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Araitha Rasam | Aracha Rasam | Arachuvita Rasam
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4.60 from 10 votes

Araitha Rasam | Aracha Rasam | Arachuvitta Rasam

In Araitha Rasam, we are going to make a freshly ground Rasam masala instead of using the ready made rasam powder. Freshly ground rasam masala gives a nice and fresh flavour to the rasam. Also here as we are grinding the masala freshly, we are not going add cooked dal finally. This araitha rasam goes well with vathakuzhambu, poricha kuzhambu or even for paruppu thugayal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Rasam
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 70kcal
Author: Sowmya Venkatachalam

Equipment

  • Mixer Grinder
  • Heavy Bottomed Pan
  • Sauce Pan

Ingredients

  • 1 Gooseberry Size Tamarind
  • 2 Tomato Chopped
  • 1 teaspoon Salt Adjust As Needed

For Grinding

  • 3 Red Chili
  • 1 tablespoon Coriander Seeds
  • 1 tablespoon Toor Dal (Pigeon pea)
  • 1 teaspoon Peppercorns
  • 1 teaspoon Cumin Seeds

For Tempering

  • 1 teaspoon Ghee
  • 1 teaspoon Mustard Seeds
  • Few Curry Leaves

Instructions

Soaking

  • Soak the tamarind in water and extract the juice
  • Soak the red chillies, coriander seeds and toordal, pepper and cumin seeds in water for 10 mins.

Grinding

  • After 10 mins, drain water from soaked ingredients. Take it to mixer jar along with add curry leaves and 1 tomato.
  • Grind it to smooth paste

Cooking tamarind & tomato

  • Chop other tomato and add to the tamarind water along with salt and hing in a heavy bottomed pan.
  • Allow the tamarind juice to boil for 5 mins to get rid off the raw smell of the tamarind juice and also to get the tomato cooked well.
  • When the raw smell of tamarind goes off, add the ground rasam paste and allow it to boil for 2 mins.
  • Add 2 cups of water to the rasam. Keep the flame medium till a frothy layer forms on top of the rasam. Switch off the flame. Do not bring the rasam to boil.

Tempering

  • Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves, give a mix and swtich off the flame

Finishing Rasam

  • Add the tempered ingredients to rasam.
  • Garnish with coriander leaves.

Serving

  • Serve the delicious Aracha Rasam with Paruppu thogayal and Papad!

Video

Notes

  1. We can add garlic too if you like along with other grinding ingredients 
  2. Do not over cook the rasam, as the freshly ground rasam spice paste will become bitter
  3. Always its a good practice not to boil the rasam after adding water and adjusting the consistency as the flavor would fade off

Nutrition

Serving: 1Cup | Calories: 70kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g