Rooted in Rasam

Three nickels will get you on the subway, but garlic will get you a seat.
– New York Saying

Poondu (Garlic) Rasam Recipe

1. Using a mortar and pestle, mash up
1 tsp pepper
1.5 tsp jeera
8 pods garlic
Few curry leaves
1 serrano pepper ( optional for extra spice )

Heat a tsp of ghee in a saucepan and saute the above till garlic is slightly browned and the raw smell dissipates.

2. Add a tin of chopped tomatoes drained/ 1.5 cups chopped tomatoes
1/4 tsp turmeric
1 tsp rasam powder
Saute till mushy

3. Add 1.5 tins of water
1/4 tsp asafoetida

4. Simmer till frothy.
Rasams should not boil !

5. Garnish with cilantro.
Add another dollop of ghee for decadence 🙂🙃 and enjoy !

Busy day Pressure Cooker / Instant pot method
Add all ingredients in a 2 liter pressure cooker, using the tin tomatoes on the base, except the water and cilantro.
Cook for 3 whistles. Release pressure
Add 1.5 tins of water and a rasam tadka cube and cilantro.

If using Instant pot,
Instant pot to Pressure cooker “whistle” conversion –
2 whistles = pressure cook for 5 minutes in Instant pot