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We hope you got benefit from reading it, now let’s go back to south-indian garlic soup / poondu rasam recipe. To cook south-indian garlic soup / poondu rasam you only need 16 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make South-Indian Garlic Soup / Poondu Rasam:
- Get 2-3 tablespoons Tamarind/ imli
- Take 2-3 Garlic
- Use 1 large Tomato
- You need 2 Green chilles
- You need 1/4 cup Toor dal/ split dehusked yellow lentil
- Use 7-8 leaves Curry
- Prepare 1/4 cup Coriander leaves with stalk
- Provide to taste Salt
- You need 1/8 teaspoon Hing/aesafoetida
- Provide 2 teaspoons Sambar powder (optional)
- Get 1 teaspoon Red chilli powder
- Get 1/4 teaspoon turmeric powder
- Prepare 1 teaspoon Coriander powder
- Use 1 teaspoon Cumin seeds
- Get 1 teaspoon ghee
- Get 2 teaspoon chopped coriander leaves for garnish
Instructions to make South-Indian Garlic Soup / Poondu Rasam:
- Tie coriander leaves with it's stalk using a clean thread and make a bundle. Chop chillies and tomato.
- Wash and Soak toor dal for few minutes, add pinch of turmeric and cook with extra water until nice and mushy.
- In a pan add ghee, cumin, aesafoetida, chilli and garlic. Roast for few seconds.
- Add tomatoes and tamarind and roast. Add sambar, chilli, 1/8 teaspoon turmeric and coriander powders. Mix and cook for few seconds.
- Add salt and mix.
- Add 3 cups warm water
- Put the coriander bundle prepared earlier.
- Let this Rasam masala cook and reduce until only 1/4 remaining.
- This looks reduced and also raw smell has gone.
- Now add the watery part of the cooked lentils. Use remaining dal to mix with rice.
- Discard the coriander bundle.
- Let the mixture come to one boil.
- Add chopped coriander leaves and serve hot.
Lets make traditional style poondu rasam today. Not in eeya chatti but in an everyday steel vessel. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja. The Chettinad Style Poondu Rasam Recipe is a lip smacking rasam recipe, that is packed with flavors from the fresh rasam powder that is added along with the garlic in a the ghee tadka.
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