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Garlic Rasam | Poondu Rasam

Rasam is a very comforting food, especially during the winter season or when your down with a fever or cold. When you want to make a simple and quick lunch, rasam is one of the best options. Hot piping rasam with rice and potato fry makes a satisfying and tasty meal. I have already shared few rasam recipes - paruppu rasam, lemon rasam, tomato rasam and mysore rasam, so today I'm sharing the garlic rasam recipe. 

Garlic is well know for its health benefits. Garlic is a good source of several vitamins and minerals which helps to strengthen the immune system. It lowers blood sugar & cholesterol levels and helps to fight chest infections and coughs. This rasam with garlic and pepper is a good home remedy for cold, sore throat and fever. We enjoyed this rasam with potato podimas, rice and appalam. 


{ Spicy and sour South Indian soup with garlic, tomato and fresh spices }
Serves 3


6-8 garlic cloves
1 tsp ghee
½ tbsp tamarind paste / gooseberry-size tamarind
1 small tomato, cut into quarters
¼ tsp turmeric powder
Salt to taste

To roast and grind:
½ tsp oil
½ tsp black pepper
½ tsp cumin seeds / jeera
½ tsp coriander seeds
½ tsp toor dal / thuvaram paruppu
1 red chilly
2 garlic cloves

For the tempering (tadka):
1 tsp ghee
½ tsp mustard seeds
½ tsp cumin seeds / jeera
Pinch of asafoetida / hing
1-2 dry red chillies
Few curry leaves


1. In a small pan, heat oil and add black pepper, jeera, coriander seeds, toor dal, garlic and fry for 3-4 minutes. Cool and grind to a paste adding little water.

2. Crush the garlic lightly with a mortar and pestle. Heat a pan and add 1 tsp ghee. Fry the garlic until the edges turn golden.

3. Soak tamarind in 1 cup water and extract the juice. Add this to a vessel along with tomato, turmeric powder and salt.

4. Boil the tamarind mixture until the raw smell goes. Add the fried garlic, ground paste and ½ cup water. Let it simmer until the rasam becomes frothy. Remove from heat.

5. In a small pan, heat ghee and add mustard seeds. When it crackles, add jeera, red chillies, asafoetida, curry leaves and pour over the rasam.

Serving Suggestion ~ Rice, thogayal and vegetable stir-fry.

Notes and Tips

  • The rasam is on the spicier side, so adjust the spices according to your spice preference.
  • Do not boil the rasam once it becomes frothy at the top, otherwise it will not taste good.
  • Add water as required after adding ground paste if the rasam seems thick.


  1. Oh... that's an awesome rasam dear... so flavorful...

  2. looks very yumm..need some rice to finish it..inviting pics too

  3. garlic rasam i want now.for this climate i will have it as it is

  4. flavorful rasam and it is very suitable for this climate

  5. Flavorful and healthy rasam..Lovely pics and looks very inviting..

  6. gorgeous bowl of rasam..flavorful..

  7. Hi!... Came across ur blog through the comment section of another!! Will follow ur blog and will be happy if you follow me back.
    Rasam is always fresh and soothing!!
    Would love if u visit my space!!

  8. So much of garlic gives a nice smell and best taste to the rasam..Rasam is always a comfort food right

  9. love rasam flavor..yumm with hot steamed rice and a simple stir fry esp potato:)

  10. I glass hot hot rasam for me too... :)

  11. gorgeous bowl of rasam for this climate

  12. Flavorful and delicious rasam.. perfect for the weather here.. awesome presentation Sona!

  13. Rasam is my all time comfort food, esp with potato curry.. You have made it really well.

  14. I love garlic rasam...thanks for the recipe! It looks so good!!

  15. This looks hearty and delicious.Perfect with boiled rice.

  16. i have to try next time when i am making rasam, love the flavor of garlic in it

  17. Garlic rasam is my all time favorite rasams. This looks superb.. Awesome pics Sona..


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