Garlic Rasam ( Tamilnadu style)

Prep Time
10 minutes
Cook Time
15 minutes
2 servings

Garlic rasam can be made when time is short and dals are not ready. It can also be relished as a soup. Typically people love to sip on this during winters as this contains pepper and cumin. Since this is oil-free, it can also be enjoyed guilt-free.

  • 1 lemon sized tamarind
  • 2 c water
  • 2 chopped tomatoes
  • 5 pods of garlic to grind
  • 10 pods of pepper
  • 1 tbsp cumin
  • 2 dried red chilli
  • Coriander 


  • 1 tsp mustard
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 pods chopped finely


  • Handful of chopped coriander
  • Handful of chopped spring garlic ( optional )
  • Wash and soak the tamarind in 1c of hot water and extract the pulp
  • Dilute this with 1 c of plain water and keep it on the stove to boil
  • Dry grind 5 pods garlic, cumin, pepper and red chillis and mix it to the boiling tamarind water
  • Add the finely chopped garlic and tomatoes at this point and let this boil for 10 mins
  • Add salt to taste
  • To garnish add a handful of chopped coriander and spring garlic if grown at home ( optional ) and switch off the stove
  • To make the tadka, in a heavy-bottomed iron or clay pan, add cumin and mustard. Once they splutter, add this to the rasam
  • Serve hot with rice or can be used as a garlic soup

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