I always make rasam by adding toordal and without garlic. We call it tomato rasam/parupu rasam. My mom makes the garlic rasam when we were having cold and cough and also during rainy day nights. We all love to have with hot steamed rice and garlic rasam with simple papad only. Apart from this, we can have this rasam as a soup too. The recipe of poondu rasam is updated with a full video. Also check out
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Poondu rasam recipe
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 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 flavours 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 in the top. cover it and keep for 5 minutes and then serve the garlic rasam with hot rice.
https://krithiskitchen.blogspot.comHerbs & Flowers in my Platter – Coriander/Cilantro FunWidFud https://onlyfishrecipes.blogspot.com/ After travelling for long in flight, once we land in U.S we really crave to have one mouth of hot rasam rice atleast///// Thanks for sharing. US Masala https://treatntrick.blogspot.com Ankitahttps://eat-hearty.blogspot.com/
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