December 02, 2014

Poondu Rasam (Garlic Rasam)

The most suitable Rasam for a cold winter or rainy day filled with the flavours of garlic, pepper and cumin seeds. Since garlic is very good for health, we make this Garlic Rasam atleast once in a week or tendays. We don't usually add garlic in all rasam varieities. This rasam gives a wonderful taste and aroma when had with hot rice and a teaspoon of ghee. Or sip a cup of this tangy and spicy rasam like soup...
See other Rasam recipes: Mysore Rasam, Mint Rasam, Pepper Jeera Rasam, Authentic Tomato Paruppu Rasam, Gottu Rasam 


Ingredients for making Poondu Rasam:


Tamarind juice 2 cups from a small lemon size tamarind

Garlic heads 15

red chillies 2 or 3

Pepper corns 2 tea spoons

Cumin seeds 1 tea spoon

Curry leaves

Coriander leaves

Boiled thur dal 1/2 cup 

Tomatoes 2

Ghee 1 tea spoon


Method for making Poondu Rasam:

Step 1: Boil 2 tb spoons of thur dal in pressure cooker with 1 cup of water and keep aside.


Step 2: Grind  garlic heads - 5, red chillies, pepper corns, cumin seeds, curry leaves- 7 together with water and keep aside.














Step 3: Heat a kadai with a tea spoon of ghee and saute it with mustard seeds. After it splutters, add the remaining garlics, chopped tomatoes and fry for a minute. Then add few curry leaves and tamarind water. 

Add turmeric powder and salt. Let it boil till the garlics become soft. Now add the ground mixture and the thur dal. Mix well. Wait till the rasam starts bubbling and foaming. Now switch off the stove and garnish with coriander leaves.

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  1. Is this group pure vegetarian since I do not want any non-veg dishes

    1. Yes. This group and page is 101% pure vegetarian