Padhuskitchen


Garlic Rasam

by 72 Comments

I prepare this rasam at least once in a week. It can be had with hot rice topped with ghee or as an appetizer. It is very good for common cold, sore throat, loss of appetite and fever. When someone suffers from any of the above symptoms in my house, then this rasam will definitely make an appearance in our table. Garlic has been used for its beneficial effects for thousands of years. It is said to be a natural antibiotic and a blood cleanser. It helps in lowering blood pressure. Black pepper also has many medicinal benefits, apart from giving taste and flavor to the dishes. It is an excellent source of manganese, a very good source of iron, vitamin K, and a good source of dietary fiber. This Simple Garlic Rasam, a combination of garlic and pepper has many medicinal benefits. It is a good home remedy for common cold, sore throat and fever. This can be had even on normal days. It can be prepared in a jiffy and taste delicious. Today we will learn how to make garlic rasam (poondu rasam) following this simple recipe.

garlic rasam-poondu rasam

How to make Garlic (poondu) Rasam 

Garlic Rasam-Poondu Rasam


Garlic rasam-poondu rasam

 Prep Time : 10 mins

 Cook Time : 15 mins 
 Yields: 3 cups of rasam
 Recipe Category: Rasam-Soup
 Recipe Cuisine: South Indian Tamil Brahmin

   Ingredients needed

   Tamarind- small gooseberry size ball (10 grams)
   Garlic -5-6 cloves peeled and 1 crushed
   Tomato -1-2 chopped (medium size)
   Salt as required

   For grinding

   Whole black pepper -1 tsp
   Cumin seeds -1 tsp
   Tur dal -1 tsp
   Garlic -1 clove (optional)

   For the seasoning

   Ghee -1 tsp
   Mustard -1/2 tsp
   Cumin/jeera seeds – 1/2 tsp
   Curry leaves – few

   For Garnishing

   Coriander leaves – finely chopped

Poondu rasam-Garlic Rasam
Preparation


Soak tamarind in hot water for 15-20 minutes. Extract 1 cup of tamarind juice and discard the pulp.

Dry grind whole black pepper (milagu), cumin seeds, tur dal and 1 garlic clove (added just to give more flavor to the rasam) for a few seconds. It should be slightly coarse.

Method

Take tamarind extract (about 1 cup), add chopped tomatoes, salt, curry leaves, whole peeled garlic,1 crushed garlic and the coarsely ground powder.

Boil over low flame until it reduces a little and the raw smell of the tamarind goes.

Then add 1 1/2-1 3/4 cup of water. When you see froth forming on the surface, switch off the gas. Do not boil the rasam as it will not taste good.

Heat a tsp of ghee, add mustard seeds, jeera seeds, when it sizzles, add curry leaves and pour it over the rasam.

Garnish with finely chopped coriander leaves.

Serve hot with hot steamed rice or have it as a soup. This rasam is very comforting, has medicinal properties and gives relief from common cold.

Note– I have used old tamarind. Naatu poondu gives more flavor to the rasam, though you can use china poondu also.

More Rasam Recipes

Lemon Rasam 

Mysore Rasam 

Paruppu Rasam 

Check out more South Indian Rasam Varieties

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Reader Interactions

Comments

  8. Pari

    Dear Padhu, we all love garlic rasam in my family. I will try ur version one of these days. I loved the way u have put eyes on the garlic. So very well presented.

    Reply

  14. Peanutts

    Hello 🙂 Love your presentation:)quite a coincidence cos I have been looking for a rassam recipe and even have been eyeing rassam powder packets at the supermarket, so thanks for the recipe 🙂

    Reply

  15. PJ

    Garlic rasam looks so delicious and yummy! would love to sip at it for dinner in this cold. lovely presentation as usual (specially with the garlic eyes :D)

    Reply

  26. Vinaya

    Padhu,
    Thanks so much for visiting my blog and leaving a lovely comment..am so sorry for the dealy in coming back but work has been crazy this last few days! You have a lovely blog yourself..have added you to my 'to be regularly visited' list.. Keep up the good work!

    Reply

  32. Priya

    Wow Padhu so cute presentation, rasam looks comforting, regarding ur q'n about valentines day event, no probs if u cant able to post to logo, do send ur entries, can see even tomatoes as heart shaped here, do send this entry too…thanks in advance dear..

    Reply

  54. ravi G

    Yesterday,we tried this garlic rasam & pudalangai kootu recipe and both turned out well.Really,i don't know how to say in words to describe the taste of this rasam,i can say that this is the best and tasty rasam i have had in my life,such a very simple recipe but has got a divine taste in it.we feel like having it often and going to make for sure.Thanks for sharing this lovely recipe and your garlic rasam presentation is super.

    Ravi

    Reply

  57. Rema T V

    Hi Padhu, Lovely recipe especially for garlic-lovers like me. Btw, did you intentionally leave out hing which is generally added to all kinds of rasam? Coriander leaves also. This could have been an omission. Hope you don't get me wrong. It is a wonderful recipe, so saying this to make it perfect. Let me know about asoefetida. Thanks. Rema 🙂

    Reply

  58. Padhu Sankar

    I have added and also mentioned to garnish with coriander leaves. Usually I do not add hing/asafoetida to garlic rasam but if you prefer you can add it. Thanks for liking the recipe.

    Reply

  62. Shruthi Ramakrishnan

    Hi I tried this recipe and it came out very well. I made a few alterations though
    – I added more garlic than suggested here. i added about 5 cloves while grinding instead of one and about 8 raw ones to the rasam.
    – I also added some boiled turn dal as I find it enhances the rasam taste.

    Reply

  69. Unknown

    Hi Padhu….reach out to your blog so often as they are clear and easy to follow with excellent results…tastes like what i grew up with i guess. Some suggestions
    I notice from the reviews that the comments about your presentation or photo always over shadows the fact the recipe works well or someone tried it and tweaked it. A pity since the recipes are so accurate and yield perfect results. So perhaps you need to tone down the presentation for marketing the authenticity in the content?
    Also the blog needs to be more mobile friendly….so i can link or share to social media from the post…i cant from the mobile page and i am guessing noone looks at your page in the kitchen from a laptop!

    Reply

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