Garlic Rasam.


Flu, cold or Body ache anything can be relieved by this Garlic rasam. And the simple way of cooking this makes us get up from sick bed and cook in a jiffy . Usually rasam shoud be boiled well. But this rasam should not reach  the boiling stage and the rasam powder is added after switching off the flame . And after  frying  garlic and Tomato , ladle should not be put in the rasam . This rasam was introduced by my friend . When she makes this the whole house seem to fill with the aroma of this rasam. So you can also definitely give a try.


Tamarind: A small  pebble size

Tomato -1

Rasam powder – 2 tsp

Curry leaves – few

Coriander leaves- few

Garlic (with skin) – 3

Mustard , jeera – 1 tsp (each)



  1. Soak Tamarind in water and extract the juice.
  2.  Cut tomato.
  3.  Pound the garlic with skin.
  4. Add oil in a heavy bottom vessel.
  5. Add mustard seeds, cumin.
  6.  Then add Garlic and sauté well.
  7. Add curry leaves, Coriander leaves, Tomato and again sauté well.

DSC08068 Add the Tamarind juice, salt, turmeric powder and cover it .

DSC08069Cook in slow flame . Do not put ladle in between .

  •  When bubbles come around the edges of the rasam switch off the flame .

Add rasam powder and mix well.The tomato would have been cooked well  even  in the slow flame . This shows Rasam has boiled enough .This rasam can be stored for two days and used .



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