Poondu Rasam is a flavourful clear rasam made by cooking garlic, spices, tomato & coriander leaves in tamarind extract. Poondu Rasam aids in digestion and good to have when sick. How to make Garlic Rasam is described in this post with step by step pictures.
Poondu Rasam is one of my favorites. With garlic flavour to the fullest, the taste and aroma of this rasam is soo good especially along with a meal.
About Poondu Rasam
Poondu Rasam is one of the very common rasam recipes(with no rasam powder) we often make especially for for those cold rainy days pairing it with rice, rasam, paruppu thogayal and apalam which makes the best comforting lunch combo! One of the very few recipes I learnt while I started cooking was rasam but still it took almost a year to confidently post it here as I wanted to perfect myself first before I share it to you .I have already posted paruppu rasam recipe long back, but promise to post more rasam recipes often.
More rasam recipes
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📖 Recipe
Poondu Rasam | Garlic Rasam
Poondu Rasam is a flavourful clear rasam made by cooking garlic, spices, tomato & coriander leaves in tamarind extract. Poondu Rasam aids in digestion and good to have when sick. How to make Garlic Rasam is described in this post with step by step pictures.
Ingredients
- 1 small gooseberry size tamarind
- a handful coriander leaves
- salt to taste
To Grind Coarsely :
- 5 small pearls garlic
- 1 green chillies
- 1/2 tsp pepper corns
- 1/2 tsp jeera
To Temper :
- 2 tsp oil / ghee
- 1 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1/4 tsp hing
- 1 sprig curry leaves
- 2 red chillies
- 4 pearls garlic with skin
- 1 small tomato chopped roughly
Instructions
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Grind the ingredients listed under ‘to grind coarsely’ to a coarse mixture. Set aside.
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Crush the whole garlic with skin just roughly and set aside.
-
Soak tamarind in 1.5cups of water and extract pulp.
-
Add the coarsely ground mixture to this and mix well. Set aside.
-
In a pan – heat oil add the ingredient listed under ‘to temper’ saute for few mins till raw smell of tomato leaves.
-
Boil the tamarind mixture for 3mins for the raw smell of tamarind along with crushed items to leave…then add the tempered items to the tamarind mixture.
-
Add required salt and let it simmer for 2mins.
-
When the rasam is frothy and is boiling, garnish with coriander leaves and switch off the flame immediately.
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Serve Poondu Rasam hot with rice and any curry of your choice!
Notes
- Make sure to boil the tamarind with crushed items for the raw smell to leave. Then just leave for a single rolling boil , do not let the rasam boil for more time that’s the main key to make a good rasam.
- Do not make rasam in iron vessels, it will make the rasam taste change and sometimes bitter too
- I love eating whole garlic so always add few while tempering.
- You can even add 2-3 tbsp of cooked and mashed toor dal for extra flavour and thickness
Nutrition Facts
Poondu Rasam | Garlic Rasam
Amount Per Serving (75 ml)
Calories 60
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1348mg59%
Potassium 211mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 560IU11%
Vitamin C 57mg69%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
How to make Garlic Rasam
-
- 1.Grind the ingredients listed under ‘to grind coarsely’ to a coarse mixture.Set aside. Crush the whole garlic with skin just roughly and set aside
-
- 2.Soak tamarind in 1.5cups of water and extract pulp.Add the coarsely ground mixture to this and mix well.Set aside.
-
- 3.In a pan – heat oil add the ingredient listed under ‘to temper’ saute for few mins till raw smell of tomato leaves.Boil the tamarind mixture for 3mins for the raw smell of tamarind along with crushed items to leave…then add the tempered items to the tamarind mixture.
-
- 4.Add required salt and let it simmer for 2mins.When the rasam is frothy and is boiling, garnish with coriander leaves and switch off the flame immediately.
Serve hot with rice and any curry of your choice!
Expert Tips
- Make sure to boil the tamarind with crushed items for the raw smell to leave. Then just leave for a single rolling boil , dont let the rasam boil for more time thats the main key to make a good rasam.
- Dont make rasam in iron vessels, it will make the rasam taste change and sometimes bitter too
- I love eating whole garlic so always add few while tempering.
- You can even add 2-3 tbsp of cooked and mashed toor dal for extra flavour and thickness.
