Authentic Tamil Nadu Thanjavur Poondu Rasam with Warm Steamed Ponni Rice
A deeply comforting and spiced garlic soup from the fertile lands of Thanjavur, packed with medicinal properties. Served hot alongside fragrant steamed Ponni rice, it offers a soothing balance of tang and heat.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Coarsely crush the black peppercorns and cumin seeds using a mortar and pestle.
2
Heat sesame oil in a heavy-bottomed vessel and splutter the mustard seeds.
3
Add the crushed garlic cloves, dried red chillies, and curry leaves, sautéing until the garlic turns golden.
4
Add the chopped tomatoes, turmeric powder, and salt, cooking until the tomatoes soften completely.
5
Pour in the extracted tamarind water along with the remaining 4 cups of plain water and bring it to a gentle boil.
6
Stir in the freshly crushed pepper and cumin powder, then let it simmer for about 5 minutes without boiling over.
7
Turn off the heat, garnish generously with fresh coriander leaves, and serve piping hot with steamed Ponni rice.
Ingredients
20 cloves garlic, peeled and slightly crushed
2 ripe tomatoes, finely chopped
1 small lemon-sized ball of tamarind, soaked in warm water and extracted
1 tbsp whole black peppercorns
1 tbsp cumin seeds
2 dried red chillies
1 sprig fresh curry leaves
1/2 tsp turmeric powder
2 tbsp sesame oil
1 tsp mustard seeds
1/2 tsp asafoetida (hing)
Fresh coriander leaves for garnishing
Salt to taste
4 cups water
*This AI-generated recipe may contain inaccuracies.