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!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Soak 2 tablespoons of tamarind in 1/2 cup of warm water for 10 minutes. Squeeze out the pulp, strain, and set aside.

Step 2

Coarsely crush 1.5 teaspoons of black peppercorns and 1.5 teaspoons of cumin seeds using a mortar and pestle. Set aside.

Step 3

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.

Step 4

Reduce the heat to a simmer and allow the mixture to cook for 10 minutes until the raw smell of tamarind disappears.

Step 5

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.

Step 6

Pour the tempering into the simmering rasam. Stir well and let it cook for another 5 minutes.

Step 7

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.

Step 8

Serve hot with steamed rice or enjoy it as a warm, spiced soup.

Nutrition Facts

Serving size	1464.1 grams (1464.1g)

Amount per serving	% Daily Value*
Calories	1053

Total Fat 18.70g	24%
Saturated Fat 3.00g	15%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 2491mg	108%
Total Carbohydrate 232.90g	85%
Dietary Fiber 20.30g	73%
Total Sugars 147.60g
Protein 13.30g	27%

Vitamin D 0IU	0%
Calcium 402mg	31%
Iron 14mg	77%
Potassium 2460mg	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.

Source of Calories

Fat: 14.6%

Protein: 4.6%

Carbs: 80.8%