Poondu Rasam

🔥 Prep

• Peel and crush 10 cloves garlic using a mortar and pestle or the flat side of a knife.
• Chop 1 tomato into small pieces.
• Measure 0.5 tbsp tamarind paste, 1.5 tsp black pepper, 1.5 tsp cumin seeds, 1 tsp mustard seeds, and 1.25 tsp salt into small bowls.
• Rinse 10 curry leaves and pat them dry.
• Have 1 tbsp ghee and 500 ml water measured and ready for use.

🔥 Cook

• 1. Heat 1 tbsp ghee in a saucepan over medium heat until melted.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add 1.5 tsp cumin seeds and fry for 5 seconds until fragrant.
• 4. Add 10 curry leaves and stir for 5 seconds.
• 5. Add the crushed 10 garlic cloves and sauté for 1 minute until aromatic.
• 6. Add 1.5 tsp black pepper and mix for 10 seconds.
• 7. Add the chopped tomato and cook for 2 minutes until soft.
• 8. Pour in 500 ml water and bring to a boil over medium-high heat.
• 9. Stir in 0.5 tbsp tamarind paste and simmer for 5 minutes over low heat.
• 10. Season with 1.25 tsp salt and adjust taste; simmer another 2 minutes.
• 11. Remove from heat and garnish with a drizzle of ghee if desired.

🔥 Serve

• Ladle the hot Poondu Rasam into small bowls or cups.
• Serve steaming hot alongside steamed white rice, idli, or dosa.
• Optionally garnish with a few fresh curry leaves or a sprinkle of freshly chopped coriander.
• Enjoy with a side of crisp papadum or pickle for added texture.