Garlic Rasam | Poondu Rasam

Rasam is a very comforting food, especially during the winter season or when your down with a fever or cold. When you want to make a simple and quick lunch, rasam is one of the best options. Hot piping rasam with rice and potato fry makes a satisfying and tasty meal. I have already shared few rasam recipes – paruppu rasam, lemon rasam, tomato rasam and mysore rasam, so today I’m sharing the garlic rasam recipe. 

Garlic is well know for its health benefits. Garlic is a good source of several vitamins and minerals which helps to strengthen the immune system. It lowers blood sugar & cholesterol levels and helps to fight chest infections and coughs. This rasam with garlic and pepper is a good home remedy for cold, sore throat and fever. We enjoyed this rasam with potato podimas, rice and appalam. 

Poondu/Garlic Rasam

Spicy and sour South Indian soup with garlic, tomato and fresh spices

Print Pin Recipe

Servings 4

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 6-8 garlic cloves
• 1 tsp ghee
• ½ tbsp tamarind paste / gooseberry-size tamarind
• 1 small tomato cut into quarters
• ¼ tsp turmeric powder
• Salt to taste

To roast and grind

• ½ tsp oil
• ½ tsp black pepper
• ½ tsp cumin seeds / jeera
• ½ tsp coriander seeds
• ½ tsp toor dal / thuvaram paruppu
• 1 red chilly
• 2 garlic cloves

To temper

• 1 tsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds / jeera
• Pinch of asafoetida / hing
• 1-2 dry red chillies
• Few curry leaves

Instructions

• In a small pan, heat oil and add black pepper, jeera, coriander seeds, toor dal, garlic and fry for 3-4 minutes. Cool and grind to a paste adding little water.
• Crush the garlic lightly with a mortar and pestle. Heat a pan and add 1 tsp ghee. Fry the garlic until the edges turn golden.
• Soak tamarind in 1 cup water and extract the juice. Add this to a vessel along with tomato, turmeric powder and salt.
• Boil the tamarind mixture until the raw smell goes. Add the fried garlic, ground paste and ½ cup water. Let it simmer until the rasam becomes frothy. Remove from heat.
• In a small pan, heat ghee and add mustard seeds. When it crackles, add jeera, red chillies, asafoetida, curry leaves and pour over the rasam.

Notes

• The rasam is on the spicier side, so adjust the spices according to your spice preference.
• Do not boil the rasam once it becomes frothy at the top, otherwise it will not taste good.
• Add water as required after adding ground paste if the rasam seems thick.

Course: Main Course

Cuisine: Indian