Garlic Rasam, South Indian Poondu Rasam
by Tarla Dalal
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garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam |
garlic rasam is a famous delicacy from Chettinad. Learn how to make South Indian poondu rasam.
A variety of rasam recipe features on South Indian menus. As dal is to the West of India, rasam is to the South of India. As the name says this pepper garlic rasam, has peeled garlic cloves simmered in tamarind water. The final tempering of mustard seeds and chillies truly perks up the flavour and aroma of the rasam.
Medu Vada makes an ideal match for Rasam. Just soak the vadas in the rasam and enjoy.
To make garlic rasam, poondu rasam, first make the masala. In hot coconut oil saute black pepper, Kashmiri red chilli, chana dal, coriander seeds and cumin seeds for 3 minutes. Cool and blend to a smooth powder. Then temper the rasam. In coconut oil saute garlic and keep aside. In another pan add tamarind water and salt and boil for 7 minutes. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the red chillies and sauté for a few seconds. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot.
South Indian poondu rasam imbibes the goodness of garlic, this is good for digestion as well as for general well-being due to its anti-bacterial and anti-inflammatory property. Chewing on garlic has heart strengthening benefits too. But for those who do not like it raw, can make this rasam at least once a fortnight and enjoy its flavour along with its health benefits. However, if you cannot tolerate sour foods avoid this recipe as it has tamarind water.
Tips for garlic rasam, poondu rasam. 1. You can make the masala in advance and refrigerate it. 2. Roast the masala on a slow flame only, else it might burn quickly. 3. As a healthy accompaniment, you can serve Low Calorie Medu Vada – a non fried counterpart.
Enjoy garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam.
- Heat the oil in a non-stick pan, add all the ingredients and sauté on a slow flame for 2 to 3 minutes or till they release flavor. Keep aside.
- Allow it to cool slightly and then blend in a mixer to a smooth powder.
- To make garlic rasam, heat the oil in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes or till they turn golden brown in colour. Remove and keep aside.
- Combine the tamarind water and the salt in a deep non- stick pan, mix well and cook on a slow flame 7 to 8 minutes or till the raw smell of tamarind disappears.
- Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens.
- For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the red chillies and sauté for a few seconds.
- Pour the tempering over the boiling garlic rasam, mix well and simmer for another minute. Serve hot.
Nutrient values (Abbrv) per serving
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