Poondu Thippili Rasam | Garlic Thippili Rasam
Poondu Thippili Rasam is made using Arisi Thippili (Long Pepper), Kanda Thippili (roots of the Long Pepper) and Poondu (Garlic). It's one of the very healthy rasam with lot of medicinal properties. However it will have a very strong flavor from Garlic. If you like Garlic, then you will like this rasam for sure. It will be spicy and very tasty.
Servings: 4 people
For making Rasam Paste
- 10-15 nos Garlic cloves adjust to your liking of Garlic
- 1 tbsp Toor Dal (Pigeon pea)
- 1 tbsp Coriander seeds
- ½ tsp Peppercorns
- 2 sticks Kanda Thipili
- 2 sticks Arisi Thipili / Long Pepper
- 1 nos Red Chili
- ½ tsp Cumin Seeds
- 1 tsp Ghee
- 1 tsp Ghee
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 1 gooseberry size Tamarind
- 1½ tsp Salt adjust to your taste
Making the fresh Rasam Paste
Heat the pan and a ½ teaspoon of ghee.
Add Toor dal, Red Chilies, Coriander seeds, Kanda Thipili and Arisi Thipili and fry till the Toor dal turns golden brown color. Take the fried ingredients in a mixer
Add remaining ½ teaspoon of ghee in the pan. Add peeled garlic cloves to the pan and fry it for a minute in a medium flame. Take the fired garlic cloves to the mixer
Add Pepper and Cumin seeds to the mixer. Grind all the fried ingredients along with pepper and cumin seeds into a fine paste by adding little water
Let's start making the rasam
In a Pan add a teaspoon of Ghee. Once the Ghee is hot add Mustard seeds. When the mustard seeds finished sputtering add the curry leaves
Add the tamarind extract and salt. Keep this mixture in flame for 5 minutes till the raw smell of the tamarind goes off.
Add the ground paste and keep the flame in medium low.
When the mixture starts to boil, add required water to adjust the consistency.
Now the delicious Poondu Rasam(Garlic Rasam) is ready to serve with plain rice.
- Kandanthipili and Arisithipili can be bought from any Naatu Marundhu Shops (Ayurvedhic Shops). Even some of normal departmental shops sells these healthy ingredients.
- We can also make garlic rasam without Kandanthipili and Arisithipili.
- My Grandmother used to sauté the garlic and add it as whole without grinding. That way the garlic will not be so much dominating and mouth will not have pungent smell. But if we grind the garlic the essence of the garlic will be nicely incorporated and flavor will be dominant and wonderful.
Serving: 1cup | Calories: 70kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g