How to make Poondu Rasam - Garlic flavoured rasam.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Garlic (लहसुन)

Cuisine : Kerala

Course : Dals and Kadhis

Poondu Rasam Recipe Card

Poondu Rasam
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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Poondu Rasam checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Kadla, Makhanewali Kadhi, Daily Dal, Tamatar Ki Kadhi.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Poondu Rasam Recipe

  • Split pigeon pea (toor dal/arhar dal) 1/4 cup

  • Garlic 14-16 cloves

  • Turmeric powder a pinch

  • Salt to taste

  • Oil 1-2 tablespoons

  • Tamarind paste 2 tablespoons

  • Rasam powder 1 1/2 tablespoons

  • Ghee 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Dried red chillies broken 2

  • Curry leaves 10-12

  • Asafoetida 1/2 teaspoon

Method

Step 1

Boil tuvar dal with turmeric powder and 2 cups water.

Step 2

Strain the water and keep both water and dal aside. Heat oil in a non stick pan.

Step 3

Add garlic and sauté till light golden. Add tamarind paste, rasam powder, dal water and mix.

Step 4

When it comes to a boil cover and cook for 2-3 minutes. Add dal and adjust salt.

Step 5

Mix well. Heat ghee in a small non stick pan, add mustard seeds, red chillies, curry leaves and asafoetida.

Step 6

When the seeds splutter, add the tempering to the rasam and cover immediately to trap the flavours. Serve hot.