Poondu Rasam | Garlic rasam | Arachuvitta rasam | Garlic tomato rasam | Thakkali poondu rasam | Pathiya samayal | south Indian poondu rasam | rasam recipes | rasam variety | Pepper garlic rasam | postpartum recipes | poondu rasam Tamil | quick rasam with step by step pictures and video recipe. Check out the Poondu sadam video and if you like the video pls SUBSCRIBE to my channel
Poondu Rasam | Garlic rasam | Arachuvitta rasam | Garlic tomato rasam | Thakkali poondu rasam | Pathiya samayal | south Indian poondu rasam | rasam recipes | rasam variety | Pepper garlic rasam | postpartum recipes | poondu rasam Tamil | quick rasam is a aromatic tasty rasam that is prepared with the freshly ground spice mix. Poondu rasam is good for digestion and also a great home remedy for cold, sore throat, etc.
Rasam is my comfort food. During childhood days when it comes to quick rasam gotta rasam (milagu jeeraga rasam is my favorite). A few years back my neighbor aunty introduced me to this tasty Poondu rasam.
Two easy ways to make a tasty Poondu rasam
With very few ingredients garlic rasam is super easy to make and tastes aromatic. If you planned in advance soak all ingredients and ground; cook the rasam else dry roast and make this a tasty garlic rasam.
Why poondu rasam?
Usually, after heavy homemade food / eats out food, I prefer having poondu rasam for the next meal as it aids indigestion. Poondu rasam is also a great home remedy for sick days or when you have a cold/ sore throat. You can also include poondu rasam in postpartum recipes / pathiya samayal.
Can I use cooked dal for poondu rasam?
Yes, you can use little cooked dal for poondu rasam in that case increase the spice. I will post a detailed recipe for poondu dal rasam soon.
How to make this postpartum friendly rasam?
To make this poondu rasam postpartum friendly pathiya samayal, skip few ingredients. Avoid ginger powder, tomatoes, and red chili.
Ingredients
- Tamarind - small gooseberry size ball or 1 teaspoon thick tamarind paste
- Big Garlic - 3 cloves peeled and chopped
- Tomato - 1 chopped
- Water - 2 cup + 1/2 cup
- Ginger powder - 1/8 teaspoon
- Turmeric powder - 1/4 teaspoon
- Coriander leaves - few
- Curry leaves - few
- Salt - as needed
- Ghee - 1 teaspoon
- To dry roast or to soak:
- Whole black pepper - 1/2 teaspoon Adjust according to your taste
- Cumin seeds - 1/2 teaspoon
- Toor dal - 1/2 tablespoon
- Coriander seeds - 1/2 tablespoon
- Fenugreek seeds - 4
- To temper:
- Ghee - 1/2 teaspoon heaped
- Mustard -1/4 teaspoon
- red Chilli - 1
- Cumin seeds - 1/4 teaspoon
Instructions
- In a heavy-bottomed pan add ingredients listed under ”to dry roast or grind” and roast till you get a nice aroma and Transfer them
- In the same pan add 1/2 teaspoon of ghee and roast garlic till they are nicely roasted
- Add the dry roasted ingredients, mix well and turn off the stove; let the mixture cool down
- After it is cool grind it with little water and grind into a paste
- In a heavy-bottomed pan add 1/2 teaspoon of ghee and add tomatoes; saute
- Furthermore, add turmeric powder and salt saute till the tomatoes turn slightly mushy
- Add the ground mixture and ginger powder; saute everything together, also add little water to the mixie jar; shake it, and add the same
- Mix well and let the mixture boil and comes together
- Add 1 teaspoon of tamarind extract and 2 cups of water and let the rasam comes to froth
- Let it boil, meantime add chopped curry leaves and coriander leaves, ginger powder and mix well
- Mix well and cook till the rasam boils frothy
- In a small tadka pan add ghee and let it turns hot
- Add mustard seeds and splutter
- Furthermore, add red chili and cumin and let it crackle
- Finally, add hing and add the tempering to the rasam. Our tasty poondu rasam is ready
- Method 2:
- Soak tamarind in hot water for 15-20 minutes. Keep the tamarind soaked water for rasam
- Add whole black pepper, coriander seeds, cumin seeds, toor dal, salt, and garlic cloves to the mixie jar and blend into a paste by adding little water
- Add ghee to the pan, once the ghee becomes hot add the ingredients in "to temper" and let it splutter
- Add the ground mixture and saute till the raw smell goes off
- Add tomatoes and give a quick mix
- Add 2 cups of water, turmeric powder and continue cooking. Cook till the raw smell of tamarind goes
- Add 1/2 cup of water and cook the rasam till it starts frothing. Garnish with finely chopped coriander leaves and Serve hot with steamed rice or have it as a soup
Video
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Notes
- For extra taste, you can temper garlic
- To make it postpartum friendly rasam, skip ginger powder, use extra tamarind instead of tomatoes and avoid red chilli
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!
Ingredients
Tamarind - small gooseberry size ball or 1 teaspoon thick tamarind paste
Big Garlic - 3 cloves, peeled and chopped
Tomato - 1 chopped
Water - 2 cup + 1/2 cup
Ginger powder - 1/8 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - few
Curry leaves - few
To dry roast or to soak:
Whole black pepper - 1/2 teaspoon (Adjust according to your taste)
Cumin seeds - 1/2 teaspoon
Toor dal - 1/2 tablespoon
Coriander seeds - 1/2 tablespoon
Fenugreek seeds - 4
To temper:
Ghee - 1/2 teaspoon, heaped
Mustard -1/4 teaspoon
red Chilli - 1
Cumin seeds - 1/4 teaspoon
Method 1:
- In a heavy-bottomed pan add ingredients listed under ”to dry roast or grind” and roast till you get a nice aroma and Transfer them
- In the same pan add 1/2 teaspoon of ghee and roast garlic till they are nicely roasted
- Add the dry roasted ingredients, mix well and turn off the stove; let the mixture cool down
- After it is cool grind it with little water and grind into a paste
- In a heavy-bottomed pan add 1/2 teaspoon of ghee and add tomatoes; saute
- Furthermore, add turmeric powder and salt saute till the tomatoes turn slightly mushy
- Add the ground mixture and ginger powder; saute everything together, also add little water to the mixie jar; shake it, and add the same
- Mix well and let the mixture boil and comes together
- Add 1 teaspoon of tamarind extract and 2 cups of water and let the rasam comes to froth
- Let it boil, meantime add chopped curry leaves and coriander leaves, ginger powder and mix well
- Mix well and cook till the rasam boils frothy
- In a small tadka pan add ghee and let it turns hot
- Add mustard seeds and splutter
- Furthermore, add red chili and cumin and let it crackle
- Finally, add hing and add the tempering to the rasam. Our tasty poondu rasam is ready
Method 2:
-
Soak tamarind in hot water for 15-20 minutes. Keep the tamarind soaked water for rasam
-
Add whole black pepper, coriander seeds, cumin seeds, toor dal, salt, and garlic cloves to the mixie jar and blend into a paste by adding little water
- Add ghee to the pan, once the ghee becomes hot add the ingredients in "to temper" and let it splutter
- Add the ground mixture and saute till the raw smell goes off
- Add tomatoes and give a quick mix
- Add 2 cups of water, turmeric powder and continue cooking. Cook till the raw smell of tamarind goes
- Add 1/2 cup of water and cook the rasam till it starts frothing. Garnish with finely chopped coriander leaves and Serve hot with steamed rice or have it as a soup
I wish I had a warm bowl of your rasam now, as I wait for the train in freezing NYC !
Cheers! And thanks for posting this... Looks delicious as always!
I wish I could give u dear:-) thanku
The soup really sounds delicious and reading the list of ingredients I can really see how it would be good for you if sick. I think this is a wonderful soup.
Thanku Suzanne:-)
Perfect comfort food. 🙂
Yes Sri:-)
I was just thinking I don't have rasam post in my blog 😉 and was thinking of making and here you are, posting my favorite rasam 🙂 I have heard a lot that in Brahmin's after thachu mamu and pappu mamu, rasam is the most preferred isn't it? My favorite too 🙂
Oh yes Malar, perfect:-) Waiting for ur version of rasam post
பூண்டு ரசம் துபாய் வரை மணக்கிறது
Thanku:-)
Wow vidhya this sounds very interesting will definitely try it
Thanku Natasha:-)
yum yum yium
Thanku Bikram:-)
Flovorsome rasam V...:)
Thanks dear:-)
Rasam is a shining star of the South Indian home remedy system. 😀 And rightly so. It can bring some life to dead taste buds in a jiffy and soothe a sore throat like nothing else.
Yes Aruna:-)
Rasam is always comfort food,Flavorful rasam.
Never grinded dal along with other spices.Will try next time.
Thanku Sathya:-)
I love rasam vth hot white rice..This só tempting
Thanks for visiting Usha:-) oh ya totally
How useful is this comfort zone food!! Thanks
Yes it is:-) thanku Francesca