Authentic Tamil Nadu Kancheepuram Poondu Poondu Milagu Rasam with Steamed Ponni Rice
A deeply comforting and fiery garlic-peppercorn broth infused with tamarind and fresh herbs. Perfect for soothing the senses when served over hot steamed rice.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Soak tamarind in warm water for ten minutes, extract the pulp, and set aside.
2
Coarsely crush the garlic cloves, black peppercorns, and cumin seeds using a mortar and pestle.
3
Heat sesame oil in a heavy-bottomed vessel and splutter mustard seeds, cumin seeds, dried red chillies, and curry leaves.
4
Add the crushed garlic and pepper mixture to the tempering and sauté until aromatic.
5
Stir in the chopped tomatoes and cook until they turn soft and pulpy.
6
Pour in the extracted tamarind water along with two cups of plain water, turmeric powder, and salt.
7
Bring the mixture to a gentle boil and simmer until the raw smell disappears and a frothy layer forms on top.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
20 cloves peeled garlic
2 tablespoons black peppercorns
1 tablespoon cumin seeds
1 small lemon-sized ball of tamarind
2 ripe tomatoes, finely chopped
1 sprig fresh curry leaves
2 dried red chillies
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.