Tamil Nadu

Poondu rasam

Name: Poondu rasam
Total time: 20 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 12 cloves garlic; 1 tsp black pepper; 1 tsp cumin seeds; a small lime sized ball tamarind; 1 medium crushed tomato; 3 1/2 cups water; 1/4 tsp turmeric (ground turmeric); 1 tsp rasam powder; 2 tsp ghee; 1/2 tsp mustard seeds; 2 sprigs curry leaves; a pinch asafoetida; a handful coriander leaves (cilantro); Salt, to taste

Crushed garlic and pepper in a tamarind broth. Basically a hug that clears your sinuses.

20 minTime

1 gProtein each

hotSpice

The garlic rasam2 chapters · 1 min read

Make it your way

Grandma's wayGhee tempering, pounded garlic and pepper.

The original

62kcalsame

1 gproteinsame

1 gfibresame

20minutessame

Poondu rasam, Tamil home style.

Per serving, worked out from the ingredient table.

Ingredients

Garlic12 cloves

Black pepper1 tsp

Cumin seeds1 tsp

Tamarinda small lime sized ball

Tomato1 medium, crushed

Water3½ cups

Turmeric (ground turmeric)¼ tsp

Rasam powder1 tsp

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Crush garlic, pepper and cumin coarsely in a mortar.
2Boil tamarind extract with tomato, turmeric, rasam powder, salt and half the crushed garlic for 8 minutes.
3Add the remaining water, bring to a froth but do not boil hard. Turn off.
4Heat ghee, splutter mustard, fry the remaining garlic paste, curry leaves and asafoetida until golden and pour over the rasam.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Poondu rasam

Crushed garlic and pepper in a tamarind broth. Basically a hug that clears your sinuses.

20 minTime

1 gProtein each

hotSpice

The garlic rasam2 chapters · 1 min read

Make it your way

Grandma's wayGhee tempering, pounded garlic and pepper.

The original

62kcalsame

1 gproteinsame

1 gfibresame

20minutessame

Poondu rasam, Tamil home style.

Per serving, worked out from the ingredient table.

Ingredients

Garlic12 cloves

Black pepper1 tsp

Cumin seeds1 tsp

Tamarinda small lime sized ball

Tomato1 medium, crushed

Water3½ cups

Turmeric (ground turmeric)¼ tsp

Rasam powder1 tsp

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Crush garlic, pepper and cumin coarsely in a mortar.
2Boil tamarind extract with tomato, turmeric, rasam powder, salt and half the crushed garlic for 8 minutes.
3Add the remaining water, bring to a froth but do not boil hard. Turn off.
4Heat ghee, splutter mustard, fry the remaining garlic paste, curry leaves and asafoetida until golden and pour over the rasam.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Poondu rasam

Make it your way

Ingredients

Method

Poondu rasam

Make it your way

Ingredients

Method

Make it a meal