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.

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Bhojana Recipes 2/12/2017