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