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
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