Name: South Indian Poondu Rasam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 7½ clove Garlic, 5 crushed roughly, 2.5 kept whole; 1 tbsp Tamarind Extract, thick paste; ½ Tomato, finely chopped; ¾ tsp Black Peppercorns, freshly crushed; ½ tsp Cumin Seeds, 0.25 tsp crushed, 0.25 tsp for tempering; 1 Dried Red Chili Peppers, broken; ¼ tsp Mustard Seeds, for tempering; 6 Curry Leaves, fresh; ½ tbsp Sesame Oil, gingelly oil for authenticity; 2 cup Water, for the broth; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: High

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Method

In a mortar and pestle, coarsely crush the designated portion of garlic cloves, black peppercorns, and crushed cumin seeds together. Set aside.
In a bowl, mix the tamarind extract with the measured water, salt, and the finely chopped tomato. Mash the tomato slightly into the water using your hands.
Heat the sesame oil in a pot over medium flame. Add the mustard seeds, the tempering cumin seeds, dry red chillies, and curry leaves. Let them splutter.
Add the remaining whole garlic cloves and sauté until they turn light golden. Then add the coarsely crushed garlic-pepper-cumin mixture and fry for 30 seconds until fragrant.
30 sec
Pour the prepared tamarind-tomato water into the pot. Stir well and bring it to a gentle, frothy boil on medium heat.
The moment the rasam starts frothing and boiling rapidly, turn off the heat immediately to prevent it from turning bitter.
Garnish generously with the fresh coriander and cover with a lid to trap the flavors.

How to tell it's done

An extremely thin, dark brown, watery broth loaded with floating specks of crushed pepper, garlic, and herbs.

Getting it right

Tip

Never over-boil rasam. Boiling it hard once the tamarind water is in drives off the delicate aromas and can leave it bitter.

What to serve it with

Sharp, peppery and heavy on garlic. Drink it hot as a soup, or mix it with soft boiled rice and a dollop of ghee.

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Ingredients