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.
| Preparation Time | 10 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
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| Aracha Rasam |
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Rasam |
| Recipe Cuisine | North Indian |
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| Aracha Rasam |
Ingredients:
| Tamarind | 1 small lemon size |
| Tomato | 1 |
| Salt | To Taste |
For Grinding:
| Red Chillies | 2 |
| Pepper | 1/2 teaspoon |
| Coriander Seeds | 2 teaspoon |
| Thur dal | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
For Seasoning:
| Ghee | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | few |
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| Araitha Rasam |
- Soak the tamarind in water and extract the juice
- Soak the red chillies, coriander seeds and thurdhal in water for 10 mins .Chop the tomatoes and add to the tamarind water along with salt and hing in a heavy bottomed pan and let the mixture boils for sometime till the raw smell goes off.
- Drain and Add the soaked chillies, coriander seeds and thurdal to the mixer along with pepper and cumin seeds and grind it to a nice paste and add the salt.
- When the raw smell of tamarind goes off, add the ground rasam powder and adjust the water level and let the rasam boils for 5 minutes, then switch off the flame.In a separate pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curryleaves. Add these to the rasam.
- Now the delicious Ariatha Rasam is ready to serve with plain rice
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| Aracha Rasam |