Chettinad Rasam Recipe

Chettinad Rasam is an ideal lunch recipe served with rice and pappad. Learn how to make/prepare Chettinad Rasam by following this easy recipe.
Chettinad Rasam Recipe
Preparation Time 20 Minutes
Cooking Time 40 Minutes
Difficulty Easy
Rating 3.6 / 10 (8 votes)
Recipe Type Veg.
Serves 4
  • 1 cup Toor Dal
  • 1 Tomato (diced)
  • 1 Tamarind, marble sized
  • 8 Garlic Cloves (crushed)
  • 1 tsp Ginger (crushed)
  • 2tsp Coriander (finely chopped)
  • 1 tsp Methi Seeds
  • 1 tsp Coriander Seeds
  • 1 tsp Pepper
  • 1 tsp Cumin Seeds
  • 3 tsp Saunf
  • 4 Red Chilies
How to make Chettinad Rasam:
  • Soak tamarind in water and extract juice out of it.
  • Cook dal in pressure cooker till it is soft.
  • Take a pan and dry roast pepper, ½ tsp cumin seeds, saunf, coriander seeds, red chilies, methi seeds and then grind it to make powder.
  • Take a saucepan and heat 2 tsp oil in it. When hot, put mustard seeds in it along with ½ tsp cumin seeds.
  • When the seeds start to crackle, put 1 red chili and saute.
  • Now, put chopped tomatoes, tamarind juice, ginger, garlic, 1 cup of water, salt to taste and the prepared spice powder.
  • Cover it and let it cook till it starts emitting a special aroma of cooked masala.
  • Add cooked toor dal, cover it and let it boil for another 3 to 5 minutes.
  • Garnish it with freshly chopped coriander leaves and serve hot with rice and pappad.