Poondu Rasam (Garlic Rasam)

Garlic Rasam


Garlic Cloves (Poondu) – 4 nos.

Tamarind paste – lemon size

Asafoetida (Perungayam) – 1/4 teaspoon

Pepper powder (Milagu thool) – 1/2 teaspoon

Red chillies – 4 nos.

Salt – as desired

Water – 2 cups

To Season

Oil – 1/4 teaspoon

Curry leaves (Karuvepillai) – 1 sprig (kothu)

Mustard seeds (Kadugu) – 1/2 teaspoon


Nutritional Facts of Poondu Rasam


1. Boil the tamarind paste using 2 cups of water and salt. Add asafoetida.

Note. You can also add 3-4 garlic cloves while boiling the tamarind paste.

Garlic Rasam


2. Grind red chillies, pepper powder, and garlic cloves into a fine paste.

Garlic Rasam


3. Add the ground redchilli-pepper powder-garlic paste to the boiling rasam. Once the rasam has boiled enough (has bubbles on the sides of the pan – refer the below picture), stop boiling further more.

Garlic Rasam


4. In a pan, heat 1/4 teaspoon of oil. Add mustard seeds, and let it splutter. Now, add curry leaves and then finally, add this seasoning to the rasam.

Garlic Rasam


Now, Poondu Rasam (Garlic Rasam) is ready!


Garlic Rasam


Serve. With Rice and Poriyal & Varuval

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