Ingredients

Adjust Servings:

	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
	For Tempering
	1 tsp ghee
	1/2 tsp mustard seeds
	1 pinch asafoetida
	For Garnish
	coriander leaves for garnish – roughly chopped

Nutritional information

223

calories

50.45 g

carbohydrates

7.15 g

protein

2.05 g

fat

29 mg

sodium

0 mg

cholesterol

Chettinad Style Poondu Rasam/Garlic Rasam

Name: Chettinad Style Poondu Rasam/Garlic Rasam
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 Servings
Ingredients: arhar dal – cooked: 1/4 cup; tamarind – soaked in 1 cup of hot water to extract the juice: 20 g; tomatoes – ripe: 2; garlic – peeled: 20 cloves; curry leaves – roughly torn: 1 sprig; salt to taste; rasam powder: 1 tbsp + 1 tsp; whole black peppercorns: 1/2 tsp; cumin seeds: 1 tsp; coriander seeds: 1 tsp; ghee: 1 tsp; mustard seeds: 1/2 tsp; asafoetida: 1 pinch; coriander leaves for garnish – roughly chopped

Features:

Cuisine:

Indian

20 mins
Serves 2
Easy

Ingredients

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
For Tempering
1 tsp ghee
1/2 tsp mustard seeds
1 pinch asafoetida
For Garnish
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.