Garlic Tomato Rasam
Rasam is a tangy, spiced, and soupy preparations from the South Indian cuisine. Rasam is a staple in many South Indian households. It is made using various herbs, spices, lentils, sometime using fruits such as pineapple, lemon too, most made using tomatoes or tamarind.For the below recipe, we will use tamarind as a base.
Ingredients for Garlic Rasam
For Rasam:
- 750 ml Water
- 4 Tomatoes, diced (1 cup)
- 2 Green Chillies, slit
- 1 tsp Coconut Oil
- 1/4 tsp Turmeric Powder
- 1 tbsp Rasam Podi
- Pinch of Hing (Asafetida)
- Rock Salt, to taste
For Tempering:
- 2 tsp Cumin Seeds
- 2 tbsp Coconut Oil
- 2 Dry Red Chillies (Byadgi variety), broken
- 4 Garlic Cloves, smashed with skin on
For Garnish:
- 2 tbsp Chopped Coriander Leaves (Cilantro)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Difficulty: Easy
Servings: 4
Directions
Making Rasam:
- Heat 1 tsp coconut oil on medium flame. Add the slit green chillies and sauté for 30 seconds.
- Add the turmeric powder and sauté for another 10-15 seconds until the raw aroma of turmeric fades.
- Add the diced tomatoes and sauté for another minute.
- Pour in the water and add rock salt. Mix well and bring to a boil. Add the rasam podi, then lower the heat, cover, and let simmer for 10 minutes, stirring occasionally.
Tempering:
- In a small tadka pan, heat 2 tbsp coconut oil. Add cumin seeds, red chillies, and smashed garlic cloves. When they sizzle, pour this tempering over the simmering rasam. Let it continue to simmer for another 5-8 minutes.
- Adjust salt and water to taste and preferred consistency.
Garnish:
- Turn off the heat and garnish with chopped coriander leaves. Mix well before serving.
Serving Suggestion:
Serve this aromatic Garlic Rasam hot with steamed rice or enjoy it as a comforting soup. The unique flavor of garlic makes this rasam particularly special and medicinal.
