Authentic Tamil Nadu Chettinad Poondu Rasam with Steamed Rice
A fiery and aromatic South Indian soup packed with garlic, fresh pepper, and tangy tamarind. This comforting rasam aids digestion and warms the soul when served over steaming hot rice.
35min
Total Time
4
Servings
Tamil Nadu (Chettinad)
Cuisine
Recipe
1
Coarsely crush the black peppercorns, cumin seeds, and half of the garlic cloves using a mortar and pestle.
2
Extract thick tamarind juice from the soaked tamarind and set aside.
3
Heat sesame oil in a heavy-bottomed pan or manpaanai (clay pot) over medium heat.
4
Add mustard seeds and let them splutter, then add asafoetida, dried red chillies, and curry leaves.
5
Add the remaining whole garlic cloves and sauté until they turn lightly golden.
6
Add the chopped tomatoes and cook until they soften and turn mushy.
7
Pour in the extracted tamarind water, turmeric powder, and salt.
8
Add the coarsely crushed pepper, cumin, and garlic mixture along with 3 cups of water.
9
Bring the mixture to a gentle boil, then simmer on low heat for about 10 minutes until the raw tamarind smell disappears.
10
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with steamed rice.
Ingredients
20 cloves garlic, peeled and lightly crushed
2 ripe tomatoes, finely chopped
A lemon-sized ball of tamarind, soaked in warm water and extracted
1 tbsp black peppercorns
1 tbsp cumin seeds
2 dried red chillies
A sprig of fresh curry leaves
1/2 tsp turmeric powder
2 tbsp sesame oil
1 tsp mustard seeds
1/4 tsp asafoetida (hing)
Fresh coriander leaves for garnishing
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.