Home / South Indian Recipes / Homemade Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam
Homemade Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam
Lunch

Homemade Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam

This homemade Homemade Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam recipe is flavorful, easy to prepare and suitable for Lunch diets....

⏱️

10 Min Prep

🔥

30 Min Cook

🍽️

4 Servings

🥗

Vegetarian

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
  • 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

Instructions

1
To begin making Chettinad Poondu Rasam method, prep all the elements and keep ready.bring to temperature the toor dal along with 1 cup of moisture and pressure cooker for 3 to 4 whistles.
2
Turn the bring to temperature to low and bubble gently for 3 to 4 moments and turn off the bring to temperature.
3
Allow the pressure to release naturally.
4
Once the pressure releases, mash the dal well to make it even.Extract the pulp from the soaked tamarind such that you get about 1 cup of Tamarind moisture.
5
Keep aside.Puree the cut up tomatoes in a mixer grinder and keep aside.bring to temperature ghee in a saucepan over medium bring to temperature.
6
toss in the mustard seeds and cumin seeds.
7
Allow them to crackle.Once it crackles, toss in the asafoetida, curry leaves, garlic and saute for a few seconds until the aromas of garlic start coming through.toss in the tomato puree, tamarind moisture, turmeric ground mix, red chilli ground mix, black pepper ground mix, cumin ground mix, coriander ground mix, granulated sugar and seasoning to palate.Give the Chettinad Poondu Rasam a swirl around.
8
toss in 1 cup of moisture or more if required to get a flowing consistency of the rasam.Turn the bring to temperature to medium high and allow the Chettinad Poondu Rasam to come to a brisk bubble. Once it comes to a brisk bubble, turn the bring to temperature to medium - low and bubble gently the rasam for 10 moments. You will notice that the Chettinad Poondu Rasam begins to froth up around the edges.
9
This is a good indication of the rasam which got all its flavours. At this point, check the seasoning and spices and adjust to palate accordingly and turn off the bring to temperature.Once done, swirl around in the cut up coriander leaves and transfer the Chettinad Poondu Rasam to a serving mixing bowl and enjoy fiery.enjoy Chettinad Poondu Rasam method with Steamed rice, Muttaikose Poriyal method and Elai Vadam for a good for you and light dinner.

Recipe Information

Cuisine
South Indian Recipes
Course
Lunch
Diet
Vegetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

30 mins

Total Time

40 mins
#southindianrecipes #lunch #vegetarian
Author

Master Chef

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