Poondu Rasam(Garlic Rasam)

A unique variety of tangy Rasam. Rich in flavour and has lots of medicinal benefits. Garlic rasam is good for digestion and also a good remedy to cure cold. Atleast once a month, we should try and do this. We can serve Garlic rasam (Poondu Rasam) with hot rice and ghee or we can also serve this as as appetizer like a soup.
Garlic rasam is a combination of garlic, pepper and dried roots like Thipilli and hence it has many medicinal benefits. Thipilli is also called long pepper. The root of this plant is kandanthippili and dried fruit is arisi thipilli. Thippili is known to aid in digestion, stomach-ache, and in generating overall well-being. When we are feeling under the weather, or when a lot of unhealthy food has been consumed, or just to boost the nutrition of the meals, this rasam would be a best medicinal soup. We can get the thipilli easily in ayurvedic shops (Nattu marundhu kadai) in Southern India. If you are living abroad, you can plan to get these medicinal stuff from India. Even without these also we can make plain garlic rasam. But the thipillis add more medicinal value to the dish. Lets see how to make this yummy dish.

Preparation and Yield:
Preparation time15 mins
Cooking Time20 mins

Poondu Rasam(Garlic Rasam)
Poondu Rasam(Garlic Rasam)


Garlic Cloves1 Cup**
Curry Leavesfew
Tamarind1 gooseberry size
SaltTo taste
Coriander Seeds1 tablespoon
Thur Dal1 tablespoon
Red Chilli
Peppercorns1/2 teaspoon
Cumin seeds1/2 teaspoon
Kandanthipilli2 Sticks
Arisi Thipilli2-3 Sticks

For Seasoning:
Ghee1 teaspoon
Curry Leavesfew
Mustard Seeds1 teaspoon

Kandanthipilli & Arisithipilli

  1. Pour the ghee in the pan and add Thur dal, red chillies, coriander seeds, garlic pods, Kandathippili and arisithipili and fry till the thur dal turns golden brown color. Take the fried ingredients in a mixer

  2. Add peeled garlic pods to the pan and fry it for 2 minutes and add the garlic to the mixer

  3. Grid all the above ingredients along with pepper and cumin seeds into a fine paste in a mixer

  4. Pour the remaining ghee in the pan and add the mustard seeds. 

  5. When the mustard seeds finished sputtering, add the tamarind extract and salt and keep in flame for 5 minutes till the raw the smell of the tamarind goes off.

  6. Add the ground paste and keep the flame in medium low.

  7. When the mixture starts to boil, add required water to adjust the consistency.

  8. Now the delicious Poondu Rasam(Garlic Rasam) is ready to serve with plain rice.
  9. Poondu Rasam(Garlic Rasam)
    Poondu Rasam(Garlic Rasam)

Post a Comment

Hello Mami,
could you please tell me what a Kandathippili &
Arisithipili is called in English.


Yes I do have the question, What is the difference between Kandathipili and arisithipili?
I know something called Thipili and is used in the lehyam (given to mothers during postpartum period)


Thanks in advance

Hi, I have added the picture of Kandathipili and Arisithipili. Kandathippili is available as 2-3 inch long sticks in the indian herbal stores. It is a root of a tree and looks like a twig of dried pepper with little globules. Arisithipili is a long pepper.

Thank you mami for adding the images of both kandathipili and arisithipili
One more suggestion. Could you make a list of medicinal cooking like lehyam, pathiya samaiyal food for babies, new mothers etc.


Dear subbuji,
My both kids are down with cold I prepared this rasam and they loved it. The beauty is garlic taste is subdued and doesn't come in between while eating.thanks arthy

Do we grind all the ingredients with tamarind? If so do we need part of tamarind as extract? Because I thought tamarind was part of the ground mixture, you have mentioned tamarind extract ? Can you pl confirm,

Sorry, it was a typo. we dont need to grind the tamarind we will boil the tamarind extract after seasoning.



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