Where hath thou been? And A Fiery Soup To Soothe Your Very Soul!

It has been 5 long months since I popped back up on the world wide web! Where had I been? Where have you been? How is everyone doing?!!

Its great to be back up and running and hopefully be more consistent in blogging even when life throws its ups and downs. I have been cherishing every moment as I climb up the learning curve in parenthood during the past few months. It has been hard, tearful, exasperating, joyous, proud, exhilarating and somewhere to belong – in the heart of my little one.

As Autumn rolls in, so does the Flu come knocking down our doors. And my whole family fell into the throes of the Flu for the past week. That’s when I cracked open my pantry and cupboards looking for a soothing recipe from the heart of Cape Comorin to settle the itchy throat, clogged nasal passages, weary souls and find some comfort in food.

Roasted Garlic Rasam Soup

Servings: 10-15

Time: 20 mins

Difficulty: easy

Credit: My Mom!

Serving Suggestion


10 Garlic Cloves

2 Tomatoes

1 lemon sized Tamarind Ball

1 tsp ground Black Pepper

1 tsp split Pigeon Peas

1 tsp Urad Dhal

1 tsp Toor Dhal

2 tsp Coriander powder

1 tsp Cumin powder

1/2 – 1 tsp Dried Red Chillis

Mustard seeds and Curry leaves for tempering.

Coconut Oil and Salt for roasting.

Coriander leaves for garnishing.


Preheat oven to 375 F and roasted the garlic cloves in a thin layer of coconut oil and salt for 15 minutes. Let it cool and ground to a fine paste with a mortar and pestle and set aside.

Now dry roast the pigeon peas, urad dhal and toor dhal under a low flame until the fragrant roasting aroma hits your nose. 

Once cooled, to a blender add the roasted lentils, the spices, tomatoes and 1/2 cup of water and blend until it forms a smooth paste.

In a saucepan, temper with mustard seeds and curry leaves and then, bring 4 cups of water to boil with 1 lemon sized tamarind ball. Stir until the tamarind dissolves completely and is tart to taste. Then add the blended paste and the roasted garlic paste and simmer under low heat until foam rises to the top. Don’t allow the rasam soup to boil as the soup will become bitter. Add coriander leaves now to garnish and remove from heat.

Serve hot with boiled rice and a side dish of your choice – vegetable curry, fish fry, etc.


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