Poondu Rasam | Garlic rasam

 

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?

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.

 

Podi recipes in TMF

 

How to dry curry leaves in the microwave 

Kuzhambu

Thokku

Pickle

Milagu Kuzhambu

Marundhu Kuzhambu

Poondu rice 

 

Vetrilai poondu sadam

 

https://www.youtube.com/playlist?list=PL3zYDDQHDMSvwrmiDPX9ofACLbaooY-da  

 

• 
  Rasam Rice | Kollu Rasam Sadam
• 
  Murungakkai Rasam | Drumstick Rasam
• 
  Kollur Temple Style Rasam | Temple Saaru
• 
  Kollu rasam | Horse gram rasam

Other rasam recipes in TMF

Poondu Rasam | Arachuvitta Rasam

5 from 3 votes

Print Pin Comment

Course: Rasam

Cuisine: Indian

Author: Vidya Srinivasan

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 + ½ cup
• Ginger powder - ⅛ tsp
• Turmeric powder - ¼ tsp
• Coriander leaves - few
• Curry leaves - few
• Salt - as needed
• Ghee - 1 tsp

To dry roast or soak

• Whole black pepper - ½ tsp Adjust according to your taste
• Cumin seeds - ½ tsp
• Toor dal - ½ tbsp
• Coriander seeds - ½ tbsp
• Fenugreek seeds - 4

To temper

• Ghee - ½ tsp heaped
• Mustard -¼ tsp
• red Chilli - 1
• Cumin seeds - ¼ 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 ½ 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 ½ 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 ½ 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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

Whole black pepper - ½ teaspoon (Adjust according to your taste)

 

Cumin seeds - ½ tsp

 

Toor dal - ½ tbsp

 

Coriander seeds - ½ tbsp

 

Fenugreek seeds - 4

 

To temper:

 

Ghee - ½ tsp, heaped

 

Mustard -¼ tsp

 

red Chilli - 1

 

Cumin seeds - ¼  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 ½ 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 ½ 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 ½ 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