Arachavitta Rasam

Rasam is one of our must have dish in our morning meals in almost all south Indian esp Tamil households. The variety of rasam made is mind boggling , while the traditional Rasam calls for a specially mixed blend of ingredients, dry roasted or sun dried and commercially milled , there are also several quick fix rasam types that come so handy when you have run out of the stock of Rasam powder or simply because you crave a different taste in rasam . one such handy recipe is the arachavitta rasam , which simply means ground spices for rasam . The best part of making this yummy rasam , it doesnt need any dal , though it can be added if you have some cooked dal and water to add .

As the ingredients used are fresh, roasted and blended to a powder or paste , the aroma of such arachavitta rasam is very heady and inviting and i usually have bigger helping of rasam rice with hot ghee and any poriyal as side dish .

Delicious fresh rasam , prepared with freshly roasted ingredients and the absence of cooked dal water is not noticed . a must try for a change .

Servings5

Prep Time10 minutes

Cook Time8 minutes

Ingredients :

• 3nos small ripe tomatoes

• 1 tbsp toor dalroast ingredients with 1 tsp coconut oil

• 10 nos pepper corns

• 1/2 tsp cumin seeds

• 5nos methi seeds

• 1tbsp coriander seeds

• 2nos red chillies

• 3tbsp fresh coconut

• pinch asafoetida powder

• 1cup thin tamrind water

• pinch turmeric powder

• as required salt

• few curry leaves

• 1tbsp chopped coriander leaves

• 1/2tsp mustard seedsfor tempering

• 1/4 tsp cumin seeds

• 2nos broken red chillies

• few curry leaves

• pinch of asafoetida powder

Instructions

1. take a pan , add some coconut oil , roast ingredients mentioned , pinch of hing , 5 methi seeds , 1 tbsp coriander seeds 2 red chillies ,toor dal, pepper, curry leaves , cumin seeds , 3 tbsp grated coconut

2. oil roast and powder all along with coconut , in mixie . add one small chopped tomato to the powder and make a fine paste by adding little water to mixie jar. keep this ground paste aside

3. take a vessel, add tamrind water, chopped tomatoes, salt, curry leaves, turmeric powder allow to boil

4. add the ground paste to boiling rasam mixture. dilute as needed, adjust salt, and allow to boil gently garnish with coriander leaves temper with mustard seeds, curry leaves , cumin , red chillies with some coconut oil or ghee pour tempering over the rasam .

5. this rasam doesnt need cooked toor dal

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