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Poondu Rasam | Arachuvitta Rasam

5 from 3 votes
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Course: Rasam
Cuisine: Indian
Author: Vidya Srinivasan


  • 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 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Coriander leaves - few
  • Curry leaves - few
  • Salt - as needed
  • Ghee - 1 teaspoon
  • To dry roast or to soak:
  • Whole black pepper - 1/2 teaspoon Adjust according to your taste
  • Cumin seeds - 1/2 teaspoon
  • Toor dal - 1/2 tablespoon
  • Coriander seeds - 1/2 tablespoon
  • Fenugreek seeds - 4
  • To temper:
  • Ghee - 1/2 teaspoon heaped
  • Mustard -1/4 teaspoon
  • red Chilli - 1
  • Cumin seeds - 1/4 teaspoon


  • 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 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 into a paste
  • In a heavy-bottomed pan add 1/2 teaspoon 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 teaspoon 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


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  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
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