Rasam Recipe Without Garlic Easy Cooking Process Home

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The Ultimate Guide to Making Garlic-Free Rasam: A Delicious South Indian Soup

Rasam, a tangy and spicy South Indian soup, is an integral part of any traditional meal in the region. Known for its rich flavor profile and health benefits, it’s often enjoyed with rice or sipped on its own. For those who prefer their dishes without garlic, this blog post will guide you through a detailed recipe to make delicious, garlic-free rasam.

Rasam Recipe Without Garlic Easy Cooking Process Home

About Rasam

Rasam, also known as ‘chaaru’ in Telugu and ‘saaru’ in Kannada, is a light, flavorful soup made from tamarind juice, tomatoes, spices, and herbs. It’s often consumed as an appetizer or served with steamed rice. This version of rasam is perfect for people who want to enjoy the traditional flavors without the addition of garlic.

Ingredients Required and Quantity

  • Tamarind: small lemon sized
  • Tomatoes: 2 medium-sized
  • Turmeric powder: 1/2 teaspoon
  • Rasam powder: 2 tablespoons
  • Salt: to taste
  • Jaggery: 1 small piece (optional)
  • Coriander leaves: a handful
  • Water: 4 cups

For tempering:

  • Ghee or oil: 2 teaspoons
  • Mustard seeds: 1/2 teaspoon
  • Dry red chilies: 2
  • Curry leaves: a few
  • Asafoetida (Hing): a pinch

Nutritional Information

A bowl of rasam (approximately 150ml) contains around 80 calories, 2 grams of protein, 3 grams of fat, and 10 grams of carbohydrates.

Cooking Time and Preparation Time

Preparation time: 15 minutes Cooking time: 20 minutes

Cooking Steps Overview

The process of making rasam involves preparing tamarind juice, cooking tomatoes, adding spices, and finally tempering the soup with mustard seeds, curry leaves, and asafoetida.

Step-by-Step Cooking Procedure

  1. Soak tamarind in warm water for 15 minutes. Squeeze to extract the juice and discard the pulp.
  2. In a pot, add the tamarind juice, chopped tomatoes, turmeric powder, rasam powder, salt, and jaggery (if using). Boil this mixture until the raw smell of tamarind disappears.
  3. Add water and bring it to a boil. Lower the heat and let it simmer until the rasam froths up.
  4. For tempering, heat ghee or oil in a small pan. Add mustard seeds and when they splutter, add dry red chilies, curry leaves, and asafoetida. Pour this tempering over the rasam.
  5. Garnish with coriander leaves and serve hot.


  • Always use ripe tomatoes for a tangy taste.
  • Adjust the amount of rasam powder according to your spice preference.
  • You can add cooked dal to make the rasam thicker.

Things to Know

Rasam not only tantalizes your taste buds but also aids digestion. The spices used in the rasam have medicinal properties, making it a perfect comfort food during illness.

Frequently Asked Questions (FAQ)

1. Can I store rasam? Yes, you can refrigerate rasam for up to 2 days. However, it tastes best when consumed fresh.

2. Can I use store-bought rasam powder? Yes, you can use store-bought rasam powder. But, homemade rasam powder gives a more authentic taste.

3. Can I add vegetables to rasam? Yes, you can add vegetables like drumstick, radish, or pumpkin to make it more nutritious.

This garlic-free rasam recipe is a simple and quick dish that’s packed with flavors. It’s a perfect balance of tangy, spicy, and sweet and makes for a comforting meal when served with rice.

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