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5 from 4 votes

Garlic rasam recipe | Poondu Rasam

Garlic rasam recipe- easy south Indian garlic clear soup spiced with pepper corns and cumin seeds.No grind rasam with garlic pods to serve with rice.
Prep Time15 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian, south indian
Servings: 4
Calories: 150kcal
Author: Harini

Ingredients

To crush into coarse powder

  • 1 1/2 teaspoons black peppercorns
  • 2 teaspoons cumin seeds
  • 3 garlic cloves big

For making rasam

  • 1/4 cup tuvar/arhar dal cooked and mashed
  • 1 tablespoon Tamarind
  • 2 cups water warm
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon jaggery optional
  • Salt to taste

To temper garlic rasam

  • 2 teaspoons ghee (clarified butter)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 3-4 garlic pods
  • 10 curry leaves
  • 2 dried red chilies

Instructions

To make instant rasam powder

  • Crush together 3 garlic pods, 1 1/2 teaspoons black pepper and 2 teaspoons cumin seeds into a coarse mixture. You can use a mixer grinder or mortar and pestle

To make rasam

  • Soak tamarind in 2 cups water and extract thin tamarind water.
  • To that add crushed rasam powder, salt, jaggery, asafoetida and turmeric powder. Bring to a rolling boil
  • Add the cooked and mashed toor dal and simmer till the rasam turns frothy

To temper garlic rasam

  • In the meantime, heat 2 teaspoons ghee in a small pan
  • Temper with mustard seeds, cumin seeds, curry leaves, dried red chilies and garlic cloves
  • Add to the simmering rasam. Add coriander leaves and switch off the flame
  • Serve garlic rasam hot with rice,

Nutrition

Calories: 150kcal