Poondu Rasam | Garlic Rasam | Lahsun Rasam

Amma makes for Appa Poondu Rasam | Garlic Rasam whenever he catches a cold. This is a very flavourful remedy to get relief from cold | cough.

Any other time, just a sip of this or along with rice, this Rasam is pure divine. Very easy to make and full of flavour and the benefits of Garlic.

 Ingredients:
10 cloves Lahsun |Garlic| Poondu
1/4 tsp Ghee | Clarified Butter
1/2 tsp Kali Miri | Black Pepper Powder 
1/2 tsp Jeera | Cumin Powder
1 cup Imli | Tamarind, pulp extract of a small lemon size (approx 100 ml  Imli water)
A pinch Hing | Asafoetida Powder
1/4 tsp Haldi | Turmeric Powder

To taste Salt

1 tsp Fresh Dhania | Coriander Leaves, finely chopped | Optional

400 ml Water

For tempering:

1 tsp Ghee | Clarified Butter

1/4 tsp Rai | Mustard Seeds

1/4 tsp Jeera | Cumin

1 sprig Kadhi Patta | Curry Leaves

Method:

• Peel the garlic cloves and roast them in 1/4 tsp of ghee. 
• In the imli extract water add the roasted garlic, pepper powder, jeera powder, hing, haldi and salt.
• Keep this for boil for 5 minutes, till the Imli cooks.
• Once the Imli is cooked, add water and let it boil. Once the Rasam boils, switch off the flame and keep aside.
• Prepare the tempering by heating the ghee in a small pan. 
• When the ghee is hot add the rai, jeera and kadhi patta. Once the rai splutters, switch off the gas and pour the tempering on the Rasam.
• Serve this hot Garlic Rasam along with Plain Rice | Beans Thoran | Brinjal Maikuvarrati and Roasted Papad - garlic twist to the elixir called Rasam!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.