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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.
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


  • Blender


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


  • 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


  • 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.