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Garlic Rasam | Poondu Rasam
This Garlic Rasam, regionally known as Poondu Rasam is one of the rasam variations that is a spicy and tangy. It is made with sour tamarind, tangy tomato, lots of garlic, fresh herbs and robust spices.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 3
Calories: 91 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
For coarsely ground rasam spice mixture
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 2 to 3 garlic cloves - peeled
- 2 dry red chilies - broken and deseeded
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 dry red chilies
- 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.
Cup of Yum
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
- You can also opt to add less amounts of garlic if you prefer.
- Tomato can be given a skip.
- You can decrease the tangy taste, by adding less tamarind.
Nutrition Information
Calories
91kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
403mg
(17%)
Potassium
220mg
(6%)
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
Phosphorus
43mg
Zinc
0.3mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 91
% 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.