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.

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. 

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

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. 

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. 

• 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. 

• 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. 

• Now add the remaining three cups of water, jaggery, and the cilantro. 

• Reduce the heat to low and cook until the rasam becomes frothy on top. Then turn off the heat. 

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. 

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. 

Loved this recipe?

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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.
  
• 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.
  
• 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.
  
• Now add the remaining three cups of water, jaggery, and the cilantro.
  
• Reduce the heat to low and cook until the rasam becomes frothy on top. Then turn off the heat.
  

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.

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