7 minutes. When it comes to a boil, add remaining water, jaggery, and cilantro. Let it simmer till it becomes frothy. Finally, do the tempering separately and add it to the rasam.
      • If you like your tomatoes mushy after the tomatoes turn soft, mash it with the spoon; if not, leave it a bit chunky.
      • I did not add any garlic. You can add two to three crushed garlic cloves along with tomatoes. 
      • Adjust the salt and spices to taste.
      • You can add one tbsp of rasam powder and skip the ground pepper too. 

      Nutrition

      Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 1055mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Update Notes: Earlier posted in 2015, now updated with new pics, alternate preparation method, recipe card with nutritional information.

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      Filed Under: Rasam Recipes Tagged With: goddu rasam, no toor dhal rasam, rasam without toor dhal, under 30 minutes rasam

      Reader Interactions

      Comments

      1. elliebleu says

        June 29, 2016 at 11:49 pm

        Wow. Looks amazing. I can’t wait to serve this to my family.

        Reply
        • Srividhya G says

          July 01, 2016 at 7:58 am

          Thanks a lot and welcome to my space.

          Reply
      2. Traditionally Modern Food says

        October 30, 2015 at 8:46 am

        My fav rasam.. Nothing can replace this this on a lazy day..today I m in the mode to do this

        Reply
        • Vidhya@VVK says

          October 31, 2015 at 2:12 pm

          Totally Agree with you vids.

          Reply
      3. CHCooks says

        October 28, 2015 at 1:51 am

        This is how we usually prepare rasam – I dont add toor dal at all :) I dont grind the tomatoes but put them as it is! I love the slight sweet taste of the rasam. Amma sometimes adds 1 tsp of sugar instead of jaggery. Yumm Sri! :)

        Reply
        • Vidhya@VVK says

          October 28, 2015 at 4:49 am

          Thanks GB. I just mash the tomatoes with hand. I grind it for the jeera milagu. True Sugar or jaggery both will solve the purpose.

          Reply

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