A Soothing Staple: India's Comforting Garlic Rasam (Poondu Rasam)
Details
This South Indian garlic soup, known as Poondu Rasam, is a timeless classic beloved for its comforting qualities and bold, aromatic flavors. More than just a soup, Rasam is a staple in South Indian homes, often served with hot rice for a light yet satisfying meal. Our version highlights the pungent, healthful qualities of garlic, balanced by tangy tamarind and a peppery spice blend. It's the perfect dish to soothe a cold, aid digestion, or simply warm your soul on a chilly day. At the Garlic Shop, we believe this recipe is a perfect example of how garlic can be both a powerful flavor and a source of well-being.
Ingredients
Instructions
Grind the Spice Paste
In a blender, combine 3 of the garlic cloves, ¼ cup of the cilantro, the black peppercorns, and 1 teaspoon of the cumin seeds. Add a tablespoon of water and grind to a smooth paste.
Prepare the Rasam Base
In a saucepan, mix the tamarind paste with 1 ½ cups of water to create tamarind water. Bring this mixture to a slow boil over a medium flame and cook for 5-7 minutes, allowing the raw smell of the tamarind to dissipate.
Combine and Simmer
Add the ground garlic and spice paste to the simmering tamarind water. Let this boil for another 5-7 minutes until the raw garlic aroma has cooked off. Stir in the remaining chopped cilantro and let it simmer for an additional 2-3 minutes.
Temper the Soup
In a small separate pan, heat the ghee or oil. Once hot, add the mustard seeds. When they begin to splutter, add the remaining cumin seeds, the dried red chili, and the curry leaves (if using). Finely chop the remaining 2 cloves of garlic and add them to the pan, sautéing for just a minute until fragrant.
Finish and Serve
Pour the hot tempering mixture into the rasam. Immediately cover the saucepan with a lid to trap the aromas and allow the flavors to infuse for a few minutes before serving. This soup is best enjoyed hot, either on its own or poured over steamed rice.
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