Garlic Rasam Recipe Without Tomato Easy Home Cooking Steps

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Garlic Rasam Without Tomato: A Wholesome South Indian Delight

Introduction: Garlic Rasam, a quintessential dish in South Indian cuisine, is renowned for its medicinal properties and robust flavors. This version, which omits tomatoes, is perfect for those looking for a tangy, spicy, and garlic-rich broth. It’s not just food but a remedy for colds and flu, aiding digestion and warming the soul.

Garlic Rasam Recipe Without Tomato Easy Home Cooking Steps

Items Required:

  1. Tamarind – a lemon-sized ball
  2. Garlic cloves – 8 to 10
  3. Black pepper – 1 teaspoon
  4. Cumin seeds – 1 teaspoon
  5. Mustard seeds – ½ teaspoon
  6. Curry leaves – a sprig
  7. Turmeric powder – ½ teaspoon
  8. Asafoetida (Hing) – a pinch
  9. Coriander leaves – for garnishing
  10. Salt – as per taste
  11. Water – 4 cups
  12. Ghee or oil – 1 tablespoon

Nutritional Information: A serving of Garlic Rasam is low in calories but rich in nutrients. It provides:

  • Vitamin C from tamarind and garlic
  • Minerals like iron and magnesium
  • Antioxidants from garlic and spices
  • Approximately 70-80 calories per serving

Cooking Time: 20 minutes

Preparation Time: 10 minutes (plus tamarind soaking time)

Cooking Steps Overview:

  1. Tamarind Extract: Soak tamarind in warm water, extract its juice, and set aside.
  2. Garlic and Spice Paste: Crush garlic along with black pepper and cumin.
  3. Tempering: Heat ghee, add mustard, crushed garlic-spice mix, curry leaves, and asafoetida.
  4. Boiling: Add tamarind extract, turmeric, and salt. Boil until the raw smell vanishes.
  5. Garnishing: Finish with fresh coriander.

Step-by-Step Cooking Procedure:

  1. Prepare Tamarind Extract: Soak tamarind in 1 cup warm water for 15 minutes. Squeeze and strain to get the extract.
  2. Crush the Ingredients: Using a mortar and pestle, crush the garlic cloves, black pepper, and cumin seeds into a coarse paste.
  3. Tempering: In a pot, heat ghee or oil. Add mustard seeds and let them splutter. Then, add the crushed garlic-spice mix, curry leaves, and a pinch of asafoetida. Sauté until aromatic.
  4. Add Tamarind Water: Pour in the tamarind extract, add another 3 cups of water, turmeric, and salt. Stir well.
  5. Boil: Bring the mixture to a boil and let it simmer for 10-15 minutes until the raw smell of tamarind and garlic fades away.
  6. Garnish: Turn off the heat and garnish with freshly chopped coriander leaves.


  • Use fresh garlic for the best flavor.
  • Adjust the quantity of black pepper and cumin according to your spice preference.
  • Don’t overboil; it might lose its vibrant flavor.

Things to Know:

  • Rasam is more of a broth than a soup; it’s usually thin in consistency.
  • It’s traditionally served with rice but can also be enjoyed as a soup.
  • In Ayurveda, garlic is known for its immense health benefits, including digestive and immune system support.


  1. Can I use garlic paste instead of cloves?
    • Fresh cloves are preferable for authentic flavor, but paste can be used in a pinch.
  2. What if I don’t have tamarind?
    • You can substitute it with a bit of lemon juice or vinegar for tanginess, but the taste will vary.
  3. Is it suitable for people with a cold or flu?
    • Absolutely, garlic and pepper are known for their medicinal properties to alleviate cold symptoms.

This Garlic Rasam recipe without tomato is not just a dish; it’s a comforting experience packed with flavors and health benefits. Whether you’re seeking comfort food on a rainy day or need a warm, healing broth, this recipe is sure to satisfy.

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