Garlic Rasam

Poondu rasam

A steaming hot cup of garlic rasam is my kind of comfort food on a cold rainy day. The goodness of garlic in the rasam helps with indigestion and the jeera/cumin and pepper is a very good antidote for common cold. This rasam goes well with rice and potato fry!


  • gooseberry sized tamarind
  • 1 tomato
  • 1/4 cup mashed cooked toor dal
  • 7-8 garlic pods
  • 1 tbsp rasam/sambar powder
  • 1/4 tsp pepper corns
  • 1 tsp jeera
  • 1 sprig curry leaves
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida
  • 1/4 tsp mustard seeds
  • 1 tbsp finely chopped coriander leaves
  • salt to taste
  • 1 tsp oil/ghee


Soak the tamarind in hot water and extract tamarind juice (about 3 cups)

In a pan add the extracted tamarind juice, tomato (chopped/puree) sambar powder, turmeric powder, curry leaves, 5-6 garlic pods, half of the asafoetida and bring it to a boil.

Mean while  powder/coarsely crush 1/2 tsp cumin seeds, black pepper corns and the remaining garlic with a mortar and pestle.

When the tamarind juice comes to a boil and the raw smell is gone, add the powdered cumin/pepper and garlic, mashed cooked toor dal to the rasam and let it boil for a couple of minutes. Add salt to taste at this stage.

Now temper the rasam by heating ghee/oil in a pan. When hot, add mustard seeds, remaining asafoetida, 1/2 tsp cumin seeds. Add it to the rasam along with finely chopped coriander leaves and serve hot.

garlic rasam

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2 Responses to Garlic Rasam

  1. Thank you for the follow! Yummy recipe and this is going to be reblogged on Kouzounas Kitchen. Cheers-


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