Authentic Tamil Nadu Poondu Rasam
A deeply comforting and fiery garlic-infused South Indian soup bursting with the tang of tamarind and freshly ground black pepper. This therapeutic broth is traditionally served over hot steamed rice to soothe the senses and aid digestion.
30min
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, setting them aside.
2
Heat ghee or sesame oil in a heavy-bottomed vessel over medium heat, then add the mustard seeds and let them sputter.
3
Add the asafoetida, dried red chillies, curry leaves, and the remaining whole garlic cloves, sautéing until fragrant.
4
Stir in the chopped tomatoes and cook until they turn soft and mushy.
5
Pour in the extracted tamarind water along with turmeric powder and salt, bringing the mixture to a gentle boil to raw tamarind smell.
6
Add the freshly pounded pepper-cumin-garlic paste and 3 cups of water, simmering for about 5 to 7 minutes without letting it roll boil too hard.
7
Turn off the heat once a frothy layer forms on top, garnish generously with fresh coriander leaves, and serve hot.
Ingredients
15 cloves of peeled garlic, coarsely crushed
2 ripe tomatoes, finely chopped
A lemon-sized ball of tamarind, soaked in warm water and extracted
1 tsp black peppercorns
1 tsp cumin seeds
2 dried red chillies
1 sprig of fresh curry leaves
1/2 tsp turmeric powder
2 tbsp ghee or sesame oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
Fresh coriander leaves for garnishing
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.