Easiest Way to Make Perfect Arachuvitta Rasam

Arachuvitta Rasam. The authentic Palakkad Brahmin cooking in Tamil. Arachuvitta Sambar Recipe with step by step pics. In tamil language The word 'arachuvitta' means 'to grind'. the sambar is made with roasted spices, which are then ground with fresh coconut.

The speciality of this rasam is we add coconut, grounded along with other spices which make the rasam little thicker, so we can call this as 'Arachuvitta Rasam' too. Arachuvitta Rasam Recipe, is an aromatic and flavourful recipe. Arachuvitta Sambar is very tastier than the sambar made with store bought sambar powder. 'Arachuvitta' in Tamil means 'Freshly Ground'. You can cook Arachuvitta Rasam using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Arachuvitta Rasam

1. You need 20 gms of tamarind (soaked into warm water).
2. Prepare 1 of tomato medium sized, finely chopped.
3. It's 1/4 tsp of turmeric powder.
4. It's 1/2 tsp of cumin seeds.
5. You need 1/2 tsp of whole black pepper.
6. You need 1 tbsp of arahar daal or toor daal.
7. Prepare 2 of dry red chillies.
8. It's 1 of green chilli slit.
9. Prepare 1 of spring curry leaves.
10. You need 2 of spring coriander leaves (roughly chopped).
11. Prepare 1 tsp of ghee.
12. It's to taste of Salt.

Mysore Rasam Recipe - Arachuvitta Rasam - Rasam Varieties. Mysore rasam recipe with freshly ground rasam powder - South Indian arachuvitta rasam. Arachuvitta Sambar - Sambar with freshly ground masalas, very flavourful can be served as sidedish for rice or even for idlis and dosas. The word sambar brings back the memories of Coimbatore's.

Arachuvitta Rasam step by step

1. Take a pan heat it on medium flame.dry roast arhar daal black pepper corns, dry red chilli, cumin seeds..
2. Take a mixture jar and make a fine powder of it. Now heat pan add soaked tamarind, chopped tomato..
3. Add green chilli, turmeric powder and enough water and boil until tomatoes are well cooked and raw smell of tamarind goes away. Now add rasam powder which made before and salt.
4. Simmer it for another 10 mins. Now it's done. Switch off the flame. Now heat ghee in a small tadka pan add mustard seeds and let it be the crackle. Then add asafoetida..
5. Than add curry leaves and dry red chilli. Once the curry leaves crackle switch off the flame and transfer this tadka to the pan in which you have cooked the rasam..
6. Now transfer it into serving bowl and garnish it with the chopped coriander leaves. Serve it hot with steamed rice or idli or Vadas...

Mysore rasam recipe, rasam with fresh ground masala. Vengaya Sambar and urulaizkizhangu curry are a classic combo. It is no doubt our family favorite too. This combination is usually a weekend special in our house. This is a some what different garlic rasam where instead of adding the garlic cloves to the rasam we grind them.