Garlic Pepper Rasam Without Tomato Easy Cooking Home Made

Know the details about the Garlic Pepper Rasam Without Tomato Easy Cooking Home Made, Garlic Pepper Rasam Without Tomato Best Cooking

Garlic Pepper Rasam: An Exquisite Indian Delight Without Tomatoes

Indian cuisine is a treasure trove of flavors and aromas, and one such delicacy is the Garlic Pepper Rasam. This recipe stands out as it involves no tomatoes, making it perfect for those who prefer their meals sans the tanginess of tomatoes. Let’s dive into this exquisite culinary journey.

Garlic Pepper Rasam Without Tomato Easy Cooking Home Made

Ingredients Required & Quantities

  • Garlic cloves: 10
  • Black pepper corns: 1 tsp
  • Cumin seeds: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Salt: to taste
  • Tamarind pulp: 2 tbsp
  • Water: 3 cups
  • Ghee (clarified butter): 1 tbsp
  • Mustard seeds: 1/2 tsp
  • Dried red chili: 1
  • Curry leaves: few
  • Asafoetida: a pinch

Nutritional Information

A serving of Garlic Pepper Rasam is approximately 60 calories. It’s rich in Vitamin C and has beneficial properties that aid digestion2.

Cooking Time

Preparation time: 10 minutes
Cooking time: 20 minutes

Cooking Steps Overview

The process starts with crushing garlic, peppercorns, and cumin seeds together. The mixture is then cooked in ghee with mustard seeds, dried red chili, curry leaves, asafoetida, turmeric powder, tamarind pulp, salt, and water until it begins to boil. The rasam is simmered for a few minutes before it’s ready to serve.

Step-by-step Cooking Procedure

  1. Using a mortar and pestle, crush the garlic cloves, black pepper corns, and cumin seeds together.
  2. Heat ghee in a pan, add mustard seeds. Once they start to splutter, add the dried red chili and curry leaves.
  3. Add the crushed mixture of garlic, pepper, and cumin seeds to the pan. Sauté until the garlic turns golden.
  4. Add turmeric powder, tamarind pulp, salt, and water. Stir well.
  5. Bring the mixture to a boil. Lower the heat and let it simmer for 10-15 minutes.
  6. Turn off the heat, and your Garlic Pepper Rasam is ready to serve.


  • Crushing the garlic cloves instead of chopping them releases more flavor into the rasam.
  • Adding asafoetida enhances the taste and aids digestion.

Things to Know

Garlic Pepper Rasam is typically served with hot rice. It’s a staple in South Indian households and is often consumed as a soup because of its health benefits. This dish is particularly beneficial during the winter months or when one is suffering from a cold or cough as the garlic and pepper help in relieving congestion.


Q: Can I use oil instead of ghee?

A: Yes, you can use any cooking oil. However, ghee adds a unique flavor to the rasam.

Q: I don’t have tamarind pulp. What can I use instead?

A: You can use lemon juice as a substitute for tamarind pulp. It gives a similar tangy flavor.

Q: Can I store the rasam for later use?

A: Yes, you can store the rasam in the refrigerator for up to two days. However, it’s best when consumed fresh.

In conclusion, Garlic Pepper Rasam is a delightful concoction of flavors that warms your heart and soothes your soul. Give this recipe a try, and enjoy the symphony of tastes it brings to your table!

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