Spice and Tangy Garlic Soup

Name: Spice and Tangy Garlic Soup (Chettinad Poondu Rasam)
Cuisine: Indian
Ingredients: ¼ cup split toor dal (split pigeon peas); ¼ cup split toor dal (split pigeon peas); ¾ ounce tamarind, soaked in hot water for 15 minutes; 1 tablespoon ghee; ½ teaspoon mustard seeds; ½ teaspoon cumin seeds; ¼ teaspoon asafetida; 2 sprigs curry leaves, coarsely chopped; 6 cloves garlic, peeled and crushed; 3 tomatoes, chopped and puréed; ½ teaspoon turmeric powder; 1 teaspoon red chili powder; ½ teaspoon black pepper powder; ½ teaspoon cumin powder; 1½ teaspoons coriander powder; 1 teaspoon sugar; Kosher salt; 6 sprigs cilantro, finely chopped, for garnish

Chettinad Poondu Rasam

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

This fiery Chettinad rasam is a burst of bold flavors—infused with garlic, tamarind, and a secret blend of spices. It’s a signature South Indian soup that always brings warmth on a chilly day, reminiscent of my own childhood in Tamil Nadu.

Ingredients

¼ cup split toor dal (split pigeon peas)
¾ ounce tamarind, soaked in hot water for 15 minutes

Asia
India
Tamil Nadu
Main course
Soup
Vegetarian

Method

Cook the toor dal in 1 cup of water in a pressure cooker or electric multi-cooker for 15 minutes over medium heat. Allow the pressure to release naturally. Once the pressure releases, whisk the dal to give it a smooth texture.

Extract the pulp from the soaked tamarind to produce 1 cup of tamarind water. Set aside.

Heat the ghee in a saucepan over medium heat. Add the must