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A comforting and aromatic South Indian soup bursting with the pungent flavor of garlic and black pepper. This soul-soothing rasam is perfect for a cold day and also aids in digestion, often served with steamed rice.
Prepare Dal and Tamarind Extract
Grind the Rasam Powder
Simmer the Rasam Base
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A comforting and aromatic South Indian soup bursting with the pungent flavor of garlic and black pepper. This soul-soothing rasam is perfect for a cold day and also aids in digestion, often served with steamed rice.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 79.12 calories per serving with 2.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or soup.
Combine and Finish the Rasam
Prepare the Tempering (Tadka)
Garnish and Serve
Substitute ghee with sesame oil or any neutral vegetable oil for the tempering to make the recipe fully plant-based.
For a quicker version, you can skip the toor dal entirely. The rasam will be thinner but still flavorful.
Squeeze a teaspoon of fresh lemon or lime juice into the rasam just before serving for an extra burst of freshness.
Increase the number of dried red chillies or black peppercorns in the ground powder for a more fiery kick.
The combination of garlic, black pepper, cumin, and hing stimulates digestive enzymes, helping to prevent indigestion, gas, and bloating. It's a light soup that is easy on the stomach.
Garlic is renowned for its allicin content, which has strong antibacterial and antiviral properties. Turmeric adds curcumin, a powerful antioxidant, helping to strengthen the body's immune response.
This warm, spicy, and soupy rasam is a traditional South Indian remedy for colds, coughs, and sore throats. The pungent spices help clear nasal congestion and soothe the throat.
A single serving of Poondu Rasam (approximately 1 cup or 310g) contains around 80-100 calories, making it a very light and low-calorie dish.
Yes, it is very healthy. It's packed with beneficial spices like garlic, black pepper, cumin, and turmeric, which are known for their digestive, anti-inflammatory, and immunity-boosting properties. It's a traditional remedy for colds and indigestion.
Absolutely. You can skip the toor dal for a much quicker version. The rasam will be thinner and clearer but will still be delicious due to the potent garlic and spice flavors.
Bitterness in rasam can be caused by a few things: over-boiling the rasam after adding the dal, using too much turmeric powder, or burning the spices during tempering. Ensure you only simmer gently and are careful with the tempering process.
You can store Poondu Rasam in an airtight container in the refrigerator for up to 3 days. The flavor often improves on the second day. Reheat gently on the stovetop without bringing it to a rolling boil.