Rasam Bawang Putih
Makan Tengah Hari • Malaysia
How to Make Garlic Rasam (Traditional & Healthy Version)
Garlic Rasam is a beloved dish in the Malaysian Indian community, drawing from the vibrant culinary traditions of South India while embracing local Malaysian flavours. Known for its tangy, spicy, and aromatic broth, Garlic Rasam is a staple in many Malaysian households, especially during lunch. Infused with generous amounts of bawang putih (garlic), local herbs like daun ketumbar (coriander leaves), and sometimes even pandan or serai (lemongrass) for a Malaysian twist, this soup offers a comforting and nutritious meal option. This healthy Garlic Rasam recipe is perfect for those seeking authentic Malaysian flavours while tracking calories. It is light, vegetarian, and packed with antioxidants, making it a great choice for anyone who enjoys multicultural cuisine. Garlic Rasam is enjoyed not only for its taste but also for its perceived medicinal properties—many in Malaysia believe it helps soothe colds and aid digestion. With its rich cultural roots and simple ingredients, Garlic Rasam is a true reflection of Malaysia’s diverse food heritage.
Bahan-bahan(untuk 1 medium bowl (about 250ml) per serving)
- 6 cloves Garlic (bawang putih) (lightly crushed)
- 1 medium Tomato (chopped)
- 1 tablespoon Tamarind pulp (asam jawa) (soaked in 1/2 cup water)
- 3 cups Water
- 2 tablespoons Coriander leaves (daun ketumbar) (chopped)
- 8-10 Curry leaves
- 1 teaspoon Black peppercorns (coarsely crushed)
- 1 teaspoon Cumin seeds (jintan putih) (coarsely crushed)
- 1/2 teaspoon Mustard seeds
- 1 stalk Serai (lemongrass) (lightly smashed, optional Malaysian touch) - pilihan
- 1 Dried red chilies (broken into pieces)
- 1/4 teaspoon Turmeric powder
- to taste Salt
- 1 teaspoon Cooking oil (preferably sunflower or canola)
Arahan
- 1
Soak the tamarind pulp (asam jawa) in 1/2 cup of warm water for 10 minutes. Squeeze and strain to get tamarind juice. Set aside.
10 minutes
Use fresh asam jawa for the best tangy flavor.
- 2
Coarsely crush black peppercorns and cumin seeds (jintan putih) using a mortar and pestle.
2 minutes
Crushing spices releases more aroma compared to pre-ground powders.
- 3
In a pot, heat the cooking oil on medium heat. Add mustard seeds and let them splutter. Add dried red chili, curry leaves, and optional lemongrass (serai). Sauté for 1 minute.
3 minutes
Do not burn the spices; sauté just until aromatic.
- 4
Add crushed garlic and sauté until golden and fragrant.
2 minutes
Golden garlic brings out a sweet, mellow aroma.
Kenapa hidangan ini sihat
This Garlic Rasam recipe is a health-conscious option because it uses minimal oil, no coconut milk (santan), and relies on spices and herbs for both flavor and nutrition. It’s hydrating, gentle on the stomach, and rich in micronutrients essential for daily wellness. It fits perfectly into a vegetarian or plant-based diet, supporting weight management and gut health.
Garlic Rasam is naturally low in fat and calories, making it a heart-healthy choice. The abundance of garlic provides allicin, which supports immunity and cardiovascular health. Tomatoes are rich in vitamin C and antioxidants, while cumin and black pepper aid digestion and possess anti-inflammatory properties. The use of asam jawa (tamarind) adds potassium and other trace minerals. This dish is also gluten-free and can be made vegan with plant-based oil.
Petua
- 💡Tip 1: Use fresh, local garlic for the best aroma and health benefits.
- 💡Tip 2: Incorporate lemongrass (serai) for a uniquely Malaysian twist.
- 💡Tip 3: Serve rasam as a soup or with rice for a complete meal.
Penyimpanan & hidangan
Store leftover Garlic Rasam in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, and add fresh coriander leaves for best flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 60.0 kcal |
