Pathiya Rasam Easy Postpartum Rasam Pathiya Poondu Rasam

I just posted moringa rasam, and I am back with another rasam, and this time it is the pathiya rasam – a rasam without toor dal, rasam powder, and tomatoes. I probably drank this in gallons during my postpartum. :-) But it took me this long to post here on the blog. This rasam is the perfect pepper broth, and you can very well call this as milagu thanni/mulligatawny soup. It’s more like goddu rasam/gottu rasam, rasam without dal. And as we add garlic, you can also call it as poondu rasam or garlic rasam. So many names, right? You can call it however you want. As I mentioned before, this is a perfect detox rasam; it’s apt for everyone, not only for lactating moms. This rasam needs only a handful of ingredients. Water, pepper powder, tamarind paste, garlic cloves, and salt. And some tempering ingredients. You can also make this rasam in less than 30 minutes, start to finish, making it perfect for bachelors. When you crave for some hot soup or pepper rasam, this rasam comes in handy. And now, let’s get straight into it. As I have explained the pathiya samayal in my ridgegourd kootu post and on the postpartum diet page, I am directly getting into the rasam. I will share more about it in the thali post as well.

Other rasam recipes-

Before getting into the recipe, let me share some other rasam recipes from my archives.

How to make pathiya rasam-

Add the water, tamarind paste, salt, ground cumin, ground pepper, and garlic into the vessel in which you will make the rasam. As I mentioned before, I am making it in my eeya sombu / tin alloy vessel.

Now over medium-low heat, bring this tamarind water to a rolling boil. Make sure the garlic is tender and soft.

Now add 1.5 cups of water. Check for salt and now simmer it until it becomes frothy. Do not boil the rasam after adding the water.

When it is frothy, turn off the heat.

Heat the ghee for tempering in a separate pan. When it is hot, add the cumin seeds, cumin seeds, and curry leaves. You can add mustard seeds also. But I skipped it.

When the cumin seeds sizzle and turn light brown in color, add it to the rasam and serve hot with rice.

Recipe Notes-

I have used a combination of white and black pepper powder. You can use either one. For pathiya rasam, we usually don’t add tomatoes. If you are not making it for pathiyam, you can add tomatoes.Adjust the salt and pepper powder as per your preference.You can make this rasam with or without garlic. I did not add any cilantro and want to keep the pepper flavor as is. You can add one to two tbsps of chopped cilantro.

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