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You are here: Home / Rasam Recipes / Garlic Rasam / Poondu Rasam Recipe

Garlic Rasam / Poondu Rasam Recipe

November 23, 2015 62 Comments

I suck at making rasam. I know that’s a strange thing to say just before sharing a rasam recipe but I had to say it. My rasams usually suck. I have tried watching the MIL closely and writing down measurement of ingredients as and when she uses it. I have tried rasam recipes from different sites all over the blogosphere.

Garlic Rasam / Poondu Rasam RecipeThen my rasam became okay.

That was before I devised this recipe. I stripped down all rasam recipes and came up with this uber simple recipe that really cannot go wrong. (TH actually makes better rasam but he has to add tomatoes to it). And Dal? What dal? I never add dal to rasam unless I am making this version which I call parippu rasam.

So in a nutshell, this rasam recipe goes against most Brahmin rules of making rasam:

– no toor dal / tuvaram paruppu (gasp)
– addition of garlic / poondu (double gasp)
– use of readymade rasam powder

Garlic Rasam / Poondu Rasam RecipeMaybe I should rename the recipe mulagutawney like those fancy restaurants. Anyway.. If you don’t want to add dal to your rasam, make it without dal. Go ahead, dare yourself 😉

Garlic Rasam / Poondu Rasam Recipe
Preparation time: 20 mins
Serves: 2

What I Used:

A small lime-sized ball tamarind
8 pods garlic, chopped (use as much or as little as you want)
1 ripe tomato
1 tbsp rasam powder (mine has chilly powder so if yours doesn’t, add chilly powder to taste)
A generoud pinch of hing / asafoetida
1/2 tsp turmeric powder
1/2 tsp jaggery or sugar
Salt to taste

For tempering:

2 tsp ghee / clarified butter (or oil)
1/2 tsp mustard seeds
A few curry leaves

How to make Garlic Rasam:

1. Soak the tamarind in 1 cup warm water for 10 mins. Extract juice and discard pulp. Add another cup of water to the tamarind juice.

2. Chop the tomato and mash it well with your finger tips.

3. Place the tamarind juice, tomatoes, turmeric powder, salt, hing, rasam powder and the garlic pods in a pan and bring to boil. Once it boils, lower fire and let it simmmer, keeping the pan open.

4. Once the mixture has simmered for about 15 mins, add sugar and adjust salt. Remove from fire.

5. Heat the ghee and add the mustard seeds and curry leaves. Once the seeds start to pop, add to the boiled tamarind mixture. Mix well.

Garlic Rasam / Poondu Rasam RecipeServe piping hot with steamed white rice and paruppu usili or drink straight from a glass.

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By nags Filed Under: Rasam Recipes, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Anonymous

    October 28, 2012 at 1:35 pm

    tried it today and it was excellent

    Reply
  2. Ritika

    August 25, 2012 at 1:10 pm

    Hi Nags,

    Thanks for this recipe, it was really easy to make and turned out really well, although mine was a bit on the thicker side, guess i let it simmer a bit too much! Any ways keep up the awesome work 🙂

    Reply
  3. esvin

    July 14, 2012 at 9:53 pm

    its 5.50am & am sitting arnd browsing for a simple recipe for rasam? hahaha that shows what a hopeless cook i am. thanks to nags, i hv to say this is the easiest rasam recipe i found in d net.

    p/s : am married to a chef wrking at a 5star hotel in spore so the pressure to cook well is so stressful !!!

    Reply
  4. Anonymous

    May 2, 2012 at 8:20 pm

    u really suck at making rasam!!

    Reply
    • Nagalakshmi V

      May 2, 2012 at 11:28 pm

      wow! i hope that made your day better, to let that out.

      yes, i already said that in the post, it's my first line. however, this was posted 3 years back and i am much better now. don't claim to be perfect but definitely better. also, quite a few people who made this liked it so if you tried it and it didn't come out well, maybe i am not the only one who SUCKS, eh?

      Reply
  5. Anonymous

    March 27, 2011 at 5:34 am

    Hi Nags, we tried out Pundu rasam and it came out well. Thanks for the recipe!
    ~Ana

    Reply
  6. Nags

    March 27, 2011 at 6:29 am

    super glad the garlic rasam recipe came out well 🙂

    Reply
  7. Good Gynecologist in Adyar

    March 17, 2011 at 11:11 am

    Rasam looks very delicious.thanks for sharing.

    Reply
  8. Nags

    January 10, 2011 at 1:20 am

    that's right, 8-10 cloves.

    Reply
  9. Anonymous

    January 9, 2011 at 4:46 pm

    That is 8-10 garlic cloves and not pods correct!

    Reply
  10. Vidya

    September 15, 2010 at 10:55 pm

    Thank You so much !!!! ..I suck at making rasam …ur recipe was just awesome …njoying hot rice with rasm rt now 🙂

    Reply
  11. Nags

    September 16, 2010 at 1:10 am

    so glad the garlic rasam recipe was useful 🙂

    Reply
  12. Anonymous

    August 29, 2010 at 12:30 am

    Nandini – I'm from an interior TN brahmin family (Tiruchi). We do make poondu rasam (and sometimes fry garlic in ghee), but it's definitely not something that the more orthodox members of my family would eat. It's also not something that we'd make on religious occasions, or serve to guests.

    Reply
  13. Nags

    August 29, 2010 at 12:40 am

    Thanks for sharing anon (although next time I wish you'd also share your name!). The family I married into is similar. The paattis and thathas don't take garlic or onion in their food but my in laws don't mind for the large part.

    Reply
  14. Mahimaa's kitchen

    April 1, 2010 at 1:21 pm

    the glass container is so cute. love it… and the rasam looks so good. i add 2 tsp of cooked thur dhal to rasam.

    Reply
  15. Superchef

    April 1, 2010 at 1:21 pm

    this is the kind of rasam that has worked for me as well. I add less garlic and have to have cilantro leaves!!

    Reply
  16. My Experiments with Cooking

    April 1, 2010 at 1:21 pm

    It's a good-looking rasam 🙂 I add dal when I think it's too light and when I want a thicker version. Otherwise prefer this kind.

    Reply
  17. Anupama

    April 1, 2010 at 1:21 pm

    Looks great! I add a pinch or two of pepper and jeera powder for added flavor. It helps when I have a sore throat or cold :-).

    Reply
  18. Madhuram

    April 1, 2010 at 1:21 pm

    For my garlic rasam I add cumin/pepper powder instead of the usual rasam powder. Have you tried mixing this hot rasam with hot oatmeal (of course plain oatmeal cooked in hot water and salt). It tastes divine. Healthier than the usual rasam sadam.

    Reply
  19. Pooja

    April 1, 2010 at 1:21 pm

    Lovely rasam! I love to drink this rather than mix with rice esp after a heavy sadya/meal!

    Reply
  20. Nags

    April 1, 2010 at 1:21 pm

    anon – glad the poondu rasam recipe helped.. in some small way 🙂

    Reply
  21. Nandini Vishwanath

    April 1, 2010 at 1:21 pm

    Hmm…actually garlic is very interior TN Brahmin thingy, so I've heard. When I got married to A, he kept talking of Poondu rasam. I don't care much for rasam except for pepper and lemon rasam. But I love garlic and never ever tasted this rasam before I got married. After hearing so much, I checked wiht my mom about his obsession. Surprising coz his family is quite traditional about Brahminism jazz. Turns out that interior TN Brahmins use a lot of garlic. They fry garlic in ghee and eat it 😛 something I love too. Now 😉

    Reply
  22. perplexed

    February 13, 2010 at 5:38 am

    this is do-able! I am taking print outs of every thing do-able here… that should help me survive 🙂

    Reply
  23. Anonymous

    January 28, 2010 at 2:24 pm

    Rasam is delicious particularly the tomato one! Makes a fantastic soup eaten with warm toast on a cold winter's evening.We would sit in front of the fireplace and tuck in.Do try these variations of kootu with toast and moong dal with toast.Very filling yet light.But do make sure the stuff is piping hot.Happy eating! Sheeloo Rajaram

    Reply
  24. Anonymous

    September 28, 2009 at 10:37 pm

    I started doing this steps with more confusion as you mentioned your rasam sucks normally ;). I was so hungry yesterday and i've no time to try things this away. ;). However, it came out to very good. I like it. I'm going to bookmark this page. Thanks for sharing. Btw, I didnt add "sugar" at the end. I dont like sweet + spice mixup in one receipe ;).

    Reply
  25. Nags

    September 29, 2009 at 1:47 am

    anon – glad the poondu rasam recipe helped.. in some small way 🙂

    Reply
  26. Nags

    August 19, 2009 at 6:15 am

    Anon – hehe 😀 i can relate to you, totally. but i love tam brahm cooking! its the most balanced, especially cuz u have protein and carbs and fat (ghee.. wonderful wonderful ghee) all in one.

    rasam doesn't like me, unfortunately.. 😀

    Reply
  27. Anonymous

    August 18, 2009 at 3:36 pm

    was googling for a rasam recipe sans dal and came across this.
    yr style of writing had me in splits,so kudos to u for that!(i am a north indian married to a tam brahm and found it v v funny!)
    shall be trying it tomo itself,coz toor dal gives me bad migriane.
    thx much!

    Reply
  28. Namratha

    July 23, 2009 at 11:38 pm

    Loved the first shot! And I love this rasam too…cant do without Garlic!

    Reply
  29. andhratreat

    July 16, 2009 at 10:15 pm

    really it taste good

    Reply
  30. Madhuram

    June 28, 2009 at 3:06 am

    For my garlic rasam I add cumin/pepper powder instead of the usual rasam powder. Have you tried mixing this hot rasam with hot oatmeal (of course plain oatmeal cooked in hot water and salt). It tastes divine. Healthier than the usual rasam sadam.

    Reply
  31. lissie

    June 27, 2009 at 12:12 pm

    the rasam looks really good! I love to drink rasam from the glass than adding it to the rice 🙂

    Reply
  32. pink tangerine

    June 25, 2009 at 8:48 pm

    lol…the first sentence appplies to me too.

    Reply
  33. Poornima Nair

    June 25, 2009 at 6:34 pm

    Could have a couple of glasses of that easily. Delicious recipes.

    Reply
  34. Mangala Bhat

    June 25, 2009 at 6:32 pm

    wow! i just love to drink this kind of rasam …lovely recipe ..Thanks for sharing 🙂

    Reply
  35. Cilantro

    June 25, 2009 at 5:08 pm

    Nothing to beat Amma`s rasam. Though the recipe is simple, making good rasam takes some time…the right ingredients at the right time. Miss one ingredient and it goes wrong. Looks great.

    Reply
  36. rekhas kitchen

    June 25, 2009 at 1:09 pm

    looks so yum rasam is the one i make every day perfect comfort food with hot steamed rice yum.

    Reply
  37. Priya

    June 25, 2009 at 3:34 pm

    and oooh, the piece of garlic staring out of the glass in the second pic makes me smile 😀 yeah, I'm probably weird.

    Reply
  38. Priya

    June 25, 2009 at 3:32 pm

    Rasam falls into my comfort zone and I can have it every day 🙂 I make a similar poondu rasam, but with jeeragam and freshly ground milagu instead of rasam powder. perfect to drive out the winter blues or a stubborn cold.

    Reply
  39. Preeti Singh

    June 25, 2009 at 3:52 am

    Hey looks spicy and good … we north Indians don't make this …. but so many rasam recipes are tempting me to make 🙂

    Reply
  40. Red Chillies

    June 25, 2009 at 3:40 am

    Most days I like the daal based rasam the best made using Rasam powder,but then on the other days I love the garlic rasam. Loved your mulagutawney version 🙂

    Reply
  41. Kalai

    June 24, 2009 at 11:04 pm

    I also make a very similar version of this rasam, but haven't tried adding sugar. Looks awesome, Nags! 🙂

    Reply
  42. jayasri

    June 24, 2009 at 10:30 pm

    O! ya u r right, I have almost stopped using garlic after my FIL has come down, without his knowledge when i cook some gravies i do add them!, my hubby loves garlic, i too make garlic rasam but with dal and i just crush peel the skin and add it, that's the way he likes it!…, anyway garlic is so good for health…, and this way it is quite good if you are having cold & cough !, the glass looks very good with rasam in it.., as usual ur photos are great !…

    Reply
  43. Nags

    June 25, 2009 at 3:33 am

    Sakshi – what??? and get thrashed by SJ?! And anyway, my intention when I joined FF was to click non-food pics, which sadly is not happening 🙁

    Reply
  44. Pooja

    June 24, 2009 at 5:37 pm

    Lovely rasam! I love to drink this rather than mix with rice esp after a heavy sadya/meal!

    Reply
  45. Shri

    June 24, 2009 at 3:57 pm

    Loved your rasam in a glass…..May be you should give it a fancy name!!Rasam sounds too traditional for such a modern look..

    Reply
  46. chakhlere

    June 24, 2009 at 2:40 pm

    wow this sounds grt!!
    Although i am not big fan of rasam this looks yummy!!
    And garlic is also an interesting addition!!

    Reply
  47. Sharmila

    June 24, 2009 at 2:01 pm

    I'll take it piping hot … and from the glass. 🙂 I always thought rasam was made from dal water.

    Reply
  48. Nandini Vishwanath

    June 24, 2009 at 1:51 pm

    Hmm…actually garlic is very interior TN Brahmin thingy, so I've heard. When I got married to A, he kept talking of Poondu rasam. I don't care much for rasam except for pepper and lemon rasam. But I love garlic and never ever tasted this rasam before I got married. After hearing so much, I checked wiht my mom about his obsession. Surprising coz his family is quite traditional about Brahminism jazz. Turns out that interior TN Brahmins use a lot of garlic. They fry garlic in ghee and eat it 😛 something I love too. Now 😉

    Reply
  49. Sakshi

    June 24, 2009 at 1:41 pm

    That's rasam?? Looks more like an exotic drink in that glass…You broke one more brahmin rule by serving it that way…Me likes rasam very much and I have no idea what is it that I make all the time…

    Awesome click :)Send it to Photo Friday Noisy no??

    Reply
  50. Anupama

    June 24, 2009 at 12:34 pm

    Looks great! I add a pinch or two of pepper and jeera powder for added flavor. It helps when I have a sore throat or cold :-).

    Reply
  51. Soma

    June 24, 2009 at 12:16 pm

    Sounds great Nags. & presentation makes it look like an exotic chilled drink.. guess what I like my rasam in cold sips..:)

    Reply
  52. Shama Nagarajan

    June 24, 2009 at 10:57 am

    yummy delicious rasam

    Reply
  53. SJ

    June 24, 2009 at 10:34 am

    Where is the straw? I had trouble with rasam -still do it never comes out like my mom's :(Nice snaps!!!

    Reply
  54. My Experiments with Cooking

    June 24, 2009 at 10:25 am

    It's a good-looking rasam 🙂 I add dal when I think it's too light and when I want a thicker version. Otherwise prefer this kind.

    Reply
  55. Parita

    June 24, 2009 at 9:04 am

    Rasam is such a comfort drink, i make it when i m really tired and want some simple and satifying meal!

    Reply
  56. DEESHA

    June 24, 2009 at 7:56 am

    I took a long time to perfect my Rasam .. I mostly depends on the kind of Rasam powder one uses & surprisingly, for how long you boil it .. My dad boils it a lil longer than the usual time & he makes killer rasam .. I have never made Garlic rasam, I wud just gulp this down as a soup

    Reply
  57. Superchef

    June 24, 2009 at 7:52 am

    this is the kind of rasam that has worked for me as well. I add less garlic and have to have cilantro leaves!!

    Reply
  58. Priya

    June 24, 2009 at 7:37 am

    Love garlic rasam much and ur presentation is too good Nags…

    Reply
  59. Prathibha

    June 24, 2009 at 6:01 am

    Loved the way u served it in the glass..I love any kind of rasam..my comfort food with rice..

    Reply
  60. Mahimaa's kitchen

    June 24, 2009 at 5:47 am

    the glass container is so cute. love it… and the rasam looks so good. i add 2 tsp of cooked thur dhal to rasam.

    Reply
  61. RAKS KITCHEN

    June 24, 2009 at 7:16 am

    Looks very nice,I too love rasam with garlic than without…I never make rasam if i dont hav garlic & coriander leaves!! I add crushed garlic,that too with skin..no peeling business 😀

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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