- 1/4 cup arhar dal – cooked
- 20 g tamarind – soaked in 1 cup of hot water to extract the juice
- 2 tomatoes – ripe
- 20 cloves garlic – peeled
- 1 sprig curry leaves – roughly torn
- salt to taste
- 1 tbsp + 1 tsp rasam powder
- 1/2 tsp whole black peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ghee
- 1/2 tsp mustard seeds
- 1 pinch asafoetida
- coriander leaves for garnish – roughly chopped
This recipe for Chettinad style poondu rasam is simply out of this world. It is packed to the brim with savory flavors; everything from Chettinad masala to pounded garlic and chilies. Rasam itself is a traditional Southern Indian soup that is prepared by utilizing the juice of particular vegetables and fruits. Rasam comes in a wide variety of different types, but almost all versions of rasam go heavy on the garlic, which is one of the reasons this dish is prized for its health benefits.
Rasam is generally considered to be one of the healthier Indian dishes that a person can eat. This is mainly due to rasam’s use of various vegetables, herbs, and spices. All of the health benefits related to this rasam are amplified because they are delivered via the form of soup, which allows your body to absorb the nutrients more efficaciously. This version of rasam is especially healthy thanks to the garlic content which has natural anti-inflammatory and anti-viral properties.
How to make Chettinad Style Poondu Rasam/Garlic Rasam
There are more than 200 variations of Rasam, each tasting as delicious as the other.