Poondu Rasam
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.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Dal and Tamarind Extract
- b.Rinse the toor dal. In a small pressure cooker, add the dal, turmeric powder, and 1 cup of water. Cook for 3-4 whistles until it's soft and mushy. Mash it well and set aside.
- c.While the dal cooks, soak the tamarind in 1 cup of hot water for about 15 minutes.
- d.Squeeze the soaked tamarind to extract the pulp. Strain the liquid, discard the solids, and set the tamarind water aside.
- 2
Step 2
- a.Grind the Rasam Powder
- b.In a small blender or mortar and pestle, combine the black peppercorns, 1 tsp of cumin seeds, and the dried red chillies.
- c.Grind them into a coarse powder. This freshly ground mix is crucial for the authentic aroma and flavor.
- 3
Step 3
- a.Simmer the Rasam Base
- b.In a medium-sized pot, add the tamarind water, chopped tomato, 10 crushed garlic cloves, the freshly ground rasam powder, hing, and salt.
- c.Add 2 cups of water and bring the mixture to a rolling boil over medium heat.
- d.Reduce the heat and let it simmer for 8-10 minutes. This allows the raw smell of the tamarind to dissipate and the flavors to meld together.
- 4
Step 4
- a.Combine and Finish the Rasam
- b.Pour the mashed dal into the simmering tamarind base. Stir well to combine.
- c.Add another 1-2 cups of water to adjust the consistency to your liking. Rasam should be thin and soupy.
- d.Allow the rasam to heat through until it becomes frothy on top, about 2-3 minutes. Crucially, do not let it come to a hard boil after adding the dal, as this can spoil the taste.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the ghee over medium heat.
- c.Once hot, add the mustard seeds. Wait for them to splutter completely.
- d.Add the remaining 0.5 tsp of cumin seeds, the 2 sliced garlic cloves, and the sprig of curry leaves. Sauté for 30-40 seconds until the garlic turns light golden and fragrant.
- 6
Step 6
- a.Garnish and Serve
- b.Immediately pour the hot tempering over the rasam. You should hear a satisfying sizzle.
- c.Garnish with freshly chopped coriander leaves and stir gently.
- d.Let it rest for 5 minutes for the flavors to infuse, then serve hot as a soup or with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, always use freshly ground pepper and cumin powder.
- 2Do not over-boil the rasam after adding the cooked dal. A gentle simmer until it gets frothy is perfect.
- 3Using ripe, juicy tomatoes will add a natural sweetness and tanginess, balancing the flavors.
- 4For a clearer rasam, you can use only the water from the cooked dal (known as 'kattu') instead of the mashed dal.
- 5Poondu Rasam tastes even better the next day as the flavors deepen over time.
Adapt it for your goals.
Vegan Version
Substitute ghee with sesame oil or any neutral vegetable oil for the tempering to make the recipe fully plant-based.
No Dal VersionNo-Dal Version
For a quicker version, you can skip the toor dal entirely. The rasam will be thinner but still flavorful.
Extra TangExtra Tang
Squeeze a teaspoon of fresh lemon or lime juice into the rasam just before serving for an extra burst of freshness.
Spicier RasamSpicier Rasam
Increase the number of dried red chillies or black peppercorns in the ground powder for a more fiery kick.
Why this is on our healthy list.
Aids Digestion
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.
Boosts Immunity
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.
Natural Cold & Flu Remedy
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.
Frequently asked questions
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.