How to make Garlic Rasam -

Garlic enhances the flavour of this rasam – so very delicious.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Garlic cloves (लहसुन लौंग), split pigeon peas (toovar/arhar dal)

Cuisine : TamilNadu

Course : Dals and Kadhis

Garlic Rasam

Garlic Rasam Recipe Card


It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Garlic Rasam Recipe

  • Garlic cloves 15-20

  • split pigeon peas (toovar/arhar dal) soaked 2 tablespoons

  • Tomato chopped 1 medium

  • Tamarind pulp 1 teaspoons

  • Salt to taste

  • Asafoetida a pinch

  • Turmeric powder 1/4 teaspoon

  • For the rasam powder

  • Cumin seeds 1 teaspoon

  • Black peppercorns 6-8

  • Whole red chillies 4

  • Coriander seeds 1 tablespoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • For tempering

  • Oil 1 1/2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Whole red chillies 2

  • Curry leaves 1 sprigs


Step 1

Heat a non stick pan. Roast garlic cloves for a minute. Remove and set aside.

Step 2

Boil three cups of water in a deep pan. Add dal and tomato and cook, covered, for four to five minutes. Reserve four garlic for garnishing and add the rest, cover and cook till soft. Mash and reserve along with the water.

Step 3

Make the rasam powder : In a non-stick pan dry roast cumin seeds, peppercorns, whole red chillies, coriander seeds and split Bengal gram to a light brown colour. Cool and pound to a fine powder.

Step 4

Add three more cups of water to the tamarind pulp and boil with salt, asafoetida, turmeric powder and the rasam powder for five minutes or till the raw smell of the tamarind disappears.

Step 5

Add mashed dal to the rasam and bring to a boil. Reduce heat and simmer for five minutes. Strain and bring to a boil again.

Step 6

For tempering, heat oil in a non stick pan. Add mustard seeds, asafoetida, red chillies and curry leaves, add to the strained rasam. Cover immediately to trap the flavours and serve piping hot, garnished with the reserved roasted garlic.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.