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
Oil – 1/4 teaspoon
Curry leaves (Karuvepillai) – 1 sprig (kothu)
Mustard seeds (Kadugu) – 1/2 teaspoon
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.
2. Grind red chillies, pepper powder, and garlic cloves into a fine paste.
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.
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.
Now, Poondu Rasam (Garlic Rasam) is ready!
Serve. With Rice and Poriyal & Varuval