Today's post is Garlic (Poondu) Rasam. It is a spicy yet sour rasam with garlicky flavour. It is best enjoyed with piping hot rice & pappad, or can be had as a soup. It is perfect for winter season / rainy weather. This rasam is my dad's favourite and my favorite too. My mom is a super expert in making this rasam 😊.
Garlic has lot of medicinal properties. To name a few, they
👉 helps to reduce cholesterol
👉 help to lower blood pressure
👉 aids in digestion and is good for the gut
👉 give good relief for common cold
👉 are a rich source of Vitamin C & B6
👉 are rich in anti-oxidants
Let us see how to make this rasam.
Ingredients:
Tomato 1
Garlic 8 to 10
Tur dhal (1/4 cup or as per your taste)
Tamarind small lemon sized
Turmeric powder pinch
Asafoetida pinch
Curry leaves & Coriander leaves few
Salt to taste
To grind:
Black Pepper 1 tsp
Cumin Seeds 1 tsp
Red Chillies 2
Garlic 5 to 6
For the seasoning:
Oil or ghee 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Red Chilli 1
Method:
Soak the tamarind in hot water for 15 minutes. Extract the tamarind pulp & keep it aside.
Powder the ingredients given in "To grind" using little water into a fine paste.
Pressure cook the tur dal. Once cooked, mash it nicely.
Add the chopped tomatoes, tamarind extract, turmeric powder, asafoetida, garlic pods and salt to a vessel and bring them to a boil.
Boil on a low heat until the smell of tamarind goes away.
Next add the ground paste and boil it for couple of minutes.
Add the mashed dhal to the above boiling mixture.
Simmer the rasam for 5 to 6 minutes and switch off the flame.
Heat a tbsp of ghee/oil. To it add mustard seeds, cumin seeds, curry leaves and red chilli. Once they splutter, add it to the rasam.
Garnish it with coriander leaves.
The yummy garlic rasam is ready.