Chettinad Style Poondu Rasam Recipe - Garlic Rasam Recipe
The Chettinad Style Poondu Rasam Recipe is a lip smacking rasam recipe, that is packed with flavors from the chettinad masala and pounded garlic. Serve it along with hot steamed rice and a cabbage poriyal for lunch!
The Chettinad Style Poondu Rasam Recipe is a lip smacking rasam recipe, that is packed with flavors from the chettinad masala and pounded garlic.
Rasam is a traditional South Indian soup that is made using the juice of particular vegetables or even fruits. They are good for health and can be included in your daily diet. Garlic is used in this rasam and it has innumerable health benefits and it is recommended to use at least a small amount of garlic in your daily diet.
If you like Chettinad Poondu Rasam Recipe, you can also try our other Rasam recipes such as
- 1/4 cup Arhar dal (Split Toor Dal) , cooked
- 20 grams Tamarind , soak it in 1 cup of hot water to extract the juice
- 2 Tomatoes , ripe
- 20 cloves Garlic , peeled, adjust according to taste
- 1 sprig Curry leaves , tear roughly
- Salt , to taste
- 1 tablespoon Rasam Powder , + 1 teaspoon
- 1/2 teaspoon Whole Black Peppercorns
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander (Dhania) Seeds For tempering
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard seeds
- Asafoetida (hing) , a pinch For garnish
- Coriander (Dhania) Leaves , for garnish, roughly chopped
How to make Chettinad Style Poondu Rasam Recipe - Garlic Rasam Recipe
To begin making Chettinad Poondu Rasam Recipe, cook the toor dal along with 1 cup of water and pressure cooker for 3 to 4 whistles. Allow the pressure to release naturally. Once done, mash the dal well to make it smooth.
In a saucepan add the tamarind juice, two roughly chopped tomatoes, peeled garlic pods and curry leaves.
Cover the vessel with a lid a little ajar and cook them over low flame for 5-7 minutes.
After 5-7 minutes, add 1 cup of water, rasam powder, salt and let it simmer over low flame for 10 minutes. Add the cooked dal and continue to cook over low flame for one minute. Adjust the consistency of the rasam, by adding more water if required
Freshly powder the peppercorns, jeera and coriander seeds and add it to the rasam.
When the Chettinad Poondu Rasam froths on the sides and from the center, switch off the flame.
Heat a tadka pan with ghee. Temper with mustard seeds and a pinch of asafoetida. Pour it into the Chettinad Poondu Rasam.
Your delicious Chettinad Poondu Rasam is ready to be served. Garnish with fresh cilantro leaves and serve.
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.