Poondu Rasam actually means garlic rasam since garlic is called Poondu in Tamil. Garlic is a key ingredient in many of the rasam recipes but here you will need to add few extra cloves to bring in more garlicky flavor to it. Nevertheless, this rasam smells and tastes great and proves to be a great companion of different varieties of rice.
Poondu Rasam has a noticeable sour taste and is seasoned with spices which make it a good remedy against cough and cold. Also, remember to use ghee for seasoning since it adds an authentic flavor to this rasam. Curry leaves and tamarind water are also the key ingredients of this recipe and the watery texture of this rasam enables you to have it as a soup as well. Moreover, it is also said to be a potent remedy for indigestion as it contains jeera which improves our digestive system.
Like any other South Indian rasam, this rasam also can be prepared in a matter of minutes and proves to be a hit amongst both kids and adults. It is also a good option for those who are bored of eating the regular rasams and sambars.
Garlic has many nutritional and medicinal benefits. It is a powerful antibiotic and keeps the blood pressure in check. Moreover, it is rich in iron, manganese, fiber and Vitamin K. The delicious and aromatic flavor of this rasam makes it tempting enough to be consumed on any day but people prefer making it during the winter and rainy seasons especially when they have a sore throat or cold issues.
You can garnish this rasam with freshly chopped coriander leaves to make it even more tempting and appetizing. This rasam can also be made in Andhra style cuisine and it is popular across the South Indian states like Tamil Nadu and Karnataka. Serve it hot with rice and ghee and relish a sumptuous treat with your family!
Poondu Rasam
Ingredients
- 8 cloves Garlic crushed
- 1 small ball Tamarind
- 2 tsp Ghee
- 2 sprigs Curry Leaves
- 1 tbsp Coriander Leaves chopped
- 1/2 tsp Mustard Seeds
- as per taste Salt
- 2 Tomatoes optional
Dry roast and powder
- 2 tbsp Red Gram Dal
- 1/2 tsp Black Peppercorns
- 1/2 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 2 to 3 Red Chillies
Instructions
- Boil tamarind in water, extract pulp and add 3 -4 cups of water.
- Add ground powder and salt.
- Fry the crushed garlic in 1 tsp ghee, add to tamarind water along with 1 sprig curry leaves.
- Set to boil till it is considerably reduced in quantity.
- Heat the other tsp of ghee, add mustard seeds.
- When done, add the curry leaves.
- Pour this seasoning into the boiling rasam.
- Add 1 – 1 1/2 cups more of water, chopped coriander leaves, chopped tomatoes and allow it to simmer once.
- Remove and serve hot with rice
1 comment
super