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Garlic Rasam | Poondu Rasam » Dassana’s Veg Recipes


Rasam and rice is our favourite meal mixture. With my South Indian roots, a rasam-rice mixture is all the time a comforting meal. So, a rasam is a type of dishes that I usually make at residence. This Garlic Rasam, regionally often called Poondu Rasam is without doubt one of the variations I put together. It’s a spicy, tangy rasam with a tempering of garlic, herbs and spices.

garlic rasam served in a white ceramic bowl with a spoon in it and text layover.

About Garlic Rasam

The Garlic Rasam is without doubt one of the well-liked rasam variations in South India. This sizzling and garlicky model is historically named as Poondu Rasam within the delicacies of Tamil Nadu. Clearly, as ‘garlic’ is known as ‘poondu or puntu’ in Tamil language.

A traditional Rasam is primarily a skinny and clearish soup like preparation, made in a South Indian fashion. The first elements that kind part of any rasam are normally spices, some lentils, tomato and tamarind. Using tamarind offers a rasam the numerous tang.

The identical goes for this Poondu Rasam too. One of many main elements on this recipe can be tamarind, the pulp of which is added to the liquid base for the standard taste.

Along with this, different elements which might be added on this Garlic Rasam are in fact garlic, black pepper, cumin seeds, dried pink chilies, mustard seeds, urad dal, curry leaves, tomatoes, turmeric powder, asafoetida (hing) and coriander leaves.

Like I discussed earlier, there’s a tamarind pulp which is added within the recipe. I desire making my very own tamarind pulp at residence by soaking seedless tamarind in sizzling water after which squeezing out the extract into the water.

When you don’t have time, you’ll be able to even use readymade tamarind pulp. In that case, watch out for the amount as you don’t need your Poondu Rasam to turn out to be extraordinarily bitter.

I additionally use sesame oil for the tempering of this Garlic Rasam. In case you don’t have this specific oil, you should utilize any impartial flavored oil for this rasam recipe.

I make this Poondu Rasam in addition to many different kinds of rasams regularly. Particularly, when the climate is wet or throughout the chilly winter season, rasams are a sizzling favourite with everybody at my residence.

This Garlic Rasam or another rasam is a good residence treatment for treating coughs and colds. So, a rasam is a default selection for such days too. I additionally make rasam on these days, after I need to make a fast, spicy and a straightforward dish with rice.

This Poondu Rasam doesn’t make use of the readymade rasam powder and cooked dal (lentils). The coarsely floor spice combination that is part of this recipe is what’s there within the dish, instead of the rasam powder.

With this Garlic Rasam, I normally serve steamed rice, a veggie roast or any veggie poriyal like Carrot Poriyal or Beetroot Poriyal. However each steamed rice and rasam is such a comforting meal, that you could be not have to have any aspect dish. You’ll be able to even drink it plain like a soup.

Step-by-Step Information

How one can make Garlic Rasam

Make Tamarind Pulp

1. Warmth ½ cup water and soak 1 tablespoon tightly packed seedless tamarind in it. Cowl and maintain apart for 20 minutes.

soaking tamarind in hot water for making tamarind pulp for poondu rasam.

2. After 20 minutes, squeeze the softened tamarind very effectively within the water. Maintain this tamarind pulp apart.

tamarind pulp for poondu rasam.

Make Rasam Spice Combination

3. Whereas the tamarind is soaking, add 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 2 to three peeled garlic cloves and a pair of dried pink chilies (damaged and deseeded) in a small dry grinder or spice grinder.

whole spices, garlic cloves and dried red chilies added to grinder jar for making spice mixture for poondu rasam.

4. Grind to a rough combination. Maintain apart.

ingredients ground to a coarse spice mixture.

5. Crush calmly 8 to 10 medium garlic cloves with or with out peels in a mortar-pestle.

crushing garlic cloves.

Make Garlic Rasam

6. Warmth 1 tablespoon sesame oil (gingelly oil) in a pan or pot. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

mustard seeds and urad dal added to hot sesame oil in a pan.

7. Sauté on low warmth until the mustard seeds crackle and the urad dal turns to a maroonish colour.

sautéing mustard seeds and urad dal.

8. Then, add 8 to 10 curry leaves, 1 to 2 dried pink chilies and the crushed garlic.

curry leaves, dried red chilies and crushed garlic added to pan for poondu rasam.

9. On low warmth sauté until the garlic turns gentle brown.

sautéing garlic mixture.

10. Then, add 1 small to medium chopped or crushed tomato, ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).

chopped tomato, turmeric powder and asafoetida added to pan for making garlic rasam.

11. Stir and sauté until the tomatoes soften on medium-low warmth.

sautéing tomatoes.

12. Add the ready rasam spice combination, stir very effectively and sauté on low warmth for a minute.

prepared rasam spice mixture added to pan.

13. Now, add the ready tamarind pulp and 1.5 to 2 cups water. Season with salt. Whereas including tamarind pulp, instantly pressure it with a tea strainer within the pan.

prepared tamarind pulp, water and salt added to pan.

14. On medium warmth, simmer the Garlic Rasam for five to six minutes.

simmering garlic rasam.

15. When performed, swap off the warmth and add 1 to 2 tablespoons chopped coriander leaves.

chopped coriander leaves added to cooked garlic rasam.

16. Serve Garlic Rasam sizzling with some steamed rice. It’s also possible to drink it like a soup.

garlic rasam served in a white ceramic bowl.

Professional Suggestions

  1. Use seedless tamarind to make the tamarind pulp. You’ll be able to cut back the amount of tamarind pulp for a much less bitter style within the rasam.
  2. If the tamarind has some impurities, be certain that to pressure it first after which use the extract.
  3. You should use sesame oil, peanut oil, sunflower oil or another impartial flavored oil on this recipe.
  4. If you’re pleased with a non-vegan number of rasam, you’ll be able to even use ghee (clarified butter) for the tempering.
  5. You may make a gluten free model of this rasam by skipping the asafoetida or utilizing a gluten free asafoetida as a substitute.
  6. Including some chopped coriander leaves on this rasam brings in an additional freshness. Nonetheless, when you want to skip including it, you are able to do that too.

Extra Rasam Recipes To Attempt!

Please make sure you fee the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

garlic rasam recipe, poondu rasam recipe

Garlic Rasam | Poondu Rasam

This Garlic Rasam, regionally often called Poondu Rasam is without doubt one of the rasam variations that could be a spicy, tangy rasam and made with a tempering of garlic, herbs and spices. This recipe can be vegan.

Prep Time 20 minutes

Cook dinner Time 15 minutes

Whole Time 35 minutes

For coarsely floor rasam spice combination

For tempering and different elements

Stop your display from going darkish whereas making the recipe

Making ready tamarind pulp

  • Warmth ½ cup water and soak 1 tablespoon tightly packed seedless tamarind in it. Cowl and maintain apart for 20 minutes.

  • After 20 minutes, squeeze the softened tamarind very effectively within the water. Maintain this tamaraind pulp apart.

Making ready floor rasam spice combine and prepping

  • When the tamarind is soaking, make the bottom rasam spice combine. Add black pepper, cumin seeds, peeled garlic cloves and dry pink chilies (damaged and deseeded) in a small dry grinder or spice grinder.

  • Grind to a rough combination. Maintain apart.

  • Crush calmly 8 to 10 garlic with or with out peels in a mortar-pestle. Chop or crush the tomato.

Seasoning and making garlic rasam

  • Warmth 1 tablespoon sesame oil in a pan or pot. Maintain warmth to a low. Add the mustard seeds and urad dal.

  • Sauté until the mustard seeds crackle and the urad dal turns to a maroonish colour. Sauté on a low warmth.

  • Then add 8 to 10 curry leaves, 1 to 2 dry pink chilies and the crushed garlic.

  • Sauté until the garlic turns gentle brown on low warmth.

  • Then add the tomato (chopped or crushed). Additionally add turmeric powder and a pinch of asafoetida.

  • Stir and sauté on medium-low warmth until the tomatoes soften.

  • Add the ready floor rasam spice combine. Stir very effectively and sauté for a minute on a low warmth.

  • Now add the ready tamarind pulp and 1.5 to 2 cups water. Season with salt in line with style.

  • On a medium warmth, simmer the rasam for five to six minutes. Whereas including tamarind pulp, instantly pressure it with a tea strainer within the pan.

  • When performed, swap off the warmth and add chopped coriander leaves.

  • Serve Garlic Rasam sizzling with some steamed rice. It’s also possible to drink it as a soup.

  • It’s also possible to choose so as to add much less quantities of garlic when you desire.
  • Tomato might be given a skip.
  • You’ll be able to lower the tangy style, by including much less tamarind. 

Vitamin Information

Garlic Rasam | Poondu Rasam

Quantity Per Serving

Energy 91 Energy from Fats 45

% Each day Worth*

Fats 5g8%

Saturated Fats 1g6%

Polyunsaturated Fats 2g

Monounsaturated Fats 2g

Sodium 403mg18%

Potassium 220mg6%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

Vitamin A 604IU12%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.04mg2%

Vitamin B3 (Niacin) 31mg155%

Vitamin B6 0.2mg10%

Vitamin C 63mg76%

Vitamin E 0.4mg3%

Vitamin Okay 8µg8%

Calcium 59mg6%

Vitamin B9 (Folate) 322µg81%

Iron 1mg6%

Magnesium 22mg6%

Phosphorus 43mg4%

Zinc 0.3mg2%

* % Each day Values are primarily based on a 2000 calorie food regimen.

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This Garlic Rasam recipe from the archives, first printed in August 2015 has been up to date and republished on January 2023.



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