Authentic Tamil Nadu Kancheepuram Poondu Poondu Milagu Podi Rasam with Steamed Ponni Rice
A fragrant, spicy South Indian broth loaded with crushed garlic and black pepper, perfect for soothing the soul. Served piping hot over a bed of soft, steamed Ponni rice with a dash of ghee.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash and steam the Ponni rice until fluffy and set aside.
2
Extract tamarind juice from the soaked tamarind, add 3 cups of water, chopped tomatoes, turmeric powder, and salt. Bring to a gentle boil until the raw tomato smell disappears.
3
In a mortar and pestle, coarsely crush the black peppercorns, cumin seeds, and half of the crushed garlic cloves.
4
Add the crushed spice and garlic mixture to the boiling tamarind water. Simmer on medium heat for about 10 minutes.
5
In a small pan, heat sesame oil for the tempering. Splutter the mustard seeds, remaining crushed garlic, dried red chilies, curry leaves, and asafoetida until aromatic and golden.
6
Pour the tempering directly into the simmering rasam and turn off the heat immediately. Cover with a lid to trap the flavors.
7
Garnish generously with freshly chopped coriander leaves.
8
Serve the hot rasam generously poured over the steamed Ponni rice.
Ingredients
1 cup Ponni rice, washed and steamed
15 cloves garlic, peeled and coarsely crushed
2 large ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked in warm water and extracted
1 tablespoon black peppercorns, freshly cracked
1 teaspoon cumin seeds
2 dried red chilies
1 sprig fresh curry leaves
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
Fresh coriander leaves, finely chopped
Salt to taste
*This AI-generated recipe may contain inaccuracies.