sujitha easy cooking

How to make Chettinad Rasam

By sujithaeasycooking

Soups and stews
Chettinad Rasam2

Rasam is a popular South Indian soup known for its tangy and spicy flavor. It is typically served as a part of a meal in South India and is considered a comfort food. Rasam is known for its distinctive taste, which is achieved through a combination of tamarind, tomatoes, and various spices. There are numerous variations of rasam, with each region and household having its own unique recipe.

Some popular types include Tomato Rasam, Pepper Rasam, Lemon Rasam, and Pineapple Rasam. Rasam is a versatile dish, and its preparation may vary across different communities and regions. It is cherished for its comforting and rejuvenating qualities, making it a staple in South Indian cuisine. Chettinad Rasam is a variant of the traditional South Indian rasam, and it hails from the Chettinad region in Tamil Nadu, India. Chettinad cuisine is known for its rich and robust flavors, and Chettinad Rasam is no exception.

Rasam is often served with steamed rice. It can be consumed on its own as a soup or alongside other dishes as part of a larger meal. It is sometimes served at the beginning of a South Indian meal as a starter or appetizer. Rasam is known not only for its delicious taste but also for its potential health benefits. The spices used, such as black pepper and cumin, are believed to aid digestion and have other medicinal properties.

Chettinad Rasam

Preparation:

  • Rasam is relatively simple to prepare. The key is to create a flavorful broth by combining tamarind extract, tomatoes, and spices.
  • The spice mix is usually prepared by dry-roasting and grinding cumin, black pepper, and other spices.
  • The broth is then seasoned with a tempering (tadka) of mustard seeds, cumin seeds, curry leaves, and sometimes garlic.

Varieties:

  • There are numerous variations of rasam, with each region and household having its own unique recipe.
  • Some popular types include Tomato Rasam, Pepper Rasam, Lemon Rasam, and Pineapple Rasam.

Serving:

  • Rasam is often served with steamed rice. It can be consumed on its own as a soup or alongside other dishes as part of a larger meal.
  • It is sometimes served at the beginning of a South Indian meal as a starter or appetizer.

Ingredients to know:

  • Tamarind: Rasam gets its tangy flavor from tamarind, which is typically soaked in water to extract its juice.
  • Tomatoes: Ripe tomatoes are often used to add both acidity and sweetness to the dish.
  • Spices: Common spices include black pepper, cumin, mustard seeds, fenugreek seeds, and asafoetida. Some variations may also include coriander and curry leaves.
  • Chilies: Rasam is known for its spiciness, and green chilies or dried red chilies are used to add heat.
  • Garlic: Some recipes include garlic for additional flavor.

Table Of Contents

  1. About the Ingredients for Rasam
  2. Step by step instruction for Chettinad Rasam recipe
  3. Speciality of Chettinad Cuisine
  4. PIN

About the Ingredients for Rasam

Chettinad Rasam is a variant of the traditional South Indian rasam, and it hails from the Chettinad region in Tamil Nadu, India. Chettinad cuisine is known for its rich and robust flavors, and Chettinad Rasam is no exception. Here are some key differences that set Chettinad Rasam apart:

  1. Spice Level:
    • Chettinad Rasam is renowned for its heightened spice levels. It tends to be spicier compared to regular rasam. The Chettinad region is known for its use of bold and aromatic spices, and this is reflected in their rasam preparation.
  2. Special Spice Blend:
    • Chettinad Rasam often includes a unique spice blend that distinguishes it from other rasam varieties. The spice mix may include ingredients like fennel seeds, poppy seeds, and grated coconut, adding a depth of flavor to the rasam.
  3. Garlic:
    • Garlic is a prominent ingredient in Chettinad Rasam. Many recipes call for the addition of crushed or minced garlic during the tempering process, contributing a pungent and aromatic element to the dish.
  4. Tomatoes:
    • While regular rasam typically includes tomatoes, Chettinad Rasam may have a higher quantity of tomatoes or use a specific variety of tomatoes that enhance the overall flavor and tanginess.
  5. Tempering (Tadka):
    • The tempering process in Chettinad Rasam is crucial and distinctive. It often involves the use of mustard seeds, cumin seeds, fenugreek seeds, curry leaves, asafoetida (hing), and sometimes grated coconut.
  6. Usage of Curry Leaves:
    • Chettinad Rasam is likely to have an abundance of fresh curry leaves. Curry leaves are a staple in Chettinad cuisine and are used generously for their unique aroma and flavor.
  7. Serving Style:
    • Chettinad Rasam is typically served with steamed rice. It can be enjoyed on its own or as an accompaniment to a variety of Chettinad dishes, which are often rich and flavorful.
  8. Regional Variations:
    • It’s important to note that there can be variations in Chettinad Rasam recipes even within the Chettinad region. Different families may have their own secret ingredients and techniques that make their Chettinad Rasam distinct.

Chettinad Rasam is a testament to the culinary diversity within South Indian cuisine. The use of bold spices, garlic, and a unique spice blend contribute to its distinctive and flavorful profile.

Step by step instruction for Chettinad Rasam recipe

1. Heat a kadai Dry roast the Jeera, Pepper, Coriander Seeds and Red chilli.  Set them aside and in the same pan add the Peeled garlic and Roughly chopped tomatoes and fry them without adding oil.

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 2. Bring down all the roasted ingredients to room temperature and grind in a mixer to a coarse paste.
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 3. Heat a pan with sesame oil, temper with mustard, Red chilli, Curry leaves,  add in the Grounded paste. Cook in low medium flame.
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 4. Fry till the oil separates,  add in the Hing/Perrungayam, turmeric powder and saute well.
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5. Add in the Tamarind water and Bring this to boil in low flame.
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 6. This is the point, don’t boil the rasam extremely, once you saw the bubbles like this, switch off  the flame then add in the jaggery piece and chopped coriander leaves, add in the salt and keep it covered for 15 mins.
Screen Shot 2015 01 20 at 1 10 57 pm

Notes

    • Adding Salt in the Last step and adding Jaggery in the last stage is the best trick to make a good rasam..
    • If you wish to Have more spicy version then add 1/2 tsp of rasam powder along with the Turmeric powder. 
    • Original recipe suggest to roast the tomato, garlic and Red chilli in Direct flame, i altered to my convenience..

Chettinad Rasam

Speciality of Chettinad Cuisine

  1. Rich and Robust Flavors: Chettinad cuisine is known for its bold and robust flavors. A variety of aromatic spices, such as black pepper, cumin, fennel seeds, cardamom, and cloves, are used in generous quantities to create dishes with a depth of taste.
  2. Special Spice Blend: Chettinad dishes often feature a special spice blend that includes a mix of various spices like coriander seeds, cumin seeds, fennel seeds, poppy seeds, and more. This unique blend adds a layer of complexity to the dishes.
  3. Heat and Spice: Chettinad cuisine is characterized by its spiciness. Dishes can be quite fiery, with the use of red and green chilies, black pepper, and other hot spices. This heat is balanced with other flavors to create a harmonious taste.
  4. Local Ingredients: The cuisine makes extensive use of locally available ingredients, including groundnuts, coconut, tamarind, and curry leaves. The use of these fresh and regional ingredients enhances the authenticity of Chettinad dishes.
  5. Non-Vegetarian Specialties: Chettinad cuisine is particularly known for its extensive array of non-vegetarian dishes. The Chettiars, the community from the Chettinad region, historically engaged in trade and commerce, leading to a prosperous lifestyle that included indulging in elaborate and richly flavored meat and seafood dishes.
  6. Variety of Dishes: Chettinad cuisine offers a wide range of dishes, including gravies, curries, rice preparations, snacks, and desserts. Each dish has its own unique preparation method and spice profile, contributing to the diversity of the cuisine.
  7. Influence of Chettinad Mansions: The opulent Chettinad mansions, known as “Chettinad houses” or “Nattu Kottai,” have played a role in influencing the cuisine. The grandeur of these homes is reflected in the elaborate and flavorful feasts prepared by Chettinad cooks.
  8. Culinary Techniques: Chettinad cuisine employs various culinary techniques such as deep-frying, roasting, and slow-cooking, contributing to the distinctive textures and flavors of the dishes.
  9. Cultural Heritage: Chettinad cuisine is deeply rooted in the cultural heritage of the Chettiar community. Many recipes have been passed down through generations, preserving the authenticity of the dishes.

The special allure of Chettinad cuisine lies in its rich and bold flavors, unique spice blends, and a culinary tradition that has been shaped by history, culture, and the availability of local ingredients. The cuisine has gained popularity not only in South India but also internationally, attracting food enthusiasts with its diverse and flavourful offerings.

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