Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam
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 fresh rasam powder that is added along with the garlic in a the ghee tadka.
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 , soaked 1 cup of hot water
- 3 Tomatoes , chopped and pureed
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 6 cloves Garlic , peeled and crushed
- 2 sprig Curry leaves , roughly chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1-1/2 teaspoons Coriander (Dhania) Powder
- 1 teaspoon Red Chilli powder
- 1 teaspoon Salt , or to taste
- 1 teaspoon Sugar
- 6 sprig Coriander (Dhania) Leaves , for garnish, finely chopped
How to make Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam
To begin making Chettinad Poondu Rasam Recipe, prep all the ingredients and keep ready.
Cook the toor dal along with 1 cup of water and pressure cooker for 3 to 4 whistles. Turn the heat to low and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure releases, mash the dal well to make it smooth.
Extract the pulp from the soaked tamarind such that you get about 1 cup of Tamarind water. Keep aside.
Puree the chopped tomatoes in a mixer grinder and keep aside.
Heat ghee in a saucepan over medium heat. Add the mustard seeds and cumin seeds. Allow them to crackle.
Once it crackles, add the asafoetida, curry leaves, garlic and saute for a few seconds until the aromas of garlic start coming through.
Add the tomato puree, tamarind water, turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder, sugar and salt to taste.
Give the Chettinad Poondu Rasam a stir. Add 1 cup of water or more if required to get a flowing consistency of the rasam.
Turn the heat to medium high and allow the Chettinad Poondu Rasam to come to a brisk boil.
Once it comes to a brisk boil, turn the heat to medium - low and simmer the rasam for 10 minutes.
You will notice that the Chettinad Poondu Rasam begins to froth up around the edges. This is a good indication of the rasam which got all its flavours.
At this point, check the salt and spices and adjust to taste accordingly and turn off the heat.
Once done, stir in the chopped coriander leaves and transfer the Chettinad Poondu Rasam to a serving bowl and serve hot.