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Onion Garlic Rasam

4 Oct

Onion Garlic Rasam.

Onion is chopped up and cooked in oil along with tomato and garlic. Tamarind is soaked in water and juice is extracted and added to the rasam along with rasam powder. Boil the rasam and serve onion garlic rasam with steamed rice and dollop of ghee.
Makes: around 4 Servings of Onion Garlic Rasam.


Tomato 1 Large
Tamarind 2 inch Piece
Jaggery 1 inch Piece
Green Chiles 1 – 2
Onion 1 Small
Garlic 4 Cloves
Rasam Powder 1 tsp
Cilantro few Sprigs
Oil 1 Tbsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1/2 tsp

Method of preparation:

Wash and finely chop the tomato.
Peel and finely chop the onion.
Soak tamarind in half cup of water and extract all the juice and discard any veins.
Remove stems, wash and slice the green chiles.
Peel and roughly crush the garlic cloves.
Wash and finely chop the cilantro leaves.

Heat oil in a pan, add chopped onion.
Once onion turns translucent, add chopped tomato.
Let the tomato cook a bit and crush them with back of the spatula.
Stir in chopped green chiles, garlic, turmeric powder and salt.
Pour around 1 1/2 cups of water, tamarind extract, jaggery and rasam powder.
Boil for around 8 – 10 minutes.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam pot.
Boil for a minute or two and stir in cilantro.
Serve onion garlic rasam with steamed rice and dollop of ghee.
Notes: Make sure

Suggestions: Adjust spice with green chiles or add few pinches of red chili powder.
Variations: Check other rasam varieties here. For rasam powder recipe, click here.
Other Names: Onion Garlic Rasam.