Poondu Rasam

Cuisines

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Recipe

Ingredients

10 cloves	garlic
1 medium	tomato
1 tsp	tamarind paste
1 tsp	mustard seeds
1 tsp	cumin seeds
1 tsp	black peppercorns
1 tsp	turmeric powder
1	red chili
1 pinch	asafoetida
1 sprig	curry leaves
2 tbsp	ghee
2 cups	water
—	salt to taste
2 tbsp	chopped coriander leaves

Instructions

1. 1 Peel the garlic cloves and crush them lightly.
2. 2 Chop the tomato into small pieces.
3. 3 In a small pan, dry roast the cumin seeds and black peppercorns until aromatic. Let them cool and then grind to a coarse powder.
4. 4 In a pot, heat ghee and add mustard seeds. Allow them to splutter.
5. 5 Add the crushed garlic, red chili, and curry leaves to the pot. Sauté for a minute.
6. 6 Add the chopped tomato and cook until it becomes soft.
7. 7 Mix in the tamarind paste, turmeric powder, asafoetida, and salt. Stir well.
8. 8 Pour in the water and bring the mixture to a boil.
9. 9 Add the ground cumin and pepper powder to the boiling mixture.
10. 10 Reduce the heat and let it simmer for about 10 minutes.
11. 11 Garnish with chopped coriander leaves before serving.