Mar 25, 2013

Garlic Rasam / Garlic Flavoured Soup with Freshly Roasted & Ground Spices

You all know that i love making rasam for my meals, because i love the simplicity of it and the fresh taste it brings to the meals. Since it is so hot here, i am not feeling like cooking anything, i just want to hit the kitchen like a storm. So i love to make rasam since it is so easy and take just less than 15 mins to make. I accompany some poriyal with it. Check out the rasam recipes and poriyal recipes which i posted in this blog. 

This rasam is a kind of special one because it has freshly roasted and ground spices in it. Since the dominant flavour is garlic, i love to add a good amount of garlic in it. The roasted spices and the fried garlic makes this rasam so flavourful and yummy. I have a version of tomato garlic rasam which i will post soon. Hope you will try it and let me know what you think.

Preparation Time : 5 mins
Cooking Time : 30 mins
Serves - 5 to 6


Oil - 1 tblspn
Garlic - 10 cloves chopped
Mustard Seeds / Kaduku - 1 tsp
Dry Red Chilli - 2 broken
Tamarind Pulp - 2 tblspn ( Click here for recipe )
Water - 4 to 5 cups
Salt to taste
Coriander Leaves - for garnishing

For Roasting and Grinding:
Oil - 1 tsp
Split Channa Dal / Kadala Paruppu - 1 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Whole Pepper - 1 tsp
Dry Red Chilli - 4
Coriander Seeds / Malli - 2 tblspn


Heat 1 tsp of oil, add in all the roasting ingredients and roast it for 5 mins on medium heat till golden. Remove it to a mixer and pour some water. Grind it into a smooth paste. Set aside.

Now Heat 1 tblspn oil in the same kadai. Add in chopped garlic and fry for a min or two till light golden. Remove this to a small dish and set aside.

Now in the same garlic flavoured oil. Add in mustard seeds and dry chilli and saute for a min.

Now add in water, tamarind pulp, salt and mix well.

Bring it to a boil and boil it for 2 mins.

Now add in the ground masala, fried garlic pieces and mix well.

Bring this to a boil and simmer for 8 to 10 mins.

Garnish with coriander leaves and serve with rice.

Take all your ingredients

Ingredients for roasting and grinding

Heat a tsp of oil

Add all the whole spices and roast

Take it in a blender

Pour some water in

Make it into a smooth paste

Heat some more oil

Add in chopped garlic cloves

Fry till lightly coloured

Remove to a small dish

In the remaining flavoured oil

Add seasoning ingredients

Roast a little

Pour some water

Add in tamarind pulp

Mix well

Add salt

Bring to a boil

Add the ground masala

Add in fried garlic pieces

Mix well

Simmer for a while

Garnish with coriander leaves



  1. wow, delicious, I love Garlic Rasam :)

  2. Wow, great post and the rasam is super!!
    Today's recipe:

  3. Rasam looks so appetizing. I am going to give it a try. Tell me something can I just slurp it like a soup or do I need to eat it with rice?

  4. @ABDYou can have it as a soup but it taste great when had with rice..

  5. Mrs. Monika EdwinJuly 1, 2015 at 3:33 PM

    I dont have coriander seeds at home only powder any optional

  6. Thnaks Aarthi,love you for so beautifully demonstrating it with pictures.Being a north Indian Rasams always have remained an enigma to me. This would help big time. thanks again.

  7. Sorry having a bit of a moment! What is Rasam? Is it a stock, a gravy, in between?

    1. Hey! The staple food of most people in South India is rice, owing to the sheer amount that grain is cultivated here. But, as you well know, simple boiled rice is a bit...bland! Ergo, people make a relatively spice-filled stock with vegetables or lentils and so on, and add it to rice in order to enjoy their meal. It is for this reason that you'll find names like Rasam or Sambhar or Kootu in South Indian cuisine which are very difficult to explain! These are merely another dish that you make and mix with rice, which you then gobble up! :D
      Don't be put you off, though. Some of these dishes are positively brimming with spices and they're utterly yummy. Do try something that doesn't scare you off because of the unpronounceable and hard-to-get ingredients! And, adjust the quota of chillies (either red or green, depending on what the recipe calls for) according to your taste. You might just find something you like! Good luck!


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