Garlic rasam (garlic tomato soup)

Main Dish
4 servings
5 min
25 min
Very Easy




  • Garlic Rasam (Garlic Tomato Soup)

    People suggest eating an apple a day to keep healthy and I suggest eating/drinking this garlic rasam for this chilly day, especially if you have a cold like me..(Achooo..) ..But before we dig in, let me ask you a few questions first.

    -Were you outside all evening yesterday, seeing the light shows or fire works?
    - Were you catching up with pals over a cuppa, enjoying the cool breeze, sitting out by the pool?
    -Any chances you over ate at the pot lucks or get-together's?
    - Feeling tired like you were awake all night (obviously, what a question)

    What can be better than spicy, steaming cup of garlic rasam on a cold, chilly day? Or what a way to start the new year!!!

    I make rasam in my eiya sombu(lead vessel) and the whole house has the aroma of rasam if I use that sombu. And I add enough garlic while making this rasam protecting me from any lurking vampires or viruses.

    Ingredients for garlic rasam:

    Medium sized tomato- 1

    Garlic- one whole or atleast 6-7 cloves

    Tamarind- lime size ball (1/2 tsp of tamarind paste if you are using paste)

    Cooked tuvar dal- 1/2 cup

    Rasam powder- 1 tsp

    Salt to taste

    Black pepper powder- one pinch

    Turmeric powder- 1/4 tsp

    For tempering:

    Ghee- 1 tsp

    Cumin seeds- 1 tsp

    Asafoetida- one pinch

    Curry leaves- a few


    Soak tamarind in 2 cups of warm water. Let is sit for 10 minutes and extract the juice. Keep aside.

    Chop garlic lengthwise and keep aside. Dice the tomato.

    In a saucepan (I use eiya sombu) add salt, rasam powder, turmeric powder, chopped tomato and crush them slightly using a fork or a rough mash by hand.

    Add the tamarind juice and make up to 3/4th of the volume of the vessel with water. Cover and let it simmer for 15-20 minutes till some of the water has concentrated.

    Mash the cooked dal with a cup of water and add it to the simmering rasam in the pot. Taste and adjust salt. Add pepper powder if required. Simmer till the dal forms a froth on top. Switch off.

    Heat ghee in a tadka pan and add asafoetida and cumin seeds. When the seeds sizzle, add curry leaves and the chopped garlic. Stir fry for 2-3 minutes, till garlic turns golden brown. Pour this tadka over rasam. Serve hot with rice and any poriyals, my choice is potato kari or kathirikkai kari. A cup of this steaming hot rasam rice and a nice nap for 4 hours, best medicine ever.

    And say bye-bye to cold, flu or sore throat.

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