Chettinad Style Poondu Rasam/Garlic Rasam
arhar dal – cooked
tamarind – soaked in 1 cup of hot water to extract the juice
tomatoes – ripe
garlic – peeled
curry leaves – roughly torn
salt to taste
1 tbsp + 1 tsp
whole black peppercorns
coriander leaves for garnish – roughly chopped
How to make Chettinad Style Poondu Rasam/Garlic Rasam
- Cook the toor dal with 1 cup of water.
- Pressure cook for 3-4 whistles.
- Allow the pressure to release naturally.
- Mash the dal well to make it smooth.
- Combine the tamarind juice, two roughly chopped tomatoes, peeled garlic pods and curry leaves in a saucepan.
- Cover and cook at a low temperature for 5-7 minutes.
- Add 1 cup of water, rasam powder, and salt.
- Let simmer over low flame for 10 minutes.
- Add the cooked dal and continue to cook at a low temperature for one minute.
- Note: Adjust the consistency of the rasam, by adding more water as needed
- Crush the peppercorns, jeera and coriander seeds into a powder.
- add the powder to the rasam.
- Remove from heat when the rasam begins to froth on the sides and from the center.
- Heat a tadka pan with ghee.
- Temper using mustard seeds and a pinch of asafoetida.
- Pour into the chettinad poondu rasam.
- Garnish with fresh cilantro leaves and serve.
There are more than 200 variations of Rasam, each tasting as delicious as the other.