Garlic Rasam is a bold, comforting South Indian soup made by simmering fresh tomato juice and tangy tamarind extract with turmeric, a coarsely ground spice mix of pepper, jeera, red chillies, and coriander seeds, plus plenty of crushed garlic. Once it comes to a lively boil, it’s finished with a fragrant tempering of mustard seeds and curry leaves, then topped with chopped coriander. Serve piping hot with rice for a soothing, flavor-packed meal.
This simple rasam is made with garlic and served hot with rice.
Garlic Rasam Recipe
Garlic Rasam
This simple rasam is made with garlic and served hot with rice.
4
servings5
minutes20
minutesIngredients
Tomato – 2
Tamarind – A big gooseberry size
Garlic flakes – 4 to 5 (Medium size)
Turmeric Power – 1/4 teaspoon
Red Chillies – 2
Coriander Seeds – 1 teaspoon
Black Pepper – 1/2 teaspoon
Cumin (Jeeragam) – 1/2 teaspoon
Oil – 1 Teaspoon
Mustard – 1/2 Teaspoon
Curry Leaves – Few
Coriander Leaves – few
Salt – 1 Teaspoon Or As Per Taste
Directions
- Boil two cups of water and then add a whole tomato in it.
- Cook on medium flame for five minutes or till soft. Switch off the flame and cool it.
- When it is warm enough to handle, mash it and extract the juice. Strain the tomato juice and keep aside.
- Soak Tamarind in a cup of water and extract the juice.
- Grind pepper, jeera, red chillies and coriander seeds coarsely.
- Crush garlic flakes.
- In a thick pan add the tomato puree, tamarind extract, turmeric powder, ground powder, crushed garlic flakes and salt. Bring to boil.
- When it starts boiling, season it with mustard and curry leaves.
- Add chopped coriander leaves and serve hot with rice.
Madam,
Please post the method for preparing following type of Rasam.
1.Milagu (Pepper) Rasam
2.Jeera (Cumin seeds) Rasam
3.Kandan thippli Rasam
Thank You,
B.Krishnamurthy