Delicious and easy-to-make no-dal rasam or pathiya rasam for lactating moms. This rasam with a handful of ingredients is a fantastic detox rasam perfect for all.
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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📖 Recipe
Pathiya Rasam | Easy Postpartum Rasam | Pathiya Poondu Rasam
Equipment
- Saucepan or kadai or tin alloy vessel
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml ; 1 tsp=5ml;
- 1 tsp tamarind paste
- 1 cup water
- ¾ tsp salt
- ½ tsp ground cumin
- ½ tsp ground pepper ¼ tsp ground white pepper and ¼ tsp ground black pepper
- 5 to 6 garlic cloves
- 1.5 cups water
To Temper-
- 1.5 tsp ghee
- 1 tsp cumin seeds
- 5 curry leaves
Instructions
- 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 mustard seeds, cumin seeds, and curry leaves. When the mustard seeds splutter, add it to the rasam and serve hot with rice.
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.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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I would drink this as is on any day and this is even good when you are down with cold and cough. With changing season and cold weather here almost 12 months, I would love to give this a try. Bookmarking this.
Thanks Renu. It’s really soothing and comforting for sure.
Rasam with lot of garlic looks so flavorful and comfort food to enjoy anytime. Somehow I love garlic in any recipes. Need some potato fry or appalam to enjoy with hot rice.
The combo you mentioned is definitely a delicious one. Thanks, Narmadha.
How often would a person drink this if for detox (not a Mom)? I am doing more Indian cooking, but am unfamiliar with the term Rasam (and thus when eaten/drunk). Thank you.
You can have weekly once or twice for sure. Rasam means broth basically. We can make it with or without lentils.
Very simple and flavorful rasam. My little one loves it. I have never tasted garlic rasam in my growing up years. But recently I tasted it at a friend’s place and my family loved it. So I have started making it for them. I am not a great fan of garlic though.
You don’t need to add a lot though. Just one or two crushed cloves impart a very nice flavor. :-) Thanks
This is one healthy rasam. Garlic is used generously for new moms in our families too but I got away with out eating it as I am not a fan of it. )
oh ok, same with my SIL. I love garlic so I devoured it.
Excellent rasam Srividhya, though rasam has very less ingredients going in, getting it right is an art!.. this one surely will be so healthy and digestive!
Thanks Valli. Sometimes we need only simple ingredients to make amazing dishes naa.
Garlic and pepper both have strong flavors , I somehow have never been very fond of pepper , but strangely I like it in a couple if things , and Rasam is one of them .
And I like that vessel in which you have served the rasam , it’s very traditional .
Thanks, Vaishali. It’s the eeya sombu – the tin-alloy vessel.