Poondu Rasam / Garlic Rasam

This is a very mild version of the regular garlic rasam that is served in hotels. We at home like it only for the flavor. This can be taken with rice like a regular rasam or can be served as soup during cold winter season.


  • Cuisine: south indian
  • Yield: 4 cup
  • Course or type: main course
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 10


3 Tomato
1/2 cup cooked toor dal
200 ml Tamarind extract
200 ml water
cloves 3 garlic
3 – 4 curry leaves
chopped coriander leaves
pinch asafoetida
For roasting and grinding
2 tbsps Ghee
2 tbsps Toor dal
1 tbsp black peppercorns
5 – 6 dry red chillies
cloves 3 garlic
1 tbsp cumin
3 – 4 curry leaves
1 tbsp ghee
1 tsp mustard seed


  1. Finely chop the tomatoes. Peel the garlic cloves and separate them. Cook toor dal in pressure cooker or in microwave.
  2. Take a cooking pot , add the tomatoes , 3 garlic cloves , tamarind extract and water.
  3. Keep this pot on medium heat , add required amount of salt and few curry leaves.Allow them to boil
  4. Meanwhile , take a kadaai , keep it on medium heat , and roast all the ingrdients given under “roasting and grinding” (Except cumin) with 2 tbsps of ghee.
  5. Roast them until aromatic. Transfer this in a blender jar and add a tablespoon of cumin seeds and grind it to a coarse powder or a smooth paste, the choice is yours.
  6. Check if the tomatoes have cooked and the tamarind’s raw smell should go.
  7. Now add the prepared powder or paste to the tomatoes. Stir it and allow it to steep in medium heat for 5 minutes. Add the cooked toor dal and mix.
  8. Get the tempering ready and add it to the rasam. Garnish it with finely chopped coriander leaves.


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