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 Poondu Rasam (Garlic Rasam) 
  • 20-25 Garlic cloves
  • 2 tablespoons Tamarind pulp
  • 3/4 teaspoon Peppercorns
  • 6 Red chillies
  • 2 teaspoons Coriander seeds
  • 1 teaspoon Bengal gram dal
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard seeds
  • 2 teaspoons Ghee
  • 4 teaspoons Oil
  • Few Curry leaves
  • Salt(As per taste)
Heat 2 teaspoons oil, fry the red chillies, peppercorn, coriander seeds and chana dal. Grind to a fine paste with cumin seeds and curry leaves. Soak the tamarind in 2 cups of water. Simmer the tamarind water with salt on a low heat till the raw smell of the tamarind disappears.
Saute the garlic cloves in the remaining 2 tsp. of oil and add into the tamarind water. Add the ground paste and simmer till well blended. Add more water if the rasam is too thick.

Heat the ghee in a pan and add the mustard seeds and remaining red chillies. When the mustard seeds splutter, add to the rasam.

Serve hot with rice.

Other Details
Serves: 6 Time: 45 mins.

Rating: Not rated yet.

Category: Main Course | State: Tamil Nadu | Submitted by: System


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