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Bowl of rasam served warm and ready to enjoy.

Easy Herb & Garlic Rasam Recipe

This easy Herb & Garlic Rasam is a comforting South Indian soup made with tamarind, garlic, curry leaves, and aromatic spices. Light, tangy, and packed with bold flavors, it is perfect for a quick meal, soothing cold days, or serving alongside steamed rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Main dish
Cuisine: Sri Lankan
Calories: 95
Ingredients Method

Ingredients
  

Step 1 ingredients
  • 6 only stems Curry leaves
  • 1/4 medium Onions roughly cut
  • 6 Garlic cloves peeled
  • 1 small Ginger piece peeled
  • 1 Green chili
Step 2 ingredients
  • piece Tamarind
  • 1/3 cup Water
Step 3 ingredients
  • 1 tbsp Cooking oil
  • 1 tsp Mustard seeds
  • 1 Sundried red chili pepper
  • 1 sprig Curry leaves
  • 1/4 medium Onion sliced
  • 1 Garlic clove minced
  • 1/4 medium Tomato diced
Step 4 ingredients
  • 1/2 tbsp Cumin powder
  • 1 tsp Fennel powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Asafoetida powder
  • Pre-blended ingredients step 1 ingredients
  • 1/3 cup Pre-made tamarind juice step 2 ingredients
  • 2 cup Water or as need
  • 1/2 tsp Salt or as need
  • 1 tsp Black pepper powder
  • 2 tbsp Coconut milk or whole milk

Method
 

Prep the herbs
  1. Add the curry leaves, onion, garlic, ginger, and green chili to a blender. Pulse until coarsely chopped. Do not blend into a smooth paste.
Make tamarind juice
  1. Soak the tamarind in warm water for 5 minutes. Mash and strain to extract the tamarind juice.
Temper to start
  1. Heat oil in a saucepan over medium-high heat. Add mustard seeds and allow them to crackle.
  2. Add the dried red chili and curry leaves. Sauté for 15 seconds until fragrant.
  3. Let them continue to sizzle to a light crisp. Add onions and garlic, let it turn to a light golden.
Build the rasam
  1. Add the cumin, fennel, turmeric, and asafetida. Stir for 15 seconds. Then add the tomatoes and cook until it softens.
  2. Pour in the blended ingredients along with the tamarind juice and extra water as need.
  3. Add salt and pepper. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes.
  4. Stir in the coconut milk or whole milk and heat gently without boiling.