Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam by Archana’s Kitchen

Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam by Archana’s Kitchen

  • 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.

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