Garlic Rasam
Bursting with bold flavors, Garlic Rasam is a South Indian comfort food that’s both aromatic and irresistibly tangy. This invigorating soup marries the rich tang of tamarind with the warmth of garlic, black pepper, and cumin, creating a symphony of tastes that soothe the palate. Seasoned with a fragrant tempering of mustard seeds, curry leaves, and dried red chilies, this rasam is a quick and wholesome delight, ready in just 30 minutes. Perfect as a light soup or paired with steamed rice, it’s a gluten-free, vegan-friendly recipe packed with antioxidants and immune-boosting ingredients. Elevate your meal with this easy-to-make garlic-tamarind rasam that’s big on flavor and nutrition!
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Recipe Information
Ingredients
- 2 tablespoons Tamarind
- 4 cups Water
- 6 pieces Garlic cloves (peeled and coarsely crushed)
- 1 medium Tomato (finely chopped)
- 1.5 teaspoons Black peppercorns
- 1.5 teaspoons Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Asafoetida (hing)
- 1 teaspoons Salt
- 6 pieces Curry leaves
- 1 teaspoons Mustard seeds
- 2 pieces Dried red chilies
- 2 tablespoons Coriander leaves (chopped)
- 1 tablespoons Oil or ghee
Instructions
Soak 2 tablespoons of tamarind in 1/2 cup of warm water for 10 minutes. Squeeze out the pulp, strain, and set aside.
Coarsely crush 1.5 teaspoons of black peppercorns and 1.5 teaspoons of cumin seeds using a mortar and pestle. Set aside.
In a saucepan, add the tamarind pulp, 4 cups of water, 1 finely chopped tomato, 6 crushed garlic cloves, 0.5 teaspoons of turmeric powder, 0.25 teaspoons of asafoetida, and 1 teaspoon of salt. Mix well and bring to a boil.
Reduce the heat to a simmer and allow the mixture to cook for 10 minutes until the raw smell of tamarind disappears.
In a small pan, heat 1 tablespoon of oil or ghee. Add 1 teaspoon of mustard seeds and let them splutter. Then add 6 curry leaves, 2 dried red chilies (broken into halves), and the crushed black pepper and cumin mixture. Sauté briefly until aromatic.
Pour the tempering into the simmering rasam. Stir well and let it cook for another 5 minutes.
Turn off the heat, garnish the rasam with 2 tablespoons of chopped coriander leaves, and cover the saucepan for 2-3 minutes to let the flavors infuse.
Serve hot with steamed rice or enjoy it as a warm, spiced soup.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 147.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2460 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
