Why poondu rasam?
Can I use cooked dal for poondu rasam?
Yes, you can use little cooked dal for poondu rasam in that case increase the spice. I will post a detailed recipe for poondu dal rasam soon.
How to make this postpartum-friendly rasam?
To make this poondu rasam postpartum-friendly pathiya samayal, skip a few ingredients. Avoid ginger powder, tomatoes, and red chili.
Ingredients
Method 1:
In a heavy-bottomed pan add ingredients listed under ”to dry roast or grind” and roast till you get a nice aroma Transfer them
Thokku Pickle Milagu Kuzhambu Marundhu Kuzhambu
In the same pan add 1/2 teaspoon of ghee and roast garlic till they are nicely roasted
Add the dry roasted ingredients, mix well and turn off the stove; let the mixture cool down
After it is cool grind it with little water and grind it into a paste In a heavy-bottomed pan add 1/2 teaspoon of ghee and add tomatoes; saute
Furthermore, add turmeric powder and salt and saute till the tomatoes turn slightly mushy
Add the ground mixture and ginger powder; saute everything together, also add little water to the mixie jar; shake it, and add the same
Mix well and let the mixture boil and comes together Add 1 teaspoon of tamarind extract and 2 cups of water and let the rasam come to froth
Let it boil, meantime add chopped curry leaves and coriander leaves, ginger powder and mix well
Mix well and cook till the rasam boils frothy
In a small tadka pan add ghee and let it turns hot
Add mustard seeds and splutter
Furthermore, add red chili and cumin and let it crackle
Finally, add hing and add the tempering to the rasam. Our tasty poondu rasam is ready
Method 2:
Soak tamarind in hot water for 15-20 minutes. Keep the tamarind soaked water for rasam Add whole black pepper, coriander seeds, cumin seeds, toor dal, salt, and garlic cloves to the mixie jar and blend into a paste by adding little water Add ghee to the pan, once the ghee becomes hot add the ingredients in “to temper” and let it splutter Add the ground mixture and saute till the raw smell goes off Add tomatoes and give a quick mix
Add 2 cups of water, and turmeric powder and continue cooking. Cook till the raw smell of tamarind goes Add 1/2 cup of water and cook the rasam till it starts frothing. Garnish with finely chopped coriander leaves and Serve hot with steamed rice or have it as a soup
