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
Maybe 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: 2What 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 tasteFor tempering:
2 tsp ghee / clarified butter (or oil)
1/2 tsp mustard seeds
A few curry leavesHow 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.
Serve piping hot with steamed white rice and paruppu usili or drink straight from a glass.
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 🙂
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 !!!
u really suck at making rasam!!
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?
Hi Nags, we tried out Pundu rasam and it came out well. Thanks for the recipe!
~Ana
super glad the garlic rasam recipe came out well 🙂
Rasam looks very delicious.thanks for sharing.
that's right, 8-10 cloves.
That is 8-10 garlic cloves and not pods correct!
Thank You so much !!!! ..I suck at making rasam …ur recipe was just awesome …njoying hot rice with rasm rt now 🙂
so glad the garlic rasam recipe was useful 🙂