Chettinad Poondu Rasam | Garlic Rasam from Chettinad | How to make Garlic Rasam at home | Stepwise Pictures | Glutenfree Recipe

Hi Supermoms,

'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

Serves: 4-6

1 cup = 250 ml cup

Special Vessel : Iron ladle for tempering the rasam.

Ingredients :

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

Rasam Powders:

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)

Method:

1.  In a medium size vessel, add the tamarind juice,  two roughly chopped tomatoes , peeled garlic pods, curry leaves.
Tip: Add 1/2 cup extra water .

2. Cook them over low flame for 5 -7 minutes ( 3/4 covered of the vessel  covered with a lid.
3. Now add 1 cup of water , Chettinad Rasam powder, salt and let it simmer over low flame for 10 minutes.

4. Add the diluted dal water and continue to cook over low flame for one minute.
Tip: The garlic will be tender by now. Taste and add more water if required.

5. Freshly powder peppercorns, jeera and coriander seeds and add it to the rasam.

6. You will see the rasam froths on the sides and the centre. Switch off.

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 .

Note : You can also crush or grind 2 garlic pods and add it to the tamarind juice in the beginning if you like strong garlic flavour.

Happy Cooking !

With love,

Masterchefmom