Authentic Tamil Nadu Chettinad Poondu Rasam
A fiery and aromatic garlic pepper soup rooted in the Chettinad tradition, crafted to soothe the throat and stimulate the appetite. Pungent garlic cloves and freshly crushed spices simmer in tangy tamarind water for a truly invigorating experience.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Coarsely crush the black peppercorns, cumin seeds, and dried red chilies using a mortar and pestle.
2
Heat sesame oil in a heavy-bottomed vessel and splutter the mustard seeds.
3
Add the curry leaves, asafoetida, and crushed garlic cloves, sautéing until the garlic turns golden brown.
4
Add the chopped tomatoes and cook until they soften completely and release their juices.
5
Pour in the extracted tamarind water along with turmeric powder and salt.
6
Add the coarsely ground pepper-cumin-chili mixture and bring the rasam to a gentle frothing boil.
7
Turn off the heat immediately once froth forms on top, garnish with fresh coriander leaves, and serve hot with steamed rice.
Ingredients
20 peeled garlic cloves, lightly crushed
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted into 3 cups of water
1 tablespoon whole black peppercorns
1 tablespoon cumin seeds
2 dried red chilies
A handful of fresh coriander leaves, chopped
1 sprig of curry leaves
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
Salt to taste
*This AI-generated recipe may contain inaccuracies.