Recipe: Delicious South-Indian Garlic Soup / Poondu Rasam

South-Indian Garlic Soup / Poondu Rasam. Garlic Rasam : A rasam that imbibes the goodness of garlic, this is good for digestion as well as for general well-being. Make this rasam at least once a fortnight and enjoy its flavour along with its health benefits. Hot and spicy garlic rasam is now ready to tantalize your taste buds.

You can also have plain as a soup. With rasam, I usually serve steamed rice and a veggie roast or any veggie poriyal like carrot poriyal or beetroot poriyal. But both steamed rice and rasam is such a comforting meal, that you may not need to have any side dish. You can cook South-Indian Garlic Soup / Poondu Rasam using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of South-Indian Garlic Soup / Poondu Rasam

1. You need 2-3 tablespoons of Tamarind/ imli.
2. Prepare 2-3 of Garlic.
3. You need 1 of large Tomato.
4. You need 2 of Green chilles.
5. You need 1/4 cup of Toor dal/ split dehusked yellow lentil.
6. It's 7-8 leaves of Curry.
7. Prepare 1/4 cup of Coriander leaves with stalk.
8. It's to taste of Salt.
9. You need 1/8 teaspoon of Hing/aesafoetida.
10. You need 2 teaspoons of Sambar powder (optional).
11. You need 1 teaspoon of Red chilli powder.
12. It's 1/4 teaspoon of turmeric powder.
13. It's 1 teaspoon of Coriander powder.
14. It's 1 teaspoon of Cumin seeds.
15. It's 1 teaspoon of ghee.
16. You need 2 teaspoon of chopped coriander leaves for garnish.

Poondu Rasam recipe is always served after sambhar or kuzhambu in South Indian meal and nowadays it is served as starter drink in many top restaurants as it is a good appetizer. People in South India have a habit of drinking it in between meals and it is a popular digestive dish in the non vegetarian menu. Poondu Rasam actually means garlic rasam since garlic is called Poondu in Tamil. Garlic is a key ingredient in many of the rasam recipes but here you will need to add few extra cloves to bring in more garlicky flavor to it.

South-Indian Garlic Soup / Poondu Rasam instructions

1. Tie coriander leaves with it's stalk using a clean thread and make a bundle. Chop chillies and tomato..
2. Wash and Soak toor dal for few minutes, add pinch of turmeric and cook with extra water until nice and mushy..
3. In a pan add ghee, cumin, aesafoetida, chilli and garlic. Roast for few seconds..
4. Add tomatoes and tamarind and roast. Add sambar, chilli, 1/8 teaspoon turmeric and coriander powders. Mix and cook for few seconds..
5. Add salt and mix..
6. Add 3 cups warm water.
7. Put the coriander bundle prepared earlier..
8. Let this Rasam masala cook and reduce until only 1/4 remaining..
9. This looks reduced and also raw smell has gone..
10. Now add the watery part of the cooked lentils. Use remaining dal to mix with rice..
11. Discard the coriander bundle..
12. Let the mixture come to one boil..
13. Add chopped coriander leaves and serve hot..

Nevertheless, this rasam smells and tastes great and proves to be a great companion of different varieties of rice. In this video we will see how to make Poondu rasam, this rasam is a spicy variant of south indian rasam recipes and it is often used to alleviate the symptoms of common cold. Poondu Thakkali Rasam, quick and easy to make rasam that is rich in garlic and pepper flavor. Very soothing and comforting Rasam that can be served as Soup too or we can also serve the rasam after a heavy meal that would help to digest the heavy meal. The Chettinad Style Poondu Rasam Recipe is a lip smacking rasam recipe, that is packed with flavors from the chettinad masala and pounded garlic.