Poondu Rasam (Milagu Siraga Rasam)

Rasam is my comfort food. This quick rasam tastes great. Usually if I cook heavy lunch/ eat out for lunch, that night I mostly opt for this rasam. Like milagu kuzhambu, during sick days, a cup of rasam is a great healer from sick feel and tasteless tongue

Poondu Rasam (Milagu Siraga Rasam)

Ingredients

Tamarind – small gooseberry size ball

Garlic – 3 cloves, peeled and chopped

Tomato – 1 chopped

Water – 2 cup + 1/2 cup

Whole black pepper – 1/2 tsp (Adjust according to your taste)

Cumin seeds – 1 tsp

Toor dal – 1/4 tsp

Turmeric powder – 1/8 tsp

Coriander powder – 1/4 tsp

Coriander leaves – few

Salt – as needed

To temper:

Ghee -1 tsp

Mustard -1/4 tsp 

Cumin seeds – 1/4  tsp 

Curry leaves – few

Method

• Soak tamarind in hot water for 15-20 minutes. Keep the tamarind soaked water for rasam and put the tamrind in the blender/mixie
• Add whole black pepper,  cumin seeds, toor dal, salt and garlic cloves to the mixie jar which has tamarind, and blend into a paste by adding little water
• Add ghee to the pan, once the ghee becomes hot add the ingredients in “to temper” and let it splutter
• Add the spice – tamarind paste to the pan

• Add 2 cups of water, tomato, turmeric powder and coriander powder and continue cooking. Cook till the raw smell of tamrind goes

• Add 1/2 cup of water and cook the rasam till it starts frothing. Garnish with finely chopped coriander leaves and Serve hot with steamed rice or have it as a soup

Notes:

• Remove the impurities/seeds in tamarind before grinding them
• Adjust the water according the consistency in which you want your rasam
• Instead of pulsing tamarind along with spices can also grind the spices and use tamrind extract

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