garlic rasam recipe | poondu rasam recipe | how to make garlic rasam

garlic rasam recipe with step by step photos. garlic rasam also known as poondu rasam is a spicy, sour rasam tempered with garlic and spices.

garlic rasam, poondu rasam

i make rasam on a regular basis and in this rainy cold weather, i prepare rasam often. since rasam is good for cough and cold. i also make rasam on those days, when i want to make a quick, spicy and an easy dish with rice.

this poondu rasam recipe does not make use of readymade rasam powder and cooked dal (lentils). goes very well with steamed rice. you can also have plain as a soup.

with rasam, i usually serve steamed rice and a veggie roast or any veggie poriyal like carrot poriyal or beetroot poriyal. but both steamed rice and rasam is such a comforting meal, that you may not need to have any side dish.

if you are looking for more rasam varieties then do check:

garlic rasam

5 from 6 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
Course:side dish
Cuisine:south indian
Servings (change the number to scale):3 to 4
garlic rasam recipe, poondu rasam recipe
garlic rasam or poondu rasam is a spiced, sour rasam variety seasoned with garlic and spices.

INGREDIENTS FOR garlic rasam

(1 CUP = 250 ML)

for coarsely ground rasam spice mixture

  • 1 teaspoon black pepper
  • 1 teaspoon cumin seeds (jeera)
  • 2 to 3 garlic cloves (lahsun)
  • 2 dry red chilies - broken and deseeded

for tamarind pulp

  • ½ cup water
  • 1 tablespoon tightly packed seedless tamarind (imli)

tempering and other ingredients for garlic rasam

  • 1 tablespoon sesame oil
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (husked and split black gram)
  • 8 to 10 curry leaves (kadi patta)
  • 1 to 2 dry red chilies (sookhi lal mirch)
  • 8 to 10 garlic (lahsun) - crushed lightly, with or without peels
  • 1 small to medium tomato, chopped or crushed
  • ¼ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)
  • 1.5 to 2 cups water
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves (dhania patta)

HOW TO MAKE garlic rasam

preparing tamarind pulp

  • heat 1/2 cup water and soak 1 tbsp tightly packed seedless tamarind in it. cover and keep aside for 20 minutes.
  • after 20 minutes, squeeze the softened tamarind very well in the water. keep this tamaraind pulp aside.

preparing ground rasam spice mix and prepping

  • when the tamarind is soaking, make the ground rasam spice mix. add 1 tsp black pepper, tsp cumin seeds, 2 to 3 garlic cloves and 2 dry red chilies, broken and deseeded in a small dry grinder or spice grinder.
  • grind to a coarse mixture. keep aside.
  • crush lightly 8 to 10 garlic with or without peels in a mortar-pestle. chop or crush the tomato.

seasoning and making garlic rasam

  • heat 1 tbsp sesame oil in a pan or pot. add 1/2 tsp mustard seeds and 1/2 tsp urad dal. saute till the mustard seeds crackle and the urad dal turns to a maroonish color. saute on a low flame.
  • then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.
  • saute till the garlic turns light brown.
  • then add 1 small to medium tomato (chopped or crushed). also add 1/4 tsp turmeric powder and a pinch of asafoetida.
  • stir and saute till the tomatoes soften.
  • add the ground rasam spice mix. stir very well and saute for a minute on a low flame.
  • now add the tamarind pulp and 1.5 to 2 cups water. season with salt.
  • on a medium flame, simmer garlic rasam for 5 to 6 minutes. while adding tamarind pulp, directly strain it with a tea strainer in the pan.
  • when done, switch off the flame and add chopped coriander leaves.
  • serve garlic rasam hot with some steamed rice. you can also have garlic rasam as a soup.
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preparation for garlic rasam recipe

1. heat ½ cup water and soak 1 tbsp tightly packed seedless tamarind in it. cover and keep aside for 20 minutes.

tamarind for garlic rasam recipe

2. after 20 minutes, squeeze the softened tamarind very well in the water. keep this tamaraind pulp aside.

tamarind for garlic rasam recipe

3. when the tamarind is soaking, make the ground rasam spice mix. add 1 tsp black pepper, 1 tsp cumin seeds, 2 to 3 garlic cloves and 2 dry red chilies, broken and deseeded in a small dry grinder or spice grinder.

ground rasam spice mix

4. grind to a coarse mixture. keep aside.

ground rasam spice mix

5. crush lightly 8 to 10 medium garlic cloves with or without peels in a mortar-pestle.

garlic for garlic rasam recipe

making garlic rasam

6. heat 1 tbsp sesame oil in a pan or pot. add ½ tsp mustard seeds and ½ tsp urad dal.

dal for garlic rasam recipe

7. saute till the mustard seeds crackle and the urad dal turns to a maroonish color. saute on a low flame.

dal for garlic rasam recipe

8. then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.

garlic for garlic rasam recipe

9. saute till the garlic turns light brown.

curry leaves for garlic rasam recipe

10. then add 1 small to medium tomato (chopped or crushed). also add ¼ tsp turmeric powder and a pinch of asafoetida.

tomatoes for garlic rasam recipe

11. stir and saute till the tomatoes soften.

tomatoes for garlic rasam recipe

12. add the ground rasam spice mix. stir very well and saute for a minute on a low flame.

add rasam spice mix

13. now add the tamarind pulp and 1.5 to 2 cups water. season with salt. while adding tamarind pulp, directly strain it with a tea strainer in the pan.

making garlic rasam recipe

14. on a medium flame, simmer garlic rasam for 5 to 6 minutes.

making garlic rasam recipe

15. when done, switch off the flame and add 1 to 2 tbsp chopped coriander leaves.

coriander for garlic rasam recipe

16. serve garlic rasam hot with some steamed rice. you can also have garlic rasam as a soup.

garlic rasam recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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21 comments/reviews

  1. Awesome rasam dassana. It’s really awesome. Once in a week I eat rice that too only brown rice. And I don’t like brown rice with sambhar. But today when I prepared this rasam and brown rice with papad omg what a combination . Hmmm loved it. Thanks dassana for the amazing rasam.5 stars

  2. Hello Dassana Amit. Tried garlic rasam. It came out very good. Thanks for upload.
    All the best.5 stars

  3. hii m sakina…i really love ur recipes and i tried the garlic rasam..it was very easy but i dint get red chillies in my area so i used green chillies and roasted them and then put it in the food processor…it was very spicy for me so i put a lil more tarmarind and added a bit of sugar…it was tastng like indo-chinese manchurian soup…..it was very yummy…i also tried ur besan laddoo,and malai ladoo…it was superlicious…and ur recipes are soo good n easy…thankyou

  4. Hello ma’m thank you for your wonderful recipe.. This one is really awesome in taste… I m north Indian and as per I know RASAM is south indian dish… and from now I m gonna cook this regularly in my home… this is really very delicious… 🙂5 stars

  5. Your’s recipes are just awesome…Easy to made..i have improved my cooking by dis site only…thanku ao much…for helping us…

  6. Very authentic recipe! As a regular (silent!) reader of your site, I was very curious to see your take on my go-to-comfort food. And pleased that you stayed true to the andhra flavours 🙂
    Only thing I do differently is crush all the aromatics in the mortar pestle and hand break chillies and add them all into the hot oil. I also omit tomatoes when I’m feeling lazy 😛 Although urad dal is new to me. We use it for all other andhra tempering except rasam.

    On a different note, I love your page. I’ve tried so many of your recipes and have enjoyed making all of them.

  7. I follow your blog very regularly.
    In this recipe it would have been easier to follow if the tomatoes were mentioned in the list of ingredients as well.
    Thanks
    Kind regards
    UKS

  8. For coarsely ground rasam powder by mistake u wrote 2-3garlic cloves/lavang instead of writing cloves/lavang. Sorry i just wanted to let u knw abt it.