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.

Recipe link for Aracha Rasam - http://bit.ly/2WL31WM
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INGREDIENTS (Servings : 4)

1 Gooseberry Size Tamarind
2 Tomato Chopped
1/4 tsp Turmeric Powder
1 Pinch Asafoetida
Salt As Needed

FOR GRINDING

2 Red Chili
1 tbsp Coriander Seeds
1 tsp Peppercorns
1 tbsp Toor Dal (Pigeon pea)
½ tsp Cumin Seeds

FOR TEMPERING

1 tsp Ghee
1 tsp Mustard Seeds
Few Curry Leaves

Soak the tamarind in water and extract the juice

Soak the red chillies, coriander seeds, thurdhal, pepper and cumin 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 along with 1 tomato roughly chopped and grind it to a nice paste

When the raw smell of tamarind goes off, add the ground paste and adjust the water level and let the rasam boils for 2 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