February 12, 2017

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 ten days. 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...

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
  • Salt to taste

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 spoons of oil or 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.