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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. You can cook south-indian garlic soup / poondu rasam using 16 ingredients and 13 steps. Here is how you do that.
The ingredients needed to cook South-Indian Garlic Soup / Poondu Rasam:
- Provide 2-3 tablespoons Tamarind/ imli
- Take 2-3 Garlic
- Take 1 large Tomato
- Get 2 Green chilles
- Use 1/4 cup Toor dal/ split dehusked yellow lentil
- Prepare 7-8 leaves Curry
- Provide 1/4 cup Coriander leaves with stalk
- Get to taste Salt
- Provide 1/8 teaspoon Hing/aesafoetida
- Get 2 teaspoons Sambar powder (optional)
- Get 1 teaspoon Red chilli powder
- Prepare 1/4 teaspoon turmeric powder
- Get 1 teaspoon Coriander powder
- Prepare 1 teaspoon Cumin seeds
- Prepare 1 teaspoon ghee
- Prepare 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.
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