South Indian Poondu Rasam
Poondu rasam is a garlic rasam, thin and sharp with tamarind, taken when someone is unwell.
Jump to recipe ↓
25 mintotal
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- High
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
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.
Nutrition
Per serving, from 2 servings.
Estimate: FairA few trace ingredients are left out.
80kcal
Where the calories come from
- Protein1.5 g7%
- Carbohydrate11 g52%
- Fat3.8 g41%
- Sugars
- 4.2 g
- Saturated fat
- 0.5 g
- Fibre
- 1.4 g
- Sodium
- 592 mg
Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.
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.
More Indian recipes to cook
Jain Sweet Corn Soup
Sweet corn soup is the Indo-Chinese version, thickened with cornflour and made without onion or garlic.
Jain Tamatar Tulsi Shorba
Tamatar tulsi shorba simmers tomato with fresh basil, made Jain-style without onion or garlic.
Jain Tomato Shorba
Tomato shorba is a light spiced tomato broth, made without onion or garlic.
Kashmiri Nadru Shorba
Nadru shorba is a Kashmiri lotus root soup in a yoghurt base scented with fennel.
Kerala Nadan Mutton Pepper Soup
Mutton pepper soup simmers goat meat with crushed pepper, a Kerala broth taken for warmth.
Kolkata Cabin Style Chicken Stew
Kolkata cabin style chicken stew is the Anglo-Indian version, pale and lightly peppered rather than spiced.