Garlic Rasam Recipe or the Poondu rasam as it’s known in Tamil is a delicious tamarind soup made with garlic. With freshly ground spices, this rasam variety is very, very tasty with the bits of garlic melting in the mouth.
This is a very delicious rasam recipe. With abundance of health benefits in garlic, this garlic rasam recipe should definitely part of our diet regularly.
You must have heard about various health benefit from various people that garlic is good for this, garlic is good for that, and most of it will be true too. It is one of the super foods, that one should definitely eat it. Garlic is known as poondu in tamil and hence the title of the dish and is pretty popular in Chennai and whole of Tamil Nadu.
This garlic rasam recipe is made with the freshly crushed garlic. I have used the small organic garlic as it gives out more strong flavor than the big variety. Garlic is a very integral part of the Tamil cuisine and you will find a lot of homes in chennai using garlic in various dishes.
When you crush it, you would feel that strong aroma coming out of the garlic. I love the garlic a lot and love the smell of it. I love to add the garlic powder to corn and have it. So this garlic rasam recipe is definitely my personal favorite. Well, I am a true Chennaite and couldn’t be without loving it.
We first roast the cumin seeds, methi seeds, black pepper and whole dry red chili and grind it into fine powder. Then lightly fry the chopped garlic. Then finally tempering it and adding the tamarind juice.
Let’s get started with the garlic rasam recipe or the poondu rasam, Tamil Style
- 15 garlic cloves peeled and finely chopped
- 2 tsp oil
- 1/2 mustard seeds
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 2 tbsp tamarind paste
- 3 whole dry red chili
- 2 tsp cumin seeds
- 1 tsp black pepper corns
- 1 tsp methi seeds
Take a pan and lightly roast the 2 whole dry red chili, cumin seeds, black pepper corns and methi seeds till a nice aroma emanates from it. Allow it to cool and grind to a powder in a dry mixer or coffee grinder.
Heat oil and fry the garlic till lightly brown. Remove the garlic from the pan and set aside.
In the same oil, add the mustard seeds till they splutter.
Add the remaining whole red chili and curry leaves.
Mix water to tamarind paste and turmeric and mix till well dissolved.
Add this to the tempering and add 4 cups of water. Bring it to a boil
Now add the ground powder and fried garlic. Simmer till foam starts forming on top and switch off the flame.
Serve hot with some rice and papad.
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Until next time,
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