'Rasam' is a traditional South Indian Soup that is made using the 'Ras' or juice of particular vegetables and even fruits. They are excellent for good health and can be had daily. I make rasam on a daily basis and try various varieties of rasam. Today, I am sharing a 'Sunday Special' rasam . 'Garlic' has innumerable health benefits and it is recommended to use atleast a small amount of garlic in your daily diet.
I use my ' Chettinad Rasam powder' to make this rasam . If you have already prepared this rasam powder, then making this rasam is going to be a breeze. However, you can also use any of your fresh rasam powders to make this recipe!
Crushing the whole tomatoes with hand and extracting the juice adds to the taste of the rasam. I also add the garlic (whole) as it is easier to fish them out of the rasam ! Enjoy this rasam along with steaming hot rice, ghee and appalam.
Chettinad Poondu Rasam :
Preparation time : 5 minutes
Cooking time : 25 minutes
1 cup = 250 ml cup
Special Vessel : Iron ladle for tempering the rasam.
1 cup & 1/2 cup tuvar dal/toor dal/pigeon peas water ( wash and cook 1/4 cup dal with a pinch of turmeric and 1 cup of water , mash/whisk and add 1/2 cup of water and dilute)
1 gooseberry size(amla size) ball of tamarind ( soak it in 1 cup of hot water , extract the juice)
2 small ripe tomatoes
20-25 garlic pods ( peeled)
1 sprig curry leaves ( tear roughly)
salt to taste
1 tablespoon + 1 teaspoon Chettinad Rasam Powder
1/2 teaspoon black peppercorns
1 teaspoon cumin seeds/jeera
1 teaspoon coriander seeds
For tempering :
1 teaspoon ghee/clarified butter
1/2 teaspoon mustard seeds
pinch of asafoetida
For garnish :
Cilantro leaves ( roughly chopped)
Tip: Add 1/2 cup extra water .
3. Now add 1 cup of water , Chettinad Rasam powder, salt and let it simmer over low flame for 10 minutes.
Tip: The garlic will be tender by now. Taste and add more water if required.
7. Heat an iron ladle or a small pan with ghee. Temper with mustard seeds and a pinch of asafoetida. Pour it into the rasam.
8. Garnish with fresh cilantro leaves.
Your delicious Chettinad Poondu Rasam is ready to be served. You can also try my Tambrahm Style Paruppu Urundai rasam, Village Style Milagu Rasam and Kongunadu Brinjal Rasam .
Happy Cooking !