Poondu rasam, garlic rasam recipe. A comforting and simple rasam made with garlic, tamarind paste and pepper powder.
Preparation time. 5 minutes
Cook time. 10 minutes
Recipe category. lunch
Recipe cuisine. south indian
Serves. 2 persons
Garlic cloves/poondu – 4 nos.
Tamarind paste – lemon size
Asafoetida/hing/perungayam – 1/4 teaspoon
Pepper powder/milagu thool – 1/2 teaspoon
Red chillies – 4 nos.
Salt – as desired
Water – 2 cups
Oil – 1/4 teaspoon
Curry leaves/karuvepillai – 1 sprig
Mustard seeds/kadugu- 1/2 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Boil the tamarind paste using two cups of water and salt. Add asafoetida. Grind red chillies, pepper powder, and garlic cloves into a fine paste.2. Add the ground redchilli-pepper powder-garlic paste to the boiling rasam. Once the rasam has boiled enough (has bubbles on the sides of the pan – refer the below picture), stop boiling further more. In a pan, heat 1/4 teaspoon of oil. Add mustard seeds, and let it splutter. Now, add curry leaves and then finally, add this seasoning to the rasam.Now, poondu rasam/garlic rasam is ready! Serve with rice.
- You can also add 3-4 garlic cloves while boiling the tamarind paste.
Poondu rasam recipe, garlic rasam recipe below: