Tamil Nadu Style Arachuvitta Rasam Recipe
Description:
Arachuvitta Rasam, also known as Kalyana Rasam, is a flavorful and aromatic South Indian dish that holds a special place in wedding menus. This traditional rasam is made with freshly ground spices, which elevate the taste and aroma to perfection. The distinct and earthy flavors of tamarind, cumin, black pepper, and curry leaves, along with the rich essence of ghee, make this rasam an absolute delight. The freshly ground spice mix is what makes this rasam stand out and brings out the true essence of Tamil Nadu cuisine.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind | 20 grams (soaked in warm water) |
| Tomato | 1, finely chopped |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Green Chilli | 1, slit |
| Curry leaves | 1 sprig |
| Coriander (Dhania) Leaves | 2 sprigs, roughly torn for garnish |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Ghee | 1 teaspoon |
| Salt | To taste |
| Arhar dal (Split Toor Dal) | 2-3 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 1 |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions
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Soak the Tamarind: Begin by soaking a lemon-sized ball of tamarind in warm water for about 10 minutes. Once softened, squeeze out the pulp and set it aside for later use.
-
Prepare the Toor Dal Paste: In a separate bowl, soak the toor dal (split arhar dal) for 30 minutes. After soaking, grind it together with cumin seeds and dry red chilli to form a smooth paste using a hand mixer or stone grinder.
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Cook the Rasam Base: In a wok or kadai, add the tamarind extract, finely chopped tomatoes, slit green chilli, turmeric powder, and enough water to cover the ingredients. Bring it to a boil and cook until the tomatoes are soft, and the raw tamarind smell has disappeared.
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Add the Ground Paste: Once the base has boiled, add the freshly ground toor dal paste to the mixture. Stir well, season with salt, and let it simmer for another 10 minutes. If the rasam becomes too thick, add a bit more water to achieve your desired consistency. Let it come to a rolling boil.
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Prepare the Tadka (Tempering): In a small tadka pan, heat ghee over medium heat. Add the mustard seeds and let them splutter. While they are crackling, roughly pound the cumin seeds and black peppercorns using a mortar and pestle, then add them to the tadka. Immediately follow with the curry leaves and a pinch of asafoetida. Allow the curry leaves to crackle before turning off the flame.
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Combine and Garnish: Pour the prepared tadka into the cooked rasam and give it a good stir. Garnish with freshly torn coriander leaves to add a burst of freshness.
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Serve: Serve your Arachuvitta Rasam hot with steamed rice and a side of Carrot Poriyal for a delightful South Indian meal. You can also pair it with Medu Vada in Sambar (non-fried fritters in tangy lentil curry) to make your weeknight dinner even more special.
Pro Tip: The freshly ground spices are key to the rich taste of Arachuvitta Rasam. Don’t skip the step of grinding the toor dal, cumin, and red chilli to get the authentic flavor.
Nutritional Information:
While specific nutritional information can vary based on the portion size and ingredients used, this rasam is rich in vitamins, antioxidants, and dietary fiber, thanks to the inclusion of tamarind, tomatoes, and spices. The addition of toor dal provides protein, making it a satisfying and wholesome dish.
Enjoy this flavorful Tamil Nadu-style Arachuvitta Rasam for a taste of South India in the comfort of your home.
