Friday, August 26, 2011


There are so many rasam varieties we always make at home like pepper rasam, cumin rasam, paruppu rasam, mysore rasam etc. There are special rasam varieties also like pineapple rasam, vaazhaithandu rasam, mint rasam etc. Here I am going to give a simple but delicious rasam which is very easy to make and a good companion for hot rice with melted ghee.

பூண்டு ரசம்


Tamarind- a big lime size
Small Garlic flakes-8 [crushed]
Coarsely ground cumin- 1 tsp
Coarsely ground peppercorns- 1 tsp
Turmeric powder- half sp
Salt to taste
Gingelly oil- 1 tbsp
Finely chopped coriander-2 tbsp
Curry leaves- a few
Big ripe tomato-1[cut into big cubes]
Slit green chilli-2
Sambar podi- hlf sp
Mustard seeds- 1 tsp
Asafoetida- a small peiece


Soak the tamarind in 3 cups of hot water for half an hour and then extract its juice.
Take a bowl and add the powders, salt, coriander, curry leaves, garlic, tomato and the green chillies in it.
Crush them with the fingers nicely.
Add the tamarind extract and mix well.
Add more water according to the consistency.
Heat a pan and pour the oil.
Add the asafoetida and fry a little.
Then add the mustard seeds and when they splutter pour the rasam mixture.
Allow it to boil well for 2 minutes.
The garic rasam is ready to serve now.