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Thursday, December 13, 2012,11:34 PM by
J.Sujatha

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POONDU RASAM (GARLIC RASAM)

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • To make the spice paste: Heat the oil and fry the red chillies, peppercorns, coriander seeds, and Bengal gram dhal.
  • Grind into a fine paste, adding the cumin seeds and curry leaves. Set aside.
  • Add the salt to the tamarind juice and simmer on low heat till the raw smell of the tamarind disappears.
  • Fry the garlic cloves in oil and add to the boiling tamarind juice.
  • Mix in the ground spice paste. Simmer for 3 - 5 minutes. Add more water if the rasam is too thick.
  • Heat the ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the rasam.
  • Serve hot.

INGREDIENTS

  • A lime-sized tamarind ball, soaked and juice extracted
  • Salt to taste
  • 22 garlic cloves
  • 2 teaspoon Cooking oil for frying garlic

Spice Paste

  • 1 teaspoon Cooking oil
  • 4 dry red chillies
  • 1 teaspoon black peppercorns
  • 2 teaspoon coriander seeds
  • 1 teaspoon Bengal gram dhal
  • 1 teaspoon cumin seeds
  • A few curry leaves

Tempering

  • 1 teaspoon ghee
  • 1 teaspoon mustard seeds
  • 2 dry red chillies, halved

3 comments for “Poondu Rasam (Garlic Rasam)”

  • hasbihal.org
    Posted Tuesday, June 22, 2021 at 2:38:28 PM

    https://www.hasbihal.org/

  • Posted Tuesday, February 7, 2023 at 7:11:28 AM

  • Posted Saturday, February 11, 2023 at 5:29:11 PM

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