Make “Poondu Rasam” To Boost Immunity – Recipe Here

Bhubaneswar: Garlic rasam, also known as “poondu rasam” is a spicy, sour rasam tempered with garlic and spices. Garlic, peppercorn and ginger are known for their anti-inflammatory and immunity-boosting properties that are beneficial to keep infections at bay.


Chana dal: 1 cup

Garlic cloves- 10

Ginger- 3 tsp

Tamarind- 2 tbsp

Black peppercorns: 2 tsp

Tomato- 1 (finely chopped)

Red chillies- 2

Coriander seeds- 2 tsp

Cumin seeds- 2 tsp

Curry leaves- 5


Oil- 3 tsp


Mustard seeds- 1 tsp

Curry leaves- 5

Ghee- 1/2 tsp


  1. Add tamarind to bowl with water and let it soak for 5-10 minutes.
  2. Mash, strain and collect the juice in another bowl. Let it rest.
  3. Now heat oil in a small pan. Roast chillies, ginger, tomato, peppercorns, coriander seeds, cumin seeds and curry leaves along with chana dal for about 2 minutes. Let it cool.
  4. Now put these spices into grinder with about 1 cup of water and grind to a coarse paste.
  5. Roast crushed garlic cloves in the same oil until golden brown.
  6. Take the tamarind juice in another pan, add water and salt. Bring to boil and let it cook for 5 minutes.
  7. Add the sauteed garlic cloves to this mix along with the ground paste and 1/2 cup of water.
  8. Cook for another 2-3 minutes and turn off heat.
  9. Preparing the tempering by sauteeing mustard seeds and curry leaves in some ghee, pour over rasam and serve hot.