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Poondu Rasam | Garlic rasam

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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.

 

 

Poondu Rasam | Arachuvitta Rasam

5 from 1 vote
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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

  4. Malar says

    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

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