Garlic rasam – How to make garlic rasam recipe (south indian poondu rasam) – rasam recipes

Garlic rasam is a comforting rasam made with the goodness of garlic, black pepper and other spices, which aids  digestion and has other medicinal benefits too.   It is an ideal accompaniment for steamed rice or can be just had as a soup.  This rasam is  a very good remedy for cold, fever and cough.  Do try this garlic rasam especially during winter and rainy season as the spices added to it, heats up the body from inside.


Prep Time : 10 mins

Cook Time : 15 mins

Servings : 2 to 3 persons

South Indian cuisine


Tamarind – a small lemon sized ball

Garlic cloves – 4 (peeled and crushed)

Tomato – 1 (chopped finely)

A pinch of asafoetida or hing

Salt to taste


Coriander seeds – 1 teaspoon

Bengal gram or chana dal – 1/2 teaspoon

Whole black pepper – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Whole red chillies – 2

Garlic cloves – 5 to 6


Ghee – 1 tablespoon

Mustard seeds or rai – 1/2 teaspoon

Few curry leaves


Soak the tamarind in hot water for half an hour.  Then extract 1 cup of tamarind juice and keep it aside.  Discard the pulp.

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Heat 1 teaspoon of oil in  kadai or pan.  Add coriander seeds, chana dal, cumin seeds, whole black pepper, red chillies and garlic cloves.  Roast them for few minutes on a low to medium flame till the raw smell goes away.  Grind them in a grinder, to a coarse mixture.  Set aside.

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Take 1 cup of tamarind water in a vessel.  Add asafoetida, salt, 4 crushed garlic cloves and chopped tomatoes to it.

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Boil the tamarind mixture on a low flame till the raw smell of the tamarind goes away.  Now add the coarsely ground powder and mix well.  Boil for another 1-2 minutes on a low flame.  Add 2 1/2 to 3 cups of water.  Simmer the rasam for another 2 minutes till the rasam is boiling and becomes frothy.  Then switch off the flame.

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Heat 1 tablespoon of ghee in a tadka pan.  Add mustard seeds and curry leaves and saute for few seconds till the seeds stops spluttering.  Add this seasoning to the rasam.  Mix well.   Garnish with chopped coriander leaves.

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Serve garlic rasam hot with steamed rice or enjoy as a soup.



You can also add finely chopped garlic cloves at the time of tempering, to give more garlic flavour to the rasam.

Ensure to boil the tamarind water well, so that the raw smell goes away.

You can add little boiled tur dal water to give a thick flavour to the rasam.

You can add tur dal instead of chana dal.

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