Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam
A vegetarian South Indian Recipes recipe with arhar dal (split toor dal) - cooked, grams tamarind - soaked 1 of hot water, tomatoes - chopped and pureed. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
22 steps- 1
To begin making Chettinad Poondu Rasam Recipe, prep all the ingredients and keep ready
- 2
Cook the toor dal along with 1 cup of water and pressure cooker for 3 to 4 whistles
arhar dal (split toor dal) - cooked(1/4 cup)grams tamarind - soaked 1 of hot water(20 cup) - 3
Turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
- 4
Allow the pressure to release naturally
- 5
Once the pressure releases, mash the dal well to make it smooth
- 6
Extract the pulp from the soaked tamarind such that you get about 1 cup of Tamarind water
grams tamarind - soaked 1 of hot water(20 cup) - 7
Keep aside
- 8
Puree the chopped tomatoes in a mixer grinder and keep aside
tomatoes - chopped and pureed(3)sprig curry leaves - roughly chopped(2) - 9
Heat ghee in a saucepan over medium heat
ghee(1 tablespoon) - 10
Add the mustard seeds and cumin seeds
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 11
Allow them to crackle
- 12
Once it crackles, add the asafoetida, curry leaves, garlic and saute for a few seconds until the aromas of garlic start coming through
asafoetida (hing)(1/4 teaspoon)cloves garlic - peeled and crushed(6)sprig curry leaves - roughly chopped(2)sprig coriander (dhania) leaves - for garnish(6) - 13
Add the tomato puree, tamarind water, turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder, sugar and salt to taste
grams tamarind - soaked 1 of hot water(20 cup)cumin seeds (jeera)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)black pepper powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)-/2 teaspoons coriander (dhania) powder(1)red chilli powder(1 teaspoon)salt - or to taste(1 teaspoon)sugar(1 teaspoon)sprig coriander (dhania) leaves - for garnish(6) - 14
Give the Chettinad Poondu Rasam a stir
- 15
Add 1 cup of water or more if required to get a flowing consistency of the rasam
grams tamarind - soaked 1 of hot water(20 cup) - 16
Turn the heat to medium high and allow the Chettinad Poondu Rasam to come to a brisk boil
- 17
Once it comes to a brisk boil, turn the heat to medium - low and simmer the rasam for 10 minutes
- 18
You will notice that the Chettinad Poondu Rasam begins to froth up around the edges
- 19
This is a good indication of the rasam which got all its flavours
- 20
At this point, check the salt and spices and adjust to taste accordingly and turn off the heat
salt - or to taste(1 teaspoon) - 21
Once done, stir in the chopped coriander leaves and transfer the Chettinad Poondu Rasam to a serving bowl and serve hot
tomatoes - chopped and pureed(3)sprig curry leaves - roughly chopped(2)-/2 teaspoons coriander (dhania) powder(1)sprig coriander (dhania) leaves - for garnish(6) - 22
Serve Chettinad Poondu Rasam Recipe with Steamed rice, Muttaikose Poriyal Recipe and Elai Vadam for a healthy and light dinner
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam
A vegetarian South Indian Recipes recipe with arhar dal (split toor dal) - cooked, grams tamarind - soaked 1 of hot water, tomatoes - chopped and pureed. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
22 steps- 1
To begin making Chettinad Poondu Rasam Recipe, prep all the ingredients and keep ready
- 2
Cook the toor dal along with 1 cup of water and pressure cooker for 3 to 4 whistles
arhar dal (split toor dal) - cooked(1/4 cup)grams tamarind - soaked 1 of hot water(20 cup) - 3
Turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
- 4
Allow the pressure to release naturally
- 5
Once the pressure releases, mash the dal well to make it smooth
- 6
Extract the pulp from the soaked tamarind such that you get about 1 cup of Tamarind water
grams tamarind - soaked 1 of hot water(20 cup) - 7
Keep aside
- 8
Puree the chopped tomatoes in a mixer grinder and keep aside
tomatoes - chopped and pureed(3)sprig curry leaves - roughly chopped(2) - 9
Heat ghee in a saucepan over medium heat
ghee(1 tablespoon) - 10
Add the mustard seeds and cumin seeds
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 11
Allow them to crackle
- 12
Once it crackles, add the asafoetida, curry leaves, garlic and saute for a few seconds until the aromas of garlic start coming through
asafoetida (hing)(1/4 teaspoon)cloves garlic - peeled and crushed(6)sprig curry leaves - roughly chopped(2)sprig coriander (dhania) leaves - for garnish(6) - 13
Add the tomato puree, tamarind water, turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder, sugar and salt to taste
grams tamarind - soaked 1 of hot water(20 cup)cumin seeds (jeera)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)black pepper powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)-/2 teaspoons coriander (dhania) powder(1)red chilli powder(1 teaspoon)salt - or to taste(1 teaspoon)sugar(1 teaspoon)sprig coriander (dhania) leaves - for garnish(6) - 14
Give the Chettinad Poondu Rasam a stir
- 15
Add 1 cup of water or more if required to get a flowing consistency of the rasam
grams tamarind - soaked 1 of hot water(20 cup) - 16
Turn the heat to medium high and allow the Chettinad Poondu Rasam to come to a brisk boil
- 17
Once it comes to a brisk boil, turn the heat to medium - low and simmer the rasam for 10 minutes
- 18
You will notice that the Chettinad Poondu Rasam begins to froth up around the edges
- 19
This is a good indication of the rasam which got all its flavours
- 20
At this point, check the salt and spices and adjust to taste accordingly and turn off the heat
salt - or to taste(1 teaspoon) - 21
Once done, stir in the chopped coriander leaves and transfer the Chettinad Poondu Rasam to a serving bowl and serve hot
tomatoes - chopped and pureed(3)sprig curry leaves - roughly chopped(2)-/2 teaspoons coriander (dhania) powder(1)sprig coriander (dhania) leaves - for garnish(6) - 22
Serve Chettinad Poondu Rasam Recipe with Steamed rice, Muttaikose Poriyal Recipe and Elai Vadam for a healthy and light dinner
Rate this recipe
