Tomato Garlic Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 2 - big tomatoes
  • curry leaves - one small bunch
  • coriander leaves - one big bunch
  • tamarind extract - very little needed
  • rasam powder - 2.5 tsps
  • salt to taste
  • garlic - 2 - 3 pods
  • hing (asafoetida) - 5 pinches
  • tuvar dal (cooked) - about 3.5 tbsp
  • mustard - 1 tsp
  • jeera (cumin seeds) - 1 tsp

How to Make Tomato Garlic Rasam

  • In a vessel, add 1 tomato chopped into fine pieces, half bunch of chopped curry leaves, half bunch of chopped coriander leaves, rasam powder, hing, salt and tamarind extract.
  • Grind the other tomato along with garlic and the rest of the curry leaves. Add it to the mixture above.
  • Add some water and allow it to boil for 15 mins on medium-high flame.
  • Once raw smell goes, add the cooked tuvar dal along with some water to it.
  • If it's too thick, you can add more water.
  • On medium heat, add the coriander leaves and allow a layer of froth to come on top. Do not allow it to boil.
  • Once the first few bubbles are seen, switch off the heat.
  • Then season it with mustard, jeera and a few pinches of hing tempered in 1/2 tsp ghee.