Poondu Rasam is a flavourful clear rasam made by cooking garlic, spices, tomato & coriander leaves in tamarind extract. Poondu Rasam aids in digestion and good to have when sick. How to make Garlic Rasam is described in this post with step by step pictures.
Poondu Rasam is one of my favorites. With garlic flavour to the fullest, the taste and aroma of this rasam is soo good especially along with a meal.
About Poondu Rasam
Poondu Rasam is one of the very common rasam recipes(with no rasam powder) we often make especially for for those cold rainy days pairing it with rice, rasam, paruppu thogayal and apalam which makes the best comforting lunch combo! One of the very few recipes I learnt while I started cooking was rasam but still it took almost a year to confidently post it here as I wanted to perfect myself first before I share it to you .I have already posted paruppu rasam recipe long back, but promise to post more rasam recipes often.
More rasam recipes
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📖 Recipe Card
Poondu Rasam | Garlic Rasam
Ingredients
- 1 small gooseberry size tamarind
- a handful coriander leaves
- salt to taste
To Grind Coarsely :
- 5 small pearls garlic
- 1 green chillies
- 1/2 teaspoon pepper corns
- 1/2 teaspoon jeera
To Temper :
- 2 teaspoon oil / ghee
- 1 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon hing
- 1 sprig curry leaves
- 2 red chillies
- 4 pearls garlic with skin
- 1 small tomato chopped roughly
Instructions
- Grind the ingredients listed under ‘to grind coarsely’ to a coarse mixture. Set aside.
- Crush the whole garlic with skin just roughly and set aside.
- Soak tamarind in 1.5cups of water and extract pulp.
- Add the coarsely ground mixture to this and mix well. Set aside.
- In a pan – heat oil add the ingredient listed under ‘to temper’ saute for few mins till raw smell of tomato leaves.
- Boil the tamarind mixture for 3mins for the raw smell of tamarind along with crushed items to leave…then add the tempered items to the tamarind mixture.
- Add required salt and let it simmer for 2mins.
- When the rasam is frothy and is boiling, garnish with coriander leaves and switch off the flame immediately.
- Serve Poondu Rasam hot with rice and any curry of your choice!
Notes
- Make sure to boil the tamarind with crushed items for the raw smell to leave. Then just leave for a single rolling boil , do not let the rasam boil for more time that's the main key to make a good rasam.
- Do not make rasam in iron vessels, it will make the rasam taste change and sometimes bitter too
- I love eating whole garlic so always add few while tempering.
- You can even add 2-3 tablespoon of cooked and mashed toor dal for extra flavour and thickness
How to make Garlic Rasam
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- 1.Grind the ingredients listed under ‘to grind coarsely’ to a coarse mixture.Set aside. Crush the whole garlic with skin just roughly and set aside
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- 2.Soak tamarind in 1.5cups of water and extract pulp.Add the coarsely ground mixture to this and mix well.Set aside.
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- 3.In a pan – heat oil add the ingredient listed under ‘to temper’ saute for few mins till raw smell of tomato leaves.Boil the tamarind mixture for 3mins for the raw smell of tamarind along with crushed items to leave…then add the tempered items to the tamarind mixture.
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- 4.Add required salt and let it simmer for 2mins.When the rasam is frothy and is boiling, garnish with coriander leaves and switch off the flame immediately.
Serve hot with rice and any curry of your choice!
Expert Tips
- Make sure to boil the tamarind with crushed items for the raw smell to leave. Then just leave for a single rolling boil , dont let the rasam boil for more time thats the main key to make a good rasam.
- Dont make rasam in iron vessels, it will make the rasam taste change and sometimes bitter too
- I love eating whole garlic so always add few while tempering.
- You can even add 2-3 tablespoon of cooked and mashed toor dal for extra flavour and thickness.
Coral Crue
looks very tempting, love rasam
Sapana Behl
Looks so tempting!
prathibha Garre
Love this Rasam with piping hot rice,love the vessel in which u prepared it…
Madhavi K
Soothing rasam!
Unknown
Your last line says "serve as a tea time snack"!!
Unknown
Your last line says "serve as a tea time snack" !!
JEYASHRI SURESH
Love this version of super flavorful rasam. Going to try this for sure
Priya Suresh
Flavourful and my comforting food. Love this garlic rasam.
Veena Theagarajan
I addicted to garlic.. looks too good. I can finish the whole bucket…I did this weekend also.
Akila
Lovely rasam
BAGIRATHI DEVI
It's look so good
sanjivni yatin
beautiful pic
Feng Shui
very healthy and easy drink.have to make this one today.
Sangeetha Nambi
Wow ! Healthy and flavored rasam..
Hari Chandana P
My fav rasam.. love it 🙂
Nivedhanams Sowmya
Am sooooo drooling.. very aromatic and very flavorful rasam… so yummy!!!
JEYASHRI SURESH
I made this today. Turned out perfect and flavorful sharmi
Raks anand
I always love poondu rasam, love the pictures and prestation
Gayathri Ramanan
flavorful rasam…love it
Sangeetha M
Garlic Rasam is our fav too..rasam looks perfect n inviting…
Pooja V
This is one of my fav rasam. My mom used to make this quite often when i was a kid.
Meera
Yummy!! Just made it and it came out awesome. I left out the green chillies and garlic from the grinding part, but followed other steps. I am going to adopt this method henceforth 🙂 Thanks!
Nimisha
Hi Sharmilee,
can we dry roast cumin and pepper?i followed the recipe as it is but found that the spices were not properly ground as they were raw…..why have u not dry roasted the spices….do we need to take them raw only for this recipe….?
Regards,Nimisha
SHARMILEE J
Yes we usually grind the spices raw for garlic rasam…as anyways it is going to boil with other ingredients we dont find the raw smell..But if you prefer you can dry roast and grind cumin, pepper and then add it.
In love with the city
Great recipe, perfect results. Thank you!
sujishekar
Pramadham!Going to make it !Thank you 🙂
sujishekar
Looks delicious! Thank you. 🙂
sandhyarun
Tried it today came out really well…Thanks for the recipe..
sandhyarun
Tried this rasam today..came out really well…Thanks for the recipe..
Pavithra
Hi Sharmi,
Made this yesterday. Hubby loved it. Thanks so much!
Jaja Shah-Mohen
Hi, Sharmi.
Thank you so much for your recipe. My husband loves my rasam but he always says there's like something missing but he doesn't know what. Hahahaha.
I would love to try your recipe but I have no idea what hing is. Can you let me know?
SHARMILEE J
Hing is Perungayam in tamil
Sangeetha Nambi
Sharmi, am a big big fan of ur space and even on the pan u used here. Thought of buying this pan, just a quick question, is there any specific name for this pan ?
Ranjani Sundar
Rasam came out very good .Whenver I make it will be very thick, now it is in perfect consistency. Thank you so much for the recipe
Ranjani Sundar
came out really good, perfect consistency whenver I make it wll be very thick. Thank you so much for the recipe.
ramya
Hi Sharmi,
I tried this rasam really came out well, thank u for this recipie
Smitha V
Dear Sharmee deedi, myself Smitha…….gr8 one…tried this….keep going….Actually this is the first time im trying out something from the cookery pages….am really impressed with ur clicks…n the way u present each n every dish…god bless u…n ur family…
Vinu Shankar
Hi sharmiiii… perfect recipe.. it was just awesome… my lil ones loved it.. thank u so much for these lovely, tasty recipes…
ssshhhhhhhh.......!!!!
Hi.. tried this today.. perfect recipe. Big hit.. made it twice.. funniest rasam .. thanks
Jaggery Pepper
looks delicious. what is the vessel(glass like) you used for making rasam. its nice.
SHARMILEE J
It is borosil gourmetwares