Whenever we throw a large party, this Garlic-Tomato Rasam (Soup) is a must-make. Not because we want to make it, but it is because our guests ask for it!
I love that this rasam can be made in a jiffy. I am serious. All it needs is 20 minutes of your time. This is one of a small handful of recipes where I use a canned produce. In fact, this is probably the only recipe where my main ingredient is from a source that doesn’t need much work. I’ve tried to make this rasam from made-from-scratch process, but the canned variety works much better.
What type canned tomatoes to use? Use the chunky tomato with absolutely no additives. Organic is better. BPA free cans are highly desirable. Read about the dangers of BPA to learn more.
Easy Garlic-Tomato Rasam
I got this recipe from my husband’s side of the family. His five sisters are an amazing library of culinary delights – most of which are not the traditional foods that I ate growing up. For one, the use of garlic. My mother rarely used this aromatic bulb; maybe I should err and say that she never used garlic. But when my mother-in-law visited us after we got married, I was quite horrified at the generous use of garlic in her cooking. She’d literally throw in several garlic cloves into what turned out to be the most delectable of dishes. It was from my mother-in-law that I learned to fall in love with garlic.
Once I started to grow my own garlic, that love cemented in firmly. But that’s a topic for another blog post. It is SO easy to grow your own garlic.
Easy Garlic-Tomato Rasam
My husband’s side of the family calls this Goddu Saaru (saaru is the Kannada equivalent of rasam). When I search for this on the internet, the recipes that show up are very different from what my in-laws make. Anyway, as they say, what’s in a name?
Slurrrrp!! Easy Garlic-Tomato Rasam
There are several ways you can consume this rasam. The traditional way is to eat it with rice, ghee and curry. I’ve become quite creative, and we have this as a thick, chunky soup with a sliced of buttered sourdough bread. Or, like in the picture, pour out the rasam piping hot into a stainless steel tumbler (called lota), add a tiny dollop of homemade ghee and slurp it down with relish.
Tomato Recipes
Tomato is ubiquitous to several cuisines. I’ve listed a few of our favorites that you are sure to enjoy:
- Dehydrated Tomatoes
- Tomato Soup with Seasoning
- Instant Pot Rajma Masala
- Raw Green Tomato Chutney
- Tomato Fenugreek Dal
- Balsamic Caprese
- Egg Curry
- Andhra Tomato Pappu
- Spicy, Sweet & Tangy Tomato Chutney
- Tomato Fenugreek Dal
- Mexican Rice
Tomatoes are actually fruits; did you know that? Tomatoes are the major dietary source of the antioxidant lycopene (which gives them their bright red color), which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are low in calories, high in water content, and have nutrients like potassium, vitamins B and E.
Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest, Instagram, YouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.
*There could be affiliate links in this blog. As an Amazon Associate we earn from qualifying purchases.
Easy Garlic-Tomato Rasam
Equipment
Ingredients
- 3.5 Cups Tomato - 28-ounce BPA-free can. Use chunky tomato can
- 3.5 Cups Filtered water - 1/2 cup additional if you want the rasam less thick
- 1 Teaspoon Coconut Oil
- 1 Teaspoon Cumin Seeds
- 1/8 Teaspoon Fenugreek Seeds
- 2 Curry Leaves - Sprigs
- 1 Tablespoon Garlic - Roughly chopped
- 1.5 Teaspoon Himalayan Pink Salt - Or to taste
- 1 Teaspoon Turmeric Powder
- 1/4 Teaspoon Black Pepper - Freshly ground
- 1 Teaspoon Rasam Powder - Or to taste. I use this
- 1 Tablespoon Cilantro - Leaves. Finely chopped
Instructions
- Heat oil in a thick bottom pan. Splutter cumin seeds and fenugreek seeds. Add curry leaves and garlic. Sauté until garlic browns lightly.
- Add crushed tomato, turmeric powder, salt and black pepper powder.
- Add filtered water. Give everything a nice stir.
- Add rasam powder. Mix well and let the rasam come to a gentle boil. Taste for salt and tanginess (if your tomatoes are not tangy enough, you can add a dash of lime juice or dry mango powder/amchur, or a bit of tamarind juice).
- Add more water if you like your rasam to be less thick.
- Sprinkle finely cut cilantro, mix and serve hot. You can serve this as a soup, or pair it with rice, dal, homemade ghee and curry.
- Or serve it as a hot soup (best to serve it in a stainless steel glass) with a tiny dollop of homemade ghee.
Notes
Nutrition
