How to make Poondu Rasam -
Garlic flavoured rasam.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Garlic (लहसुन)
Cuisine : Kerala
Course : Dals and Kadhis
For more recipes related to Poondu Rasam checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Rasam Batatyachi Amti Dal Dhokli Sesame Dal
Poondu Rasam Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Poondu Rasam Recipe
Split pigeon pea (toor dal/arhar dal) 1/4 cup
Garlic 14-16 cloves
Turmeric powder a pinch
Salt to taste
Oil 1-2 tablespoons
Tamarind paste 2 tablespoons
Rasam powder 1 1/2 tablespoons
Ghee 1 tablespoon
Mustard seeds 1 teaspoon
Dried red chillies broken 2
Curry leaves 10-12
Asafoetida 1/2 teaspoon
Method
Step 1
Boil tuvar dal with turmeric powder and 2 cups water.
Step 2
Strain the water and keep both water and dal aside. Heat oil in a non stick pan.
Step 3
Add garlic and sauté till light golden. Add tamarind paste, rasam powder, dal water and mix.
Step 4
When it comes to a boil cover and cook for 2-3 minutes. Add dal and adjust salt.
Step 5
Mix well. Heat ghee in a small non stick pan, add mustard seeds, red chillies, curry leaves and asafoetida.
Step 6
When the seeds splutter, add the tempering to the rasam and cover immediately to trap the flavours. Serve hot.
Nutrition Info
Calories : 699 Kcal
Carbohydrates : 53.2 gm
Protein : 13.7 gm
Fat : 47.9 gm
Other : Niacin- 1.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
