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Poondu rasam recipe

Flavourful South Indian rasam recipe, pairs well with hot rice
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch | Dinner, Main Course
Cuisine: Indian
Keyword: South Indian lunch recipes, South Indian rasam recipes
Servings: 4 people
Author: Jeyashri suresh


  • Tamarind a small gooseberry sized
  • 2 Tomato
  • 5 Garlic
  • 1 tsp Pepper
  • ½ tsp Cumin seeds
  • 1 tsp Oil
  • Curry leaves few
  • ¼ tsp Turmeric powder
  • Asafoetida a pinch
  • 2 Red chili
  • Coriander leaves few
  • ½ tsp Mustard seeds
  • Salt as needed


  • In a wide vessel add small gooseberry-sized tamarind soaked in warm water for 10 minutes.
  •  Add little coriander leaves.
  •  Grind 2 tomatoes and filter this through a metal strainer by adding 1 cup of water.
  •  This will give a clear rasam without making it cloudy. If you want you can add it as it is.
  •  Grind the pepper, cumin seeds, and curry leaves coarsely.
  •  Add this to the vessel.
  •  Peel the skin of the garlic and slightly crush them using a mortar and pestle and add it to the vessel.
  •  Tear 2 red chili and drop it in the tomato mixture.
  •  Add turmeric powder, asafoetida, and salt.
  •  With clean hands nicely mix the tomato mixture for 2 minutes. This will bring out the flavors of the ingredients.
  •  Transfer this to a pan and cook this till it froths up. Keep the flame low.
  •  Once it froths up switch off the flame.
  •  Temper with mustard seeds and add some coriander leaves.
  •  You can add few chopped tomatoes to the top.
  •  cover it and keep for 5 minutes and then serve the garlic rasam with hot rice.



1. Instead of grinding the tomatoes you can finely chop them and add.
2. You can a grind few coriander leaves along with pepper, cumin, and curry leaves.
3. Poondu rasam can be served with hot rice or can be served as a soup.