Tomato Garlic Rasam |Garlic Rasam

Tomato garlic rasam, a south-indian style tomato soup, flavored with garlic, served along with rice as part of everyday lunch.

Rasam, ask any South-Indian, they will immediately suffix it with “ahh, comfort food”, yes for us a hot bowl of rasam mammu/rice is one of the best things we enjoy on tired day. This tomato-garlic rasam, one of the few recipes i blogged  during my initial days and was in dire need of make-over.

This tomato-garlic rasam is one which i make almost every week. My younger one is a rasam fanatic, whereas my elder one is a dal fanatic, though he likes rasam but he favors dal more. My younger one can have rasam every single day, and wont complain. He is a happy baby with rasam mammu!

More Rasam Varieties for you to try

• Lemon rasam
• Milagu rasam/Pepper rasam
• Horsegram rasam

I have a cousin, who can live her life-time with rasam, we used to make so much fun of her, never knew my own will become like her. Coming to rasam, to make my younger ones lunch time a bit exciting i try to make different rasam everyday, i even mash veggies with dal and make rasam with it, we moms do many juggad to make sure kids get something extra. 

This tomato-garlic rasam was made part of a weekday thali, i paired this with simple chana dal, and karela masala. So making both my kiddos happy. 

This simple garlic rasam is an excellent soup to have during cold/flu. It brings good relief to your sinusitis . With the climate getting little cold here, a warm bowl of rice mixed with this delicious rasam is what we love at home, it  definitely brings a great relief in those cranky/nagging/achy time

The ingredients

• Tomatoes, these are the star ingredient of the recipes, chose well ripened plump tomatoes
• garlic, i usually add 3-4 cloves of garlic, adding more might overpower the rasam flavor
• The Spice powder, i use my kootu podi/powder to flavor the rasam, you can use your own rasam powder too. In case you want to know my recipe, i have provided the link.
• green chili, i use 1 chilli, if you don’t prefer chili, replace it with ½ teaspoon sambar powder.
• Curry leaves, coriander leaves and ginger are the usual ingredients we need while making any south-indian dish.

Tomato garlic rasam | South-Indian style tomato soup

Tomato garlic rasam, a south-indian style tomato soup, flavored with garlic, served along with rice as part of everyday lunch.

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Course: Appetizer, Main Course

Cuisine: Indian

Keyword: Garlic rasam, How to make rasam, Quick rasam recipe, South-Indian style tomato soup, Tomato garlic rasam recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories:

Equipment

• Blender

Ingredients

To Grind

• 4 nos tomatoes
• 3-4 nos garlic cloves
• 1 teaspoon shredded ginger
• 1 no green chili or ¼ teaspoon sambar powder/chili powder
• sprig of curry leaf
• handful of fresh coriander leaves

The Spice powder

• 2 teaspoon Kootu podi/rasam powder heaped tsp
• ¼ teaspoon turmeric powder
• ¼ teaspoon hing/asafoetida

Tempering

• 2 teaspoon ghee/oil any vegetable oil
• ½ teaspoon mustard seeds/kadugu
• ½ teaspoon cumin seeds/jeera
• ½ teaspoon freshly crushed black peppercorns optional, but recommended

Instructions

• Chop the tomatoes roughly, take it along with rest of the ingredients given under To Grind in a mixer and grind it to a fine paste using ½ cup of water. 
• Transfer the contents to another vessel and wash the mixie jar with another ½ cup of water and add that to the already ground tomato mixture.
• Place the vessel on the stove, add kootu powder/rasam powder, hing and salt to the ground mixture. if not adding green chili while grinding the tomatoes, add ¼ teaspoon of chili powder/sambar powder to the rasam along with rasam powder.
• I normally use kootu podi for making my rasam, this is my mom's recipe, i have been using this for the past 14 years. If you want to use the regular rasam powder recipe, then avoid chili/chilli powder
• Let this cook in a medium flame for 10-15 minutes and let the rasam boil and the rawness of the spice powder fade. 
• After 15 minutes, check the consistency, if it is too thick, add another ½ cup of water or else leave it as such. If adding water, let it simmer for another 5 minutes. Take it off the stove.
• Now for the tempering, in a kadai, heat oil/ghee, splutter mustard seeds, add cumin, red chili and pepper powder. Pour this sizzling tempering on top of the rasam. 
• Garnish with fresh coriander leaves and serve hot along with rice or just have it as a soup.

Video

This tomato rasam is quick to make everyday recipe. Serve it along with steaming hot rice and curry of your choice for a comforting meal.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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