Authentic Tamil Nadu Kancheepuram Poondu Poondu Rasam with Warm Steamed Ponni Rice
A fragrant, deeply comforting South Indian soup infused with a generous amount of garlic, freshly ground black pepper, and tangy tamarind. Served piping hot over fluffy rice, it offers a soothing kick that warms the soul.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract the juice from the soaked tamarind and set aside.
2
Crush half of the garlic cloves coarsely using a mortar and pestle, and keep the remaining cloves whole.
3
Heat sesame oil in a heavy-bottomed vessel, add mustard seeds and let them splutter.
4
Add dried red chilies, curry leaves, asafoetida, and the crushed and whole garlic cloves, sautéing until golden.
5
Add the chopped tomatoes and cook until they turn soft and mushy.
6
Pour in the tamarind extract along with 4 cups of water, turmeric powder, and salt.
7
Stir in the freshly ground black pepper and cumin powder.
8
Bring the mixture to a gentle boil and let it simmer for about 5 to 7 minutes until the raw smell of tamarind disappears.
9
Garnish with freshly chopped coriander leaves and serve piping hot over warm steamed Ponni rice.
Ingredients
20 cloves peeled garlic
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted
1 tbsp freshly crushed black pepper and cumin seeds
1 sprig fresh curry leaves
2 dried red chilies
1/2 tsp mustard seeds
1/4 tsp asafoetida
2 tbsp sesame oil
Fresh coriander leaves for garnishing
Salt to taste
4 cups water
*This AI-generated recipe may contain inaccuracies.