Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam

Name: Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam
Prep time: 40 min
Cuisine: South Indian Recipes
Ingredients: 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 (Rai/ Kadugu); 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

By Admin

Prep Time Total in 40 M

Course Lunch

Cuisine South Indian Recipes

Diet Vegetarian

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.

Ingredients

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 (Rai/ Kadugu)
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

Instructions

Step 1

To begin making Chettinad Poondu Rasam Recipe, prep all the ingredients and keep ready

Step 2

Cook the toor dal along with 1 cup of water and pressure cooker for 3 to 4 whistles

Step 3

Turn the heat to low and simmer for 3 to 4 minutes and turn off the heat

Step 4

Allow the pressure to release naturally

Step 5

Once the pressure releases, mash the dal well to make it smooth

Step 6

Extract the pulp from the soaked tamarind such that you get about 1 cup of Tamarind water

Step 7

Keep aside

Step 8

Puree the chopped tomatoes in a mixer grinder and keep aside

Step 9

Heat ghee in a saucepan over medium heat

Step 10

Add the mustard seeds and cumin seeds

Step 11

Allow them to crackle

Step 12

Once it crackles, add the asafoetida, curry leaves, garlic and saute for a few seconds until the aromas of garlic start coming through

Step 13

Add the tomato puree, tamarind water, turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder, sugar and salt to taste

Step 14

Give the Chettinad Poondu Rasam a stir

Step 15

Add 1 cup of water or more if required to get a flowing consistency of the rasam

Step 16

Turn the heat to medium high and allow the Chettinad Poondu Rasam to come to a brisk boil

Step 17

Once it comes to a brisk boil, turn the heat to medium - low and simmer the rasam for 10 minutes

Step 18

You will notice that the Chettinad Poondu Rasam begins to froth up around the edges

Step 19

This is a good indication of the rasam which got all its flavours

Step 20

At this point, check the salt and spices and adjust to taste accordingly and turn off the heat

Step 21

Once done, stir in the chopped coriander leaves and transfer the Chettinad Poondu Rasam to a serving bowl and serve hot

Step 22

Serve Chettinad Poondu Rasam Recipe with Steamed rice, Muttaikose Poriyal Recipe and Elai Vadam for a healthy and light dinner