Poondu rasam recipe | Garlic rasam – An easy and yummy rasam made with simple ingredients available in the kitchen. Poondu rasam with full video and step by step pictures.

I always make rasam by adding toordal and without garlic. We call it tomato rasam/parupu rasam . My mom makes the garlic rasam when we were having cold and cough and also during rainy day nights. We all love to have with hot steamed rice and garlic rasam with simple papad only.

Apart from this, we can have this rasam as a soup too. The recipe of poondu rasam is updated with a full video.

Also check out

  • Parrupu urundai rasam
  • Milagu rasam
  • Gooseberry rasam
  • Andra style raw rasam
  • Goddu rasam

Poondu rasam recipe

Method:

  • In a wide vessel add small gooseberry-sized tamarind soaked in warm water for 10 minutes.
  • Add little coriander leaves.
Garlic rasam recipe - 1
  • Grind 2 tomatoes and filter this through a metal strainer by adding 1 cup of water.
  • This will give a clear rasam without making it cloudy. If you want you can add as it is.
Poondu rasam recipe - 2
  • Grind the pepper, cumin seeds and curry leaves coarsely.
  • Add this to the vessel.
poondu rasam jeyashri's kitchen - 3
  • Peel the skin of the garlic and slightly crush them using a mortar and pestle and add it to the vessel.
Garlic rasam step by step - 4
  • Tear 2 red chili and drop it in the tomato mixture.
  • Add turmeric powder, asafoetida and salt.
  • With clean hands nicely mix the tomato mixture for 2 minutes. This will bring out the flavours of the ingredients.
Garlic rasam recipe with video - 5
  • Transfer this to a pan and cook this till it froths up. Keep the flame low.
Poondu rasam recipe, Garlic rasam - 6
  • Once it froths up switch off the flame.
  • Temper with mustard seeds and add some coriander leaves.
  • You can add few chopped tomatoes in the top.
  • cover it and keep for 5 minutes and then serve the garlic rasam with hot rice.
south indian rasam recipes - 7
  1. Instead of grinding the tomatoes you can finely chop them and add.
  2. You can a grind few coriander leaves along with pepper, cumin, and curry leaves.
  3. Poondu rasam can be served with hot rice or can be had as a soup too.
GARLIC RASAM - 8

Poondu rasam recipe

Ingredients

  • Tamarind a small gooseberry sized
  • 2 Tomato
  • 5 Garlic
  • 1 tsp Pepper
  • ½ tsp Cumin seeds
  • 1 tsp Oil
  • Curry leaves few
  • ¼ tsp Turmeric powder
  • Asafoetida a pinch
  • 2 Red chili
  • Coriander leaves few
  • ½ tsp Mustard seeds
  • Salt as needed

Instructions

  • In a wide vessel add small gooseberry-sized tamarind soaked in warm water for 10 minutes.
  •  Add little coriander leaves.
  •  Grind 2 tomatoes and filter this through a metal strainer by adding 1 cup of water.
  •  This will give a clear rasam without making it cloudy. If you want you can add it as it is.
  •  Grind the pepper, cumin seeds, and curry leaves coarsely.
  •  Add this to the vessel.
  •  Peel the skin of the garlic and slightly crush them using a mortar and pestle and add it to the vessel.
  •  Tear 2 red chili and drop it in the tomato mixture.
  •  Add turmeric powder, asafoetida, and salt.
  •  With clean hands nicely mix the tomato mixture for 2 minutes. This will bring out the flavors of the ingredients.
  •  Transfer this to a pan and cook this till it froths up. Keep the flame low.
  •  Once it froths up switch off the flame.
  •  Temper with mustard seeds and add some coriander leaves.
  •  You can add few chopped tomatoes to the top.
  •  cover it and keep for 5 minutes and then serve the garlic rasam with hot rice.

Video

Notes