Garlic Rasam is one of the very common rasam recipes(with no rasam powder) we often make especially for for those cold rainy days pairing it with rice, rasam, paruppu thogayal and apalam which makes the best comforting lunch combo! One of the very few recipes I learnt while I started cooking was rasam but still it took almost a year to confidently post it here as I wanted to perfect myself first before I share it to you 🙂 I have already posted paruppu rasam recipe long back, but promise to post more rasam recipes often.
Garlic Rasam Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Tamarind – 1 small gooseberry size
Coriander leaves – a handful
Salt – to taste
To grind coarsely:
Garlic pearls – 5 small
Green Chillies – 1
Pepper Corns – 1/2 tsp
Jeera – 1/2 tsp
To temper:
Oil / Ghee – 2 tsp
Mustard seeds – 1 tsp
Turmeric powder – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – 1 sprig
Red Chillies – 2
Garlic pearls – 4 whole with skin crushed
Tomato – 1 small chopped roughly
Method:
- 1.Grind the ingredients listed under ‘to grind coarsely’ to a coarse mixture.Set aside. Crush the whole garlic with skin just roughly and set aside
2.Soak tamarind in 1.5cups of water and extract pulp.Add the coarsely ground mixture to this and mix well.Set aside.
3.In a pan – heat oil add the ingredient listed under ‘to temper’ saute for few mins till raw smell of tomato leaves.Boil the tamarind mixture for 3mins for the raw smell of tamarind along with crushed items to leave…then add the tempered items to the tamarind mixture.
4.Add required salt and let it simmer for 2mins.When the rasam is frothy and is boiling, garnish with coriander leaves and switch off the flame immediately. 
Serve hot with rice and any curry of your choice!
My Notes:
- Make sure to boil the tamarind with crushed items for the raw smell to leave. Then just leave for a single rolling boil , dont let the rasam boil for more time thats the main key to make a good rasam.
- Dont make rasam in iron vessels, it will make the rasam taste change and sometimes bitter too
- I love eating whole garlic so always add few while tempering.
- You can even add 2-3 tbsp of cooked and mashed toor dal for extra flavour and thickness
Coral Crue says
May 20, 2013 at 12:42 pmlooks very tempting, love rasam
Sapana Behl says
May 20, 2013 at 12:50 pmLooks so tempting!
prathibha Garre says
May 20, 2013 at 12:54 pmLove this Rasam with piping hot rice,love the vessel in which u prepared it…
Madhavi K says
May 20, 2013 at 1:05 pmSoothing rasam!
Unknown says
May 20, 2013 at 1:05 pmYour last line says "serve as a tea time snack"!!
Unknown says
May 20, 2013 at 1:06 pmYour last line says "serve as a tea time snack" !!
JEYASHRI SURESH says
May 20, 2013 at 1:27 pmLove this version of super flavorful rasam. Going to try this for sure
Priya Suresh says
May 20, 2013 at 1:38 pmFlavourful and my comforting food. Love this garlic rasam.
Veena Theagarajan says
May 20, 2013 at 1:58 pmI addicted to garlic.. looks too good. I can finish the whole bucket…I did this weekend also.
Akila says
May 20, 2013 at 2:04 pmLovely rasam
BAGIRATHI DEVI says
May 20, 2013 at 4:09 pmIt's look so good
Sundari says
May 20, 2013 at 7:18 pmGarlic is very good for health.. Thanks for such a healthy recipe..
http://ladies-center.blogspot.in
sanjivni yatin says
May 20, 2013 at 10:54 pmbeautiful pic
Feng Shui says
May 21, 2013 at 1:59 amvery healthy and easy drink.have to make this one today.
Sangeetha Nambi says
May 21, 2013 at 4:07 amWow ! Healthy and flavored rasam..
Follow Foodie says
May 21, 2013 at 4:11 amVery tempting
http://www.followfoodiee.com/
Hari Chandana P says
May 21, 2013 at 4:25 amMy fav rasam.. love it 🙂
Nivedhanams Sowmya says
May 21, 2013 at 4:58 amAm sooooo drooling.. very aromatic and very flavorful rasam… so yummy!!!
JEYASHRI SURESH says
May 21, 2013 at 7:30 amI made this today. Turned out perfect and flavorful sharmi
Raks anand says
May 21, 2013 at 7:50 amI always love poondu rasam, love the pictures and prestation
Gayathri Ramanan says
May 21, 2013 at 4:15 pmflavorful rasam…love it
Sangeetha M says
May 21, 2013 at 4:40 pmGarlic Rasam is our fav too..rasam looks perfect n inviting…
Pooja V says
May 24, 2013 at 2:49 amThis is one of my fav rasam. My mom used to make this quite often when i was a kid.
Meera says
May 27, 2013 at 8:32 amYummy!! Just made it and it came out awesome. I left out the green chillies and garlic from the grinding part, but followed other steps. I am going to adopt this method henceforth 🙂 Thanks!
Nimisha says
June 1, 2013 at 4:07 pmHi Sharmilee,
can we dry roast cumin and pepper?i followed the recipe as it is but found that the spices were not properly ground as they were raw…..why have u not dry roasted the spices….do we need to take them raw only for this recipe….?
Regards,Nimisha
SHARMILEE J says
June 2, 2013 at 9:19 amYes we usually grind the spices raw for garlic rasam…as anyways it is going to boil with other ingredients we dont find the raw smell..But if you prefer you can dry roast and grind cumin, pepper and then add it.
In love with the city says
July 27, 2013 at 1:56 pmGreat recipe, perfect results. Thank you!
sujishekar says
July 27, 2013 at 3:15 pmPramadham!Going to make it !Thank you 🙂
sujishekar says
July 27, 2013 at 3:16 pmLooks delicious! Thank you. 🙂
sandhyarun says
October 2, 2013 at 11:29 pmTried it today came out really well…Thanks for the recipe..
sandhyarun says
October 2, 2013 at 11:30 pmTried this rasam today..came out really well…Thanks for the recipe..
Pavithra says
October 14, 2013 at 3:59 pmHi Sharmi,
Made this yesterday. Hubby loved it. Thanks so much!
Jaja Shah-Mohen says
November 2, 2013 at 7:53 amHi, Sharmi.
Thank you so much for your recipe. My husband loves my rasam but he always says there's like something missing but he doesn't know what. Hahahaha.
I would love to try your recipe but I have no idea what hing is. Can you let me know?
SHARMILEE J says
November 3, 2013 at 4:32 amHing is Perungayam in tamil
Sangeetha Nambi says
April 15, 2014 at 12:54 amSharmi, am a big big fan of ur space and even on the pan u used here. Thought of buying this pan, just a quick question, is there any specific name for this pan ?
Ranjani Sundar says
April 29, 2014 at 4:05 pmRasam came out very good .Whenver I make it will be very thick, now it is in perfect consistency. Thank you so much for the recipe
Ranjani Sundar says
April 29, 2014 at 4:06 pmcame out really good, perfect consistency whenver I make it wll be very thick. Thank you so much for the recipe.
ramya says
May 13, 2014 at 4:23 pmHi Sharmi,
I tried this rasam really came out well, thank u for this recipie
Smitha V says
June 26, 2014 at 10:30 amDear Sharmee deedi, myself Smitha…….gr8 one…tried this….keep going….Actually this is the first time im trying out something from the cookery pages….am really impressed with ur clicks…n the way u present each n every dish…god bless u…n ur family…
Vinu Shankar says
July 4, 2014 at 1:41 amHi sharmiiii… perfect recipe.. it was just awesome… my lil ones loved it.. thank u so much for these lovely, tasty recipes…
ssshhhhhhhh.......!!!! says
August 15, 2016 at 2:23 pmHi.. tried this today.. perfect recipe. Big hit.. made it twice.. funniest rasam .. thanks
Jaggery Pepper says
December 20, 2016 at 3:05 amlooks delicious. what is the vessel(glass like) you used for making rasam. its nice.
SHARMILEE J says
January 4, 2017 at 5:08 amIt is borosil gourmetwares