Garlic Rasam | Poondu Rasam
User Reviews
5
16 reviews
Excellent
Garlic Rasam | Poondu Rasam
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Garlic Rasam, or Poondu Rasam, is a spiced South Indian soup featuring a ground mix of black pepper, cumin, garlic, and dry red chili, combined with tamarind pulp and tempered with mustard seeds, urad dal, curry leaves, dry red chili, and crushed garlic. Enhanced with chopped tomato and turmeric, it delivers a tangy, spicy broth rich in garlic flavor and aromatic oils, traditionally served warm.
Description
Garlic Rasam is prepared by soaking tamarind in water to create a flavorful pulp combined with a coarse ground rasam spice mixture of black pepper, cumin seeds, peeled garlic cloves, and dry red chilies. The seasoning is tempered in sesame oil with mustard seeds and urad dal until golden, then curry leaves, dry red chilies, and crushed garlic are sautéed to release their aroma. Tomato and turmeric are added to the spiced oil before combining with tamarind pulp and water, then simmering to blend the flavors. The resulting rasam is a tangy, warming broth with a pronounced garlic and spice presence, enjoyed as a soothing soup or accompaniment to rice.
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Ingredients
For coarsely ground rasam spice mixture
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 2 to 3 garlic peeled, cloves
- 2 red chili broken and deseeded, dry
For tamarind pulp
- ½ cup water
- 1 tablespoon tamarind - tightly packed and seedless
For tempering and other ingredients
- 1 tablespoon sesame oil (gingelly oil) or preferred neutral oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (husked and split black gram)
- 8 to 10 curry leaves
- 1 to 2 red chili dry
- 8 to 10 garlic - crushed lightly, with or without peels
- 1 tomato - small to medium-sized, chopped or crushed
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
- 1.5 to 2 cups water
- salt as required
- 1 to 2 tablespoons Coriander leaves - chopped
Instructions
Preparing tamarind pulp
- Heat ½ cup water and soak 1 tablespoon tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes.
- After 20 minutes, squeeze the softened tamarind very well in the water. Keep this tamaraind pulp aside.
Preparing ground rasam spice mix and prepping
- When the tamarind is soaking, make the ground rasam spice mix. Add black pepper, cumin seeds, peeled garlic cloves and dry red chilies (broken and deseeded) in a small dry grinder or spice grinder.
- Grind to a coarse mixture. Keep aside.
- Crush lightly 8 to 10 garlic with or without peels in a mortar-pestle. Chop or crush the tomato.
Seasoning and making garlic rasam
- Heat 1 tablespoon sesame oil in a pan or pot. Keep heat to a low. Add the mustard seeds and urad dal.
- Sauté till the mustard seeds crackle and the urad dal turns to a maroonish color. Sauté on a low heat.
- Then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.
- Sauté till the garlic turns light brown on low heat.
- Then add the tomato (chopped or crushed). Also add turmeric powder and a pinch of asafoetida.
- Stir and sauté on medium-low heat till the tomatoes soften.
- Add the prepared ground rasam spice mix. Stir very well and sauté for a minute on a low heat.
- Now add the prepared tamarind pulp and 1.5 to 2 cups water. Season with salt according to taste.
- On a medium heat, simmer the rasam for 5 to 6 minutes. While adding tamarind pulp, directly strain it with a tea strainer in the pan.
- When done, switch off the heat and add chopped coriander leaves.
- Serve Garlic Rasam hot with some steamed rice. You can also drink it as a soup.
Notes
- Adjust garlic quantity to taste if a milder flavor is preferred.
- Tomato can be omitted without altering the fundamental rasam flavor.
- Reduce tamarind quantity to lessen tanginess if desired.
Nutrition Information
Show Details
Calories
91kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Sodium
403mg
(17%)
Potassium
220mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
604IU
(12%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.04mg
Vitamin B3 (Niacin)
31mg
Vitamin B6
0.2mg
Vitamin C
63mg
(70%)
Vitamin E
0.4mg
Vitamin K
8µg
Calcium
59mg
(6%)
Vitamin B9 (Folate)
322µg
Iron
1mg
(6%)
Magnesium
22mg
(6%)
Phosphorus
43mg
Zinc
0.3mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 403mg | 17% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 604IU | 12% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 31mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 63mg | 70% |
| Vitamin E | 0.4mg | |
| Vitamin K | 8µg | |
| Calcium | 59mg | 6% |
| Vitamin B9 (Folate) | 322µg | |
| Iron | 1mg | 6% |
| Magnesium | 22mg | 6% |
| Phosphorus | 43mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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