Spicy Chettinad Poondu Rasam | Authentic Garlic Rasam Recipe

Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam

The Chettinad Poondu Rasam, a staple in the vibrant cuisine of South India, is a fiery and flavorful dish that’s packed with bold, aromatic spices. This spicy garlic rasam has a unique depth, thanks to the homemade rasam powder and the indulgent ghee tempering that makes it stand out. Perfectly balancing tanginess, spice, and savory warmth, it’s the ideal accompaniment to a bowl of steamed rice or as a soul-soothing starter during a comforting meal. Whether you’re enjoying it for lunch or dinner, this rasam brings the authentic taste of Chettinad to your kitchen.

Ingredients

Preparation Time

Instructions

1. Prepare Ingredients
   Begin by gathering and prepping all the ingredients. Cook the toor dal (arhar dal) in a pressure cooker with 1 cup of water for 3 to 4 whistles. Once the pressure is released, set the dal aside and mash it until smooth.

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2. Extract Tamarind Pulp
   Soak the tamarind in hot water for 10-15 minutes, and then extract the pulp. Ensure you get about 1 cup of tamarind water. Set aside.

3. Prepare Tomato Puree
   Puree the chopped tomatoes using a mixer grinder. Keep this aside as well.

4. Tempering the Spices
   In a saucepan, heat 1 tablespoon of ghee over medium heat. Once the ghee is hot, add mustard seeds and cumin seeds. Allow them to crackle, releasing their flavors. Once they crackle, add the asafoetida (hing), curry leaves, and crushed garlic. Sauté for a few seconds until the garlic becomes fragrant.

5. Combine with Tomato and Tamarind
   Add the pureed tomatoes, tamarind water, turmeric powder, black pepper powder, cumin powder, coriander powder, red chili powder, sugar, and salt to taste. Stir well to combine all the ingredients.

6. Simmer the Rasam
   Add about 1 cup of water to achieve the desired consistency for your rasam. Bring the mixture to a brisk boil over medium-high heat. Once it begins to boil, reduce the heat to medium-low and let the rasam simmer for 10 minutes. You will notice it starts to froth up around the edges — a sign that the flavors have developed beautifully.

7. Final Touches
   Taste and adjust the salt and spices as necessary. Once the rasam has simmered and the aroma has developed, turn off the heat. Stir in the freshly chopped coriander leaves.

8. Serve
   Pour the Chettinad Poondu Rasam into a serving bowl and serve it hot with steamed rice, a side of Muttaikose Poriyal (cabbage stir-fry), and Elai Vadam (crispy rice crackers) for a complete and satisfying South Indian meal.

Serving Suggestions

The Chettinad Poondu Rasam is the perfect complement to a variety of side dishes. Serve it with steamed rice for a comforting meal or enjoy it as an appetizer. For an authentic South Indian dining experience, pair it with Muttaikose Poriyal (cabbage stir-fry) and Elai Vadam (crispy rice crackers). This rasam also pairs wonderfully with a simple vegetable curry or dry stir-fry.

Nutritional Information (Per Serving)

Enjoy the warmth and depth of flavors with this spicy and aromatic Chettinad Poondu Rasam — a simple, flavorful addition to your repertoire of South Indian dishes.