Garlic Pepper Tomato Rasam is a flavorful dish that is extremely easy to make. Rasam is a soupy curry made in every South Indian household. This rasam can be served with rice or can be consumed as a soup. For this recipe, you don’t have to depend on rasam powder. A very simple powder can be made in no time at home, while the rasam is boiling.
This rasam is made with tomatoes, garlic, pepper and tamarind. The tempering is prepared with ghee. I recommend using ghee as it gives the curry a wonderful aroma. This is my favourite rasam recipe I make often. This rasam is very simple to make and is delicious.
You might also like to try our other similar recipe like Tomato Drumstick Rasam.
Yield: 3 to 4 servings
Prep time: 5 minutes
Total time: 30 minutes
Ingredients for Garlic Pepper Tomato Rasam
2 tablespoon tovar dal cooked and mashed
2 tablespoon tamarind pulp
2 tomatoes cubed
5 to 6 pods garlic crushed
1+1 tablespoon curry leaves
1 teaspoon coriander chopped
1/8 teaspoon hing (asafoetida)
¼ teaspoon haldi (turmeric)
1 teaspoon jeera (cumin)
1 teaspoon peppercorns
1 to 2 dried red chillies
1 teaspoon mustard seeds
1 tablespoon ghee
Salt to taste
Directions for Garlic Pepper Tomato Rasam
- In a small frying pan roast cumin seeds, pepper and red chillies till aromatic. Let it cool and then crush it coarsely using a mortar and pestle and set aside.
- In a pan add chopped tomatoes, garlic, half of the curry leaves, asafoetida, turmeric powder, 2 cups of water and boil it for few minutes on low flame. Keep stirring in between. Once the tomatoes are soft crush them or lightly blend them.
- Now add tamarind, cooked lentil, 2 cups of water, coarsely pounded masala, salt and give it a good mix. Let it simmer for 5 minutes.
- Heat a small frying pan; add ghee, mustard, jeera and let it splutter. Now add rest of curry leaves and pour it on the boiling rasam. Switch off the heat.
- Garnish it with coriander leaves and serve steaming hot.
