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Poondu Rasam Recipe

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins

Poondu rasam recipe is the pure essence of many spices put together and made into a kind of broth.

how to make poondu rasam recipe

 1 tsp Tamarind
 1 Tomato (ripe & Pulpy)
 10 Cloves Garlic
 1 tsp Pepper
 2 tsp Jeera Or Cumin Powder
 2 Nos Red Chilli (dried)
 2 Twigs Curry Leaves
 1 tsp Ghee
 1 tsp Sesame Oil
 1 tsp Mustard Seeds
 1 tsp Coriander Leaves (fresh)
 1 pinch Asafoetida
 Rock salt as Required
 Water as Required
Prepare The Tamarind Water
1

To make poondu rasam recipe, Soak a teaspoon of new seedless tamarind in hot water and keep it aside for five to ten minutes approximately.

2

Then squeeze out the tamarind and strain it using a filter.

3

Squeeze out twice to get some more tamarind water from the pulp.

4

Collect it in a vessel and keep it.

Clean The Veggies To Make Poondu Rasam Recipe :
5

Wash and clean the tomato, curry and coriander leaves and chop the leaves into fine pieces.

6

It is always advisable to chop the curry leaves as children (even adults) would pick and keep aside the curry leaves.

7

Mash the tomato with your hands to make it pulpy.

Grind The Spices :
8

Take 10-12 garlic cloves and peel the skin off and drop them in a blender.

9

Add a few curry leaves along with 2 dried red chillies.

10

Now tip in a teaspoon of cumin seeds and a tea spoon of pepper to it.

11

Blend them into a coarse powder without adding water.

Making The Poondu Rasam Recipe
12

Place a 'cast iron kadai' ( Iron pan) in the stove and keep it in high flame.

13

Drizzle a tea spoon of ghee and when it melts stir in a teaspoon of sesame oil along with it.

14

Once it is heated, adjust the flame to medium mode and tip in a teaspoon of mustard seeds to it.

15

When it splutters, drop in a teaspoon of jeera seeds along with some curry leaves and two dried red chillies.

16

When they sizzle, add the ground spice powder which is partially wet (because of crushed garlic) to the kadai and stir in

17

Now lower the flame and let it get roasted for a minute or two until you get a nice flavour out of it.

18

Be mindful of the flame as this is the crucial step of this poondu rasam. When the tempering of this coarse spice powder is done perfectly then the Poondu rasam will turn out perfect.

19

Identify the `padham` (consistency) by its flavour and when you get the mixed aroma of garlic, pepper, curry leaves and jeera, add in the mashed tomato to it and let it soften.

20

Remember that till now you do not add any drop of water to it.

21

You keep stirring everything only with the ghee and oil.

22

When the tomato gets mushy, tip in a pinch of turmeric and asafoetida to it along with the required rock salt

23

At last, pour in the filtered tamarind water and now splash the required quantity of water to get the desired consistency for the Poondu rasam and now you alter the flame to medium mode.

24

Give it a boil.

25

After a minute or two you will see the bubbles coming out all over and when the first boil comes out, just turn off the flame.

26

Tantalize this tangy treat with some lush coriander leaves.

27

Serve it hot either as a soup or with steamed rice, kuzhambu, kootu and poriyal along with appalam on a rainy afternoon.

Nutrition Facts

Serving Size 1 cup

Servings 0


Amount Per Serving
Calories 470
% Daily Value *
Total Fat 40g62%
Total Carbohydrate 40g14%
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.