Authentic Tamil Nadu Chettinad Poondu Rasam with Steamed Ponni Rice
Experience the fiery and therapeutic flavors of this classic garlic-infused rasam from Chettinad. Brimming with freshly pounded spices and tangy tamarind, it is a comforting bowl of warmth.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Coarsely pound the black peppercorns, cumin seeds, and dry red chilies using a mortar and pestle.
2
Extract thick juice from the soaked tamarind and set aside.
3
Heat sesame oil in a heavy-bottomed vessel and splutter the mustard seeds.
4
Add asafoetida, curry leaves, and the coarsely crushed garlic cloves, sautéing until fragrant.
5
Add the chopped tomatoes and cook until they turn soft and mushy.
6
Stir in the freshly pounded pepper-cumin-chili paste and turmeric powder, cooking for another minute.
7
Pour in the tamarind extract and three cups of water, then season with salt.
8
Bring the mixture to a gentle froth over medium heat, making sure it does not come to a rolling boil.
9
Garnish with freshly chopped coriander leaves and turn off the heat.
10
Serve hot alongside steaming Ponni rice and a dollop of ghee.
Ingredients
20 cloves peeled garlic, coarsely crushed
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked in warm water and extracted
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 dry red chilies
1 sprig fresh curry leaves
1/2 teaspoon turmeric powder
2 tablespoons coriander leaves, chopped
2 tablespoons sesame oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.