Araitha Rasam | Aracha Rasam | Arachuvita 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.

For normal Tomato Rasam in regular days either we use Rasam Powder or we can make Nataraj Iyer Tomato Rasam where we use green and red chili and add it directly to tamarind extract along with tomato, jaggery and salt and in one shot boil everything and finally dal is added. Both the ways are quick, easy and so yummy.

In this Araitha Rasam (Aracha Rasam), instead of using green chili, red chili or rasam powder, we are going to soak Red chili, coriander seeds and toor dal for 10 mins. Then we are going to grind those soaked ingredients along with pepper and cumin to a paste. We then add this spice paste to the tamarind extract. The freshly ground  ingredients adds a very fresh aromatic flavor to the rasam than our conventional Tomato Rasam. Also since we are soaking toor dal and grinding it we can skip adding cooked dal at the end. This variety of making Araitha Rasam (Arachivita Rasam) is so tasteful when served with hot steaming rice along with a spoon of ghee. Try this Araitha Rasam and share your comments!!!

Recipe Card

Method with Step by Step Pictures:

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

• Garnish with coriander leaves.

• Add the tempered ingredients to rasam.

SERVING

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