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Poondu Rasam | Garlic rasam

February 19, 2015 By Vidya Srinivasan 28 Comments

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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.

Pathiya samayal recipes

Rasam recipe collections in TMF

Kuzhambu

Thokku

Pickle

Milagu Kuzhambu

Marundhu Kuzhambu

Poondu rice 

Vetrilai poondu sadam

 
 

 

Poondu Rasam | Arachuvitta Rasam

5 from 2 votes
Print Pin Comment
Course: Rasam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Tamarind - small gooseberry size ball or 1 tsp thick tamarind paste
  • Big Garlic - 3 cloves peeled and chopped
  • Tomato - 1 chopped
  • Water - 2 cup + 1/2 cup
  • Ginger powder - 1/8 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander leaves - few
  • Curry leaves - few
  • Salt - as needed
  • Ghee - 1 tsp
  • To dry roast or to soak:
  • Whole black pepper - 1/2 tsp Adjust according to your taste
  • Cumin seeds - 1/2 tsp
  • Toor dal - 1/2 tbsp
  • Coriander seeds - 1/2 tbsp
  • Fenugreek seeds - 4
  • To temper:
  • Ghee - 1/2 tsp heaped
  • Mustard -1/4 tsp
  • red Chilli - 1
  • Cumin seeds - 1/4 tsp

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 tsp 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 tsp 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 tsp 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

  1. For extra taste, you can temper garlic 
  2. 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 tsp thick tamarind paste
 
Big Garlic – 3 cloves, peeled and chopped
 
Tomato – 1 chopped
 
Water – 2 cup + 1/2 cup
 
Ginger powder – 1/8 tsp
 
Turmeric powder – 1/4 tsp
 
Coriander leaves – few
 
Curry leaves – few
 
Salt – as needed
 
Ghee – 1 tsp
 
To dry roast or to soak:
 
Whole black pepper – 1/2 tsp (Adjust according to your taste)
 
Cumin seeds – 1/2 tsp
 
Toor dal – 1/2 tbsp
 
Coriander seeds – 1/2 tbsp
 
Fenugreek seeds – 4
 
To temper:
 
Ghee – 1/2 tsp, heaped
 
Mustard -1/4 tsp
 
red Chilli – 1
 
Cumin seeds – 1/4  tsp
 

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 tsp 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 tsp 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 tsp 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

IMG_2983

  • 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

IMG_2984

 

 

 

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Comments

  1. LifestyleswithLia says

    February 19, 2015 at 18:40

    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!

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:50

      I wish I could give u dear:-) thanku

      Reply
  2. apuginthekitchen says

    February 19, 2015 at 18:43

    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.

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:50

      Thanku Suzanne:-)

      Reply
  3. srividhya says

    February 19, 2015 at 18:44

    Perfect comfort food. 🙂

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:50

      Yes Sri:-)

      Reply
  4. Malar says

    February 19, 2015 at 18:49

    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 🙂

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:49

      Oh yes Malar, perfect:-) Waiting for ur version of rasam post

      Reply
  5. jaleelakamal says

    February 19, 2015 at 21:45

    பூண்டு ரசம் துபாய் வரை மணக்கிறது

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:48

      Thanku:-)

      Reply
  6. natasha says

    February 20, 2015 at 00:19

    Wow vidhya this sounds very interesting will definitely try it

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:48

      Thanku Natasha:-)

      Reply
  7. Bikramjit says

    February 20, 2015 at 05:48

    yum yum yium

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:47

      Thanku Bikram:-)

      Reply
  8. Chitra Jagadish says

    February 20, 2015 at 07:15

    Flovorsome rasam V…:)

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:47

      Thanks dear:-)

      Reply
  9. Aruna Panangipally says

    February 20, 2015 at 09:45

    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.

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:47

      Yes Aruna:-)

      Reply
  10. Sathya @Mykitchenodyssey says

    February 20, 2015 at 10:16

    Rasam is always comfort food,Flavorful rasam.
    Never grinded dal along with other spices.Will try next time.

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:46

      Thanku Sathya:-)

      Reply
  11. Maha says

    February 20, 2015 at 16:38

    I love rasam vth hot white rice..This só tempting

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:46

      Thanks for visiting Usha:-) oh ya totally

      Reply
  12. Francesca Trucco says

    February 21, 2015 at 01:24

    How useful is this comfort zone food!! Thanks

    Reply
    • Traditionally Modern Food says

      February 21, 2015 at 15:45

      Yes it is:-) thanku Francesca

      Reply

Trackbacks

  1. Pineapple Rasam | Traditionally Modern Food says:
    March 6, 2015 at 18:16

    […] Poondu Rasam […]

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  2. Seppakizhangu Varuval / Colocasia Curry/ Arbi Fry | Traditionally Modern Food says:
    March 3, 2017 at 20:07

    […] box, I will be super excited. It make any maincourse extra special, whether it is a variety rice, rasam, kuzhambu or even a curd […]

    Reply
  3. Paruppu Rasam | Dal Rasam | Thakkali Paruppu Rasam says:
    March 30, 2017 at 22:55

    […] Paruppu rasam is good for throat, and lots of cumin and pepper makes it a natural remedy for cold. Poondu rasam, milagai kuzhambu are also my choice for sick […]

    Reply
  4. Udupi Rasam | Tomato Saaru says:
    June 21, 2017 at 22:24

    […] us miss home food. After returning from vacation we all wanted for some comfort food. Amma prepared rasam, Paruppu thogayal and sutta […]

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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