Chettinad Poondu Rasam Recipe | Spicy Garlic Rasam

Step 1: To begin making Chettinad Poondu Rasam Recipe, prep all the ingredients and keep ready

Step 2: Cook the toor dal along with 1 cup of water and pressure cooker for 3 to 4 whistles

Step 3: Turn the heat to low and simmer for 3 to 4 minutes and turn off the heat

Step 4: Allow the pressure to release naturally

Step 5: Once the pressure releases, mash the dal well to make it smooth

Step 6: Extract the pulp from the soaked tamarind such that you get about 1 cup of Tamarind water

Step 7: Keep aside

Step 8: Puree the chopped tomatoes in a mixer grinder and keep aside

Step 9: Heat ghee in a saucepan over medium heat

Step 10: Add the mustard seeds and cumin seeds

Step 11: Allow them to crackle

Step 12: Once it crackles, add the asafoetida, curry leaves, garlic and saute for a few seconds until the aromas of garlic start coming through

Step 13: Add the tomato puree, tamarind water, turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder, sugar and salt to taste

Step 14: Give the Chettinad Poondu Rasam a stir

Step 15: Add 1 cup of water or more if required to get a flowing consistency of the rasam

Step 16: Turn the heat to medium high and allow the Chettinad Poondu Rasam to come to a brisk boil

Step 17: Once it comes to a brisk boil, turn the heat to medium - low and simmer the rasam for 10 minutes

Step 18: You will notice that the Chettinad Poondu Rasam begins to froth up around the edges

Step 19: This is a good indication of the rasam which got all its flavours

Step 20: At this point, check the salt and spices and adjust to taste accordingly and turn off the heat

Step 21: Once done, stir in the chopped coriander leaves and transfer the Chettinad Poondu Rasam to a serving bowl and serve hot

Step 22: Serve Chettinad Poondu Rasam Recipe with Steamed rice, Muttaikose Poriyal Recipe and Elai Vadam for a healthy and light dinner