Garlic Rasam without dal | Poondu Rasam Recipe-Rasam Varieties

I learnt this garlic rasam recipe / poondu rasam from my MIL. We usually make this as pepper rasam/ milagu rasam for sore throat & cough problem by adding more pepper. Its a good remedy for cold. I follow the same recipe and make it as garlic rasam by adding more garlic cloves and red chillies instead of pepper. As this recipe is without tomato & dal, it can be done in few minutes. Try this rasam recipe, you will love it. Its my favourite rasam recipe & I can have a plateful of rice mixed with this hot rasam & papad as side. It tastes delish !

Garlic rasam/Poondu rasam recipe

Garlic rasam/Poondu rasam Garlic rasam recipe – Poondu rasam for rice !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Tamarind – Small gooseberry size
Salt & water – as needed
Turmeric powder – a pinch

To grind

Pepper corns – 1/2 tsp
Red chillies – 2 nos ( use 1 for less spice)
Garlic – 8 cloves ( with skin)

To temper

Ghee – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Curry leaves – few
Coriander leaves – to garnish

HOW TO MAKE GARLIC RASAM – METHOD

Soak tamarind in 1/2 cup HOT water for 10 minutes. Take all the ingredients given under “ to grind”. First grind the pepper corns along with red chilli. Lastly add the garlic cloves with skin and grind them coarsely. Remove it.

In a kadai, heat ghee, splutter mustard seeds & jeera. Add curry leaves. Add one pinched red chilli and add the tamarind extract using 1.5 cups of water, turmeric powder and salt. Allow it to boil till raw smell of tamarind goes off.

Add the ground powder and 1/4 cup of water. As soon as the water comes to a roll boil, switch off the flame & add coriander leaves.

Garlic rasam recipe

Serve it with hot rice and ghee.
Enjoy !

Note

You can make this rasam as pepper rasam by adding more pepper corns. For this recipe, you can add 1 tbsp of pepper.
You should just crush the garlic coarsely and not a fine paste.
For variations, you can do the tempering in ghee at the end and switch off the flame.

Enjoy this flavourful rasam with hot rice and papad !