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Tomato Garlic Rasam Recipe

Tomato Garlic Rasam is a popular Indian Soups-Stews
Author :
On :
Thursday, 20 July, 2017
Category :
Vegetarian Recipe
Course :
Soups-Stews Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 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:

    1. 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.
    2. Grind the other tomato along with garlic and the rest of the curry leaves. Add it to the mixture above.
    3. Add some water and allow it to boil for 15 mins on medium-high flame.
    4. Once raw smell goes, add the cooked tuvar dal along with some water to it.
    5. If it's too thick, you can add more water.
    6. On medium heat, add the coriander leaves and allow a layer of froth to come on top. Do not allow it to boil.
    7. Once the first few bubbles are seen, switch off the heat.
    8. Then season it with mustard, jeera and a few pinches of hing tempered in 1/2 tsp ghee.


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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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