Tomato Garlic Rasam is the spicy, tangy, soupy Indian curry made with blushing red ripe tomatoes and flavored with lots of garlic. This is a home-style rasam recipe made with tomato, garlic, and spices. Serve rasam with the cooked rice for a hearty meal or as an appetizer drink.
What is rasam?
For those who are not familiar with this magical soupy curry from India, let me give you a brief introduction.
Rasam is a gluten-free South Indian style soup cum curry prepared with vegetables or lentils. The consistency of rasam is watery or very thin.
It is usually served with steamed rice along with other main-course dishes such as fish fry, Chettinad chicken masala, or as an appetizer just like a bowl of soup.
A piping hot rasam is an excellent home remedy for cold, cough, or a bad throat plus it aids in digestion as well. Along with deliciousness, it has tons of ayurvedic health benefits.
Reasons To LOVE Rasam…
home remedy for cold, cough, and flu
gluten-free and vegan
aids in digestion
plant based curry
About My Rasam Recipe…
The whole tomato rasam making affair from peeling garlic, grinding rasam masala, to finally mopping the curry with hot steamed rice, in itself is an appetizing experience, which I always savor.
Whether it is a cold, harsh evening, a rainy day, or a bad throat, there is nothing my steaming bowl of garlic rasam cannot fix.
This rasam recipe was humbly penned down by the house-help with another bunch of traditional South Indian recipes as a parting gift while leaving Bangalore, Karnataka.
She had no accurate measure of the ingredients for the rasam recipe. Someday she will add more of garlic while on some occasions a fistful of chopped fresh coriander leaves.
But each time her tomato garlic rasam had different flavor profiles equally delectable than the previous one.
USP Of this Rasam Recipe: This is a quick and flavorsome rasam recipe. It is actually a cross between the authentic tomato (thakalli) rasam and poond (garlic) rasam. You can also call it tomato charu. The key ingredients are – tomato, garlic, and black pepper.
There is no finger-licking good rasam possible without rasam powder.
Either you can use the store-bought rasam masala powder or follow my secret homemade rasam powder recipe to make your own batch.
My rasam masala has lentils (dals), whole spices, red chilies, and asafoetida. All these ingredients take tomato rasam to another level of deliciousness.
Step-By-Step Rasam Recipe
Heat ghee or any vegan cooking oil in a heavy bottom kadhai. Add mustard seeds, red chili, curry leaves, and asafoetida. Fry for 10 – 20 seconds or till seeds start spluttering (image 1).
Add chopped tomato, turmeric powder, red chili powder, salt, and cook for 3 – 5 minutes or till tomatoes turn mushy ( image 2).
Combine garlic cloves, black peppercorns, cumin seeds, and coriander stalks in a blender. Grind to a coarse powder. Do not use water to make a smooth paste (image 3)
Add fresh garlic paste prepared earlier. Stir to combine and cook for a minute (image 4).
Add 4 cups of water and rasam masala powder. Stir, and gently mash the tomato using the back of the ladle. At this stage, taste and adjust the seasoning as per personal preference (image 5).
Let the rasam simmer over low heat for the next 15 – 20 minutes. Keep stirring at regular intervals. So not cook it for too long.
Garnish with loads of chopped fresh coriander.
In South India, a rasam is served two ways – one, as an appetizing digestive drink before the meal. Or as a spicy vegetarian curry with cooked rice.
At times, rasam is served in a tumbler along with other main-course dishes to sip in between meal.
I like to enjoy it with cooked white rice, a dollop of ghee on top, and some fried poppadums on the side.
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Tomato Garlic Rasam Recipe
- Heavy Bottom Kadhai
Ingredients To Grind:
- 1 tablespoon black peppercorns
- 1 teaspoon cumin seeds (jeera)
- 5 – 6 fresh coriander stalks
- 6 – 8 garlic cloves
Ingredients For Curry:
- 2 tablespoon ghee or gingelly oil or cooking oil
- 2 dry red chilli
- 4 – 5 curry leaves
- 1/4 teaspoon hing (asafoetida)
- 1 teaspoon black mustard seeds (rai)
- 1 Cup chopped tomato
- Salt to taste
- 1 teaspoon Rasam Powder (see recipe here)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon chopped fresh coriander
- To make the Tomato Garlic Rasam, combine garlic cloves, black peppercorns, cumin seeds, and coriander stalks in a blender. Grind to a coarse powder. Do not use water to make a smooth paste. Set it aside.
- Next, heat ghee or any vegan cooking oil in a heavy bottom kadhai. Add mustard seeds, red chili, curry leaves, and asafoetida. Fry for 10 – 20 seconds or till seeds starts spluttering.
- Add chopped tomato, turmeric powder, red chili powder, salt, and cook for 3 – 5 minutes or till tomatoes turn mushy.
- Add fresh garlic paste prepared earlier. Stir to combine and cook for a minute.
- Add 4 cups of water and rasam masala powder. Stir, and gently mash the tomato using the back of the ladle. At this stage, taste and adjust the seasoning as per personal preference.
- Let the rasam simmer over low heat for the next 15 – 20 minutes. Keep stirring at regular intervals. So not cook it for too long.
- Garnish with loads of chopped fresh coriander.
- Serve with steamed rice or as an appetizer.
- Use ripe and juicy tomatoes to make rasam.
- Adjust the amount of garlic and spices according to your preference. I usually, use a whole pod of garlic to make rasam.
- If rasam masala powder is not available skip it. It is for the added flavor.
- Do not cook the rasam for too long as it starts losing medicinal properties.
- It is not recommended to store rasam in the fridge and reheat. It is best consumed hot and fresh.