Garlic Tomato Rasam


Rasam being one of essential soup in south Indian food palette. It is served after the main dish of rice & kulambu. Most of us won't have curd rice after eating any non vegetarian kulambu rice. Its better to have the Rasam rice after a heavy meal. 


Tomatoes are added for this Rasam. We can add tamarind instead of tomato.


Tomato (1, cut & smashed coarsely using hand) 
Mustard (1 tsp)
Curry Leaves
Rock Salt 
Tamarind (1 small piece)
Red chilly (1)
Asafoetida (1/2 tsp)

For grinding 

Garlic (8 cloves)
Black Pepper (2 tsp)
Tomato (1)
Jeera (1 tsp)
Coriander seeds (1 tsp)
Turmeric Powder (1/2 tsp)


Grind the ingredients coarsely. 

Add the tamarind to the tomato smashed water. And squeeze it well. 

Keep kadai on stove.
Heat oil. Add asafoedita, mustard. 
Add Curry leaves & Red chilli.

Fry a little and add the ground masala.

Add the tomato smashed water. 
Put the salt. 

If you are having coriander leaves, then avoid adding coriander seeds for grinding. Add that leaves at the last. 

Turn off the stove, when its about to boil. Don't let the Rasam boil. The taste will get differ. 

Done !


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