Authentic Tamil Nadu Kancheepuram Poondu Poondu Rasam with Steamed Ponni Rice
A fragrant, deeply spiced garlic rasam from Kancheepuram, simmered with freshly pounded black pepper and cumin. Served steaming hot over fragrant Ponni rice for ultimate comfort.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Coarsely crush the black peppercorns, cumin seeds, and half of the garlic cloves using a mortar and pestle.
2
Extract thin tamarind juice from the soaked tamarind and mix in the chopped tomatoes, turmeric powder, and salt.
3
Heat ghee in a heavy-bottomed vessel, add mustard seeds, and let them splutter.
4
Add the remaining whole garlic cloves, dried red chilies, curry leaves, and asafoetida, sautéing until aromatic.
5
Stir in the freshly crushed pepper-cumin-garlic paste and sauté for a minute on low heat.
6
Pour in the tamarind-tomato mixture along with two cups of water and bring it to a gentle boil.
7
Turn off the heat just as froth begins to form on top, garnish with fresh coriander leaves, and serve hot with steamed Ponni rice.
Ingredients
20 peeled garlic cloves
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted
1 tbsp black peppercorns
1 tbsp cumin seeds
2 sprigs fresh curry leaves
2 dried red chilies
1/2 tsp turmeric powder
1 tsp mustard seeds
A pinch of asafoetida (hing)
2 tbsp ghee
Fresh coriander leaves for garnishing
Salt to taste
*This AI-generated recipe may contain inaccuracies.