Poondu Rasam (Garlic Rasam)

Garlic Rasam

Ingredients

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

Preparation

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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