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 an 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 / eating 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 a few ingredients. Avoid ginger powder, tomatoes, and red chili.
https://www.youtube.com/playlist?list=PL3zYDDQHDMSvwrmiDPX9ofACLbaooY-da
Other rasam recipes in TMF
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 tsp
- Turmeric powder - 1/4 tsp
- Coriander leaves - few
- Curry leaves - few
- Salt - as needed
- Ghee - 1 tsp
To dry roast or 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
Method 1
- In a heavy-bottomed pan add ingredients listed under ”to dry roast or grind” and roast till you get a nice aroma 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 it into a paste
- In a heavy-bottomed pan add 1/2 teaspoon of ghee and add tomatoes; saute
- Furthermore, add turmeric powder and salt and 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 come 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, and 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 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - few
Curry leaves - few
To dry roast or soak:
Whole black pepper - 1/2 teaspoon (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 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 it into a paste
- In a heavy-bottomed pan add 1/2 teaspoon of ghee and add tomatoes; saute
- Furthermore, add turmeric powder and salt and 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 come 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, and 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