Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam
Delve into the rich culinary heritage of South India with the Chettinad Poondu Rasam, a delightful and invigorating garlic-based soup that offers a medley of flavors, perfect for invigorating the senses and warming the soul. This recipe is not only simple to prepare but also embodies the traditional spices and methods that make Chettinad cuisine so beloved. Serve this rasam hot with steamed rice and a side of stir-fried vegetables for a wholesome meal that embodies the essence of South Indian comfort food.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/4 cup (cooked) |
| Tamarind | 20 grams (soaked in 1 cup hot water) |
| Tomatoes | 3 (chopped and pureed) |
| Ghee | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Garlic | 6 cloves (peeled and crushed) |
| Curry leaves | 2 sprigs (roughly chopped) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Coriander (Dhania) powder | 1-1/2 teaspoons |
| Red Chilli powder | 1 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Sugar | 1 teaspoon |
| Coriander (Dhania) leaves | 6 sprigs (for garnish) |
Nutritional Information
| Nutritional Component | Amount per Serving (Approx.) |
|---|---|
| Calories | 150 |
| Protein | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Fat | 4 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
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Preparation: Begin by gathering and preparing all the ingredients to ensure a smooth cooking process. This will streamline your experience and help you focus on creating the perfect Chettinad Poondu Rasam.
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Cooking the Dal: In a pressure cooker, combine the toor dal with 1 cup of water. Pressure cook for 3 to 4 whistles on medium heat. Once done, reduce the heat to low and simmer for an additional 3 to 4 minutes before turning off the heat. Allow the pressure to release naturally. Afterward, mash the cooked dal well until smooth and set aside.
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Tamarind Preparation: While the dal is cooking, extract the pulp from the soaked tamarind to yield approximately 1 cup of tamarind water. This step is crucial as it contributes to the signature tangy flavor of the rasam.
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Tomato Puree: Puree the chopped tomatoes using a mixer grinder or blender until smooth. This puree will form the base of your rasam, imparting a rich color and flavor.
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Tempering the Spices: In a saucepan, heat the ghee over medium heat. Add the mustard seeds and cumin seeds, allowing them to crackle and release their aromatic oils. Once they start popping, add the asafoetida, curry leaves, and crushed garlic. Sauté for a few seconds until the garlic releases its fragrant aroma.
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Combining Ingredients: Stir in the tomato puree along with the tamarind water, turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder, sugar, and salt to taste. Mix well to combine all the ingredients into a cohesive mixture.
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Adjusting Consistency: To achieve the desired consistency of the rasam, add an additional cup of water, or more if necessary. Stir the mixture gently.
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Simmering: Increase the heat to medium-high and bring the rasam to a vigorous boil. Once it reaches a boil, reduce the heat to medium-low and allow it to simmer for about 10 minutes. You will notice the rasam beginning to froth at the edges, indicating that it is developing its rich flavors.
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Final Touches: After simmering, taste and adjust the seasoning if necessary, adding more salt or spices according to your preference. Turn off the heat and stir in the chopped coriander leaves, which add a fresh note to the dish.
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Serving: Transfer the hot Chettinad Poondu Rasam to a serving bowl and garnish with additional coriander leaves if desired. This rasam is best enjoyed piping hot.
Serving Suggestions
For a truly delightful meal, serve your Chettinad Poondu Rasam with steamed rice, accompanied by Muttaikose Poriyal (a stir-fried cabbage dish) and Elai Vadam (crispy rice crackers). This combination not only elevates the flavors but also brings a wholesome balance to your dining experience, perfect for a light and nutritious dinner.
Embark on a culinary journey with this Chettinad Poondu Rasam, and let its vibrant flavors dance on your palate while embracing the comfort of traditional South Indian cuisine.
