By Devi Poojari
June 1, 2024
Known for its mellow garlicky notes and tang from the tamarind, the poondu rasam also possesses immense nutritional value due to the use of healing spices like cumin and pepper. Sip on a cup of hot rasam or pair with some rice and vegetables for a light lunch.
Lemon-sized ball tamarind 10-12 cloves garlic, crushed 1 large tomato, diced 1 teaspoon turmeric powder 1 tablespoon rasam powder 3 cups water 1 handful chopped coriander 5-6 curry leaves ½ teaspoon asafoetida 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 tablespoon ghee Salt, to taste
Soak the tamarind in warm water for 15-20 minutes before discarding the seeds and keeping the pulp aside.
Add the saved tamarind water, tomato, garlic, turmeric powder, rasam powder, salt and water to a saucepan and bring to a boil.
In a separate pan, heat the ghee before adding the mustard and cumin seeds, asafoetida as well as curry leaves to splutter.
Pour the tempering into the boiling rasam and adjust seasoning, if needed. Remove from heat.
Garnish with plenty of chopped coriander and serve hot.