Garlic Tomato Rasam | Poondu Thakkali Rasam, quick and easy to make rasam that is rich in garlic and pepper flavor. Very soothing and comforting Rasam that can be served as Soup too or we can also serve the rasam after a heavy meal that would help to digest the heavy meal.
Rasam is an integral part of South Indian Cuisine. Some of us like to have Rasam with hot steaming rice along with a teaspoon of ghee and others want to have rasam as a soup. My friend’s husband always like to drink rasam after a heavy meal that helps with him with the digestion. Rasam is thinner in consistency like soup and have tomato, dal, garlic, pepper and other mild spices which helps in digestion.
I have already published Garlic Rasam which is my mom’s signature recipe. That version of garlic rasam is rich in garlic flavor along with medicinal dry herbs like “Kandanthipili & Arisithipili”. Both Garlic Thipili and this Garlic Tomato Rasam is very soothing for the throat especially when we are under the weather.
Garlic Tomato Rasam | Poondu Thakkali Rasam, quick and easy to make rasam that is rich in garlic and pepper flavor. Very soothing and comforting Rasam that can be served as Soup too or we can also serve the rasam after a heavy meal that would help to digest the heavy meal.
Soak tamarind in warm water for 10 mins. Extract the juice and set aside
Grinding Process
Take Toor dal, coriander seeds, pepper, red chili, garlic cloves and cumin seeds in a mixer jar. Grind it to coarse paste
Making Garlic Rasam
Heat ghee in a pan. Add garlic cloves and saute for about 2-3 mins.
Add tomato and saute for a minute. Add sauteed garlic and tomato to the sauce pan having tamarind water. Add Turmeric and salt and give a good stir.
Now, Add Coarse Spice Paste. Keep the rasam in medium flame. Allow it to cook for about 10 mins.
Then, we add 2 cups of water and adjus the consistency. Keep the rasam in low flame till a frothy layer forms on top
Garnish the rasam with coriander leaves and switch off the flame
Tempering Process
Heat ghee in a pan. Add mustard seeds and cumin seeds to the pan. Allow it to crackle. Then add green chili and curry leaves and saute for few seconds.
Add this tempering to Garlic Tomato Rasam
Serve the delicious Garlic Rasam with hot steaming rice or can be served as soup
Notes
Instead of sautéing garlic, we can grind all garlic with other spices to have dominant flavor of garlic
We don't add toor dal for garlic rasam, but if you like dal flavor in rasam, we can pressure cook for about 2 tablespoon of toor dal and add it to rasam
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Method with Step by Step Pictures:
SOAKING TAMARIND
Soak tamarind in warm water for 10 mins. Extract the juice and set aside
GRINDING PROCESS
Take Toor dal, coriander seeds, pepper, red chili, garlic cloves and cumin seeds in a mixer jar. Grind it to coarse paste
MAKING GARLIC RASAM
Heat ghee in a pan. Add garlic cloves and saute for about 2-3 mins.Next, Add tomato and saute for a minute.
Then add sauteed garlic and tomato to the sauce pan having tamarind water. Add Turmeric and salt and give a good stir. Now, Add Coarse Spice Paste. Keep the rasam in medium flame. Allow it to cook for about 10 mins.
Then, we add 2 cups of water and adjus the consistency. Keep the rasam in low flame till a frothy layer forms on top
Garnish the rasam with coriander seeds and switch off the flame
TEMPERING PROCESS
Heat ghee in a pan. Add mustard seeds and cumin seeds to the pan. Allow it to crackle. Then add green chili and curry leaves and saute for few seconds. Add this tempering to Garlic Tomato Rasam
Serve the delicious Garlic Rasam with hot steaming rice or can be served as soup
Very nice and useful
Thanks.
Good mrng Mam. your recipes are sooper mam. A small correction in this recipe – garnish with coriander leaves and not seeds
oh correct my bad:-) I will correct it. Thanks