Garlic Rasam | Poondu Rasam

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Rasam and rice is our favorite meal combination. With my South Indian roots, a rasam-rice combination is always a comforting meal. So, a rasam is one of those dishes that I often make at home. This Garlic Rasam, regionally known as Poondu Rasam is one of the variations I prepare. It is a spicy, tangy rasam with a tempering of garlic, herbs and spices.

garlic rasam served in a white ceramic bowl with a spoon in it and text layover.

About Garlic Rasam

The Garlic Rasam is one of the popular rasam variations in South India. This hot and garlicky version is traditionally named as Poondu Rasam in the cuisine of Tamil Nadu. Obviously, as ‘garlic’ is referred to as ‘poondu or puntu’ in Tamil language.

A classic Rasam is primarily a thin and clearish soup like preparation, made in a South Indian style. The primary ingredients that form a part of any rasam are usually spices, some lentils, tomato and tamarind. The use of tamarind gives a rasam the significant tang.

The same goes for this Poondu Rasam too. One of the primary ingredients in this recipe is also tamarind, the pulp of which is added to the liquid base for the typical flavor.

In addition to this, other ingredients that are added in this Garlic Rasam are of course garlic, black pepper, cumin seeds, dried red chilies, mustard seeds, urad dal, curry leaves, tomatoes, turmeric powder, asafoetida (hing) and coriander leaves.

Like I mentioned earlier, there’s a tamarind pulp which is added in the recipe. I prefer making my own tamarind pulp at home by soaking seedless tamarind in hot water and then squeezing out the extract into the water.

If you don’t have time, you can even use readymade tamarind pulp. In that case, beware of the quantity as you don’t want your Poondu Rasam to become extremely sour.

I also use sesame oil for the tempering of this Garlic Rasam. In case you don’t have this particular oil, you can use any neutral flavored oil for this rasam recipe.

I make this Poondu Rasam as well as many other varieties of rasams on a regular basis. Especially, when the weather is rainy or during the cold winter season, rasams are a hot favorite with everyone at my home.

This Garlic Rasam or any other rasam is a great home remedy for treating coughs and colds. So, a rasam is a default choice for such days too. I also make rasam on those days, when I want to make a quick, spicy and an easy dish with rice.

This Poondu Rasam does not make use of the readymade rasam powder and cooked dal (lentils). The coarsely ground spice mixture that is a part of this recipe is what is there in the dish, in place of the rasam powder.

With this Garlic Rasam, I usually serve steamed rice, a veggie roast or any veggie poriyal like Carrot Poriyal or Beetroot Poriyal. But both steamed rice and rasam is such a comforting meal, that you may not need to have any side dish. You can even drink it plain like a soup.

Step-by-Step Guide

How to make Garlic Rasam

Make Tamarind Pulp

1. Heat ½ cup water and soak 1 tablespoon tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes.

soaking tamarind in hot water for making tamarind pulp for poondu rasam.

2. After 20 minutes, squeeze the softened tamarind very well in the water. Keep this tamarind pulp aside.

tamarind pulp for poondu rasam.

Make Rasam Spice Mixture

3. While the tamarind is soaking, add 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 2 to 3 peeled garlic cloves and 2 dried red chilies (broken and deseeded) in a small dry grinder or spice grinder.

whole spices, garlic cloves and dried red chilies added to grinder jar for making spice mixture for poondu rasam.

4. Grind to a coarse mixture. Keep aside.

ingredients ground to a coarse spice mixture.

5. Crush lightly 8 to 10 medium garlic cloves with or without peels in a mortar-pestle.

crushing garlic cloves.

Make Garlic Rasam

6. Heat 1 tablespoon sesame oil (gingelly oil) in a pan or pot. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

mustard seeds and urad dal added to hot sesame oil in a pan.

7. Sauté on low heat till the mustard seeds crackle and the urad dal turns to a maroonish color.

sautéing mustard seeds and urad dal.

8. Then, add 8 to 10 curry leaves, 1 to 2 dried red chilies and the crushed garlic.

curry leaves, dried red chilies and crushed garlic added to pan for poondu rasam.

9. On low heat sauté till the garlic turns light brown.

sautéing garlic mixture.

10. Then, add 1 small to medium chopped or crushed tomato, ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).

chopped tomato, turmeric powder and asafoetida added to pan for making garlic rasam.

11. Stir and sauté till the tomatoes soften on medium-low heat.

sautéing tomatoes.

12. Add the prepared rasam spice mixture, stir very well and sauté on low heat for a minute.

prepared rasam spice mixture added to pan.

13. Now, add the prepared tamarind pulp and 1.5 to 2 cups water. Season with salt. While adding tamarind pulp, directly strain it with a tea strainer in the pan.

prepared tamarind pulp, water and salt added to pan.

14. On medium heat, simmer the Garlic Rasam for 5 to 6 minutes.

simmering garlic rasam.

15. When done, switch off the heat and add 1 to 2 tablespoons chopped coriander leaves.

chopped coriander leaves added to cooked garlic rasam.

16. Serve Garlic Rasam hot with some steamed rice. You can also drink it like a soup.

garlic rasam served in a white ceramic bowl.

Expert Tips

  1. Use seedless tamarind to make the tamarind pulp. You can reduce the quantity of tamarind pulp for a less sour taste in the rasam.
  2. If the tamarind has some impurities, make sure to strain it first and then use the extract.
  3. You can use sesame oil, peanut oil, sunflower oil or any other neutral flavored oil in this recipe.
  4. If you are ok with a non-vegan variety of rasam, you can even use ghee (clarified butter) for the tempering.
  5. You can make a gluten free version of this rasam by skipping the asafoetida or using a gluten free asafoetida instead.
  6. Adding some chopped coriander leaves in this rasam brings in an extra freshness. However, if you wish to skip adding it, you can do that too.

More Rasam Recipes To Try!

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garlic rasam recipe, poondu rasam recipe

Garlic Rasam | Poondu Rasam

This Garlic Rasam, regionally known as Poondu Rasam is one of the rasam variations that is a spicy and tangy. It is made with sour tamarind, tangy tomato, lots of garlic, fresh herbs and robust spices.
5 from 8 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine South Indian, Tamil Nadu
Course Side Dish
Diet Vegan
Difficulty Level Moderate
Servings 3
Units

Ingredients

For coarsely ground rasam spice mixture

  • 1 teaspoon black pepper
  • 1 teaspoon cumin seeds
  • 2 to 3 garlic cloves – peeled
  • 2 dry red chilies – broken and deseeded

For tamarind pulp

  • ½ cup water
  • 1 tablespoon tamarind – tightly packed and seedless

For tempering and other ingredients

  • 1 tablespoon sesame oil (gingelly oil) or preferred neutral oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (husked and split black gram)
  • 8 to 10 curry leaves
  • 1 to 2 dry red chilies
  • 8 to 10 garlic – crushed lightly, with or without peels
  • 1 tomato – small to medium-sized, chopped or crushed
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • 1.5 to 2 cups water
  • salt as required
  • 1 to 2 tablespoons coriander leaves – chopped

Instructions
 

Preparing tamarind pulp

  • Heat ½ cup water and soak 1 tablespoon tightly packed seedless tamarind in it. Cover and keep aside for 20 minutes.
  • After 20 minutes, squeeze the softened tamarind very well in the water. Keep this tamaraind pulp aside.

Preparing ground rasam spice mix and prepping

  • When the tamarind is soaking, make the ground rasam spice mix. Add black pepper, cumin seeds, peeled garlic cloves and dry red chilies (broken and deseeded) in a small dry grinder or spice grinder.
  • Grind to a coarse mixture. Keep aside.
  • Crush lightly 8 to 10 garlic with or without peels in a mortar-pestle. Chop or crush the tomato.

Seasoning and making garlic rasam

  • Heat 1 tablespoon sesame oil in a pan or pot. Keep heat to a low. Add the mustard seeds and urad dal.
  • Sauté till the mustard seeds crackle and the urad dal turns to a maroonish color. Sauté on a low heat.
  • Then add 8 to 10 curry leaves, 1 to 2 dry red chilies and the crushed garlic.
  • Sauté till the garlic turns light brown on low heat.
  • Then add the tomato (chopped or crushed). Also add turmeric powder and a pinch of asafoetida.
  • Stir and sauté on medium-low heat till the tomatoes soften.
  • Add the prepared ground rasam spice mix. Stir very well and sauté for a minute on a low heat.
  • Now add the prepared tamarind pulp and 1.5 to 2 cups water. Season with salt according to taste.
  • On a medium heat, simmer the rasam for 5 to 6 minutes. While adding tamarind pulp, directly strain it with a tea strainer in the pan.
  • When done, switch off the heat and add chopped coriander leaves.
  • Serve Garlic Rasam hot with some steamed rice. You can also drink it as a soup.

Notes

  • You can also opt to add less amounts of garlic if you prefer.
  • Tomato can be given a skip.
  • You can decrease the tangy taste, by adding less tamarind. 

Nutrition Info (Approximate Values)

Nutrition Facts
Garlic Rasam | Poondu Rasam
Amount Per Serving
Calories 91 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 403mg18%
Potassium 220mg6%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 604IU12%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.04mg2%
Vitamin B3 (Niacin) 31mg155%
Vitamin B6 0.2mg10%
Vitamin C 63mg76%
Vitamin E 0.4mg3%
Vitamin K 8µg8%
Calcium 59mg6%
Vitamin B9 (Folate) 322µg81%
Iron 1mg6%
Magnesium 22mg6%
Phosphorus 43mg4%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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This Garlic Rasam recipe from the archives, first published in August 2015 has been updated and republished on January 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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