Arachu-vitta Rasam / அரச்சுவிட்ட ரசம்

This is a special Rasam, which you don’t come across very often. Thanks to my Mom, who taught me the recipe.

SERVING SIZE – 4

INGREDIENTS:

• Tamarind Extract – 1.5 cup
• Turmeric powder – ¼ tsp
• Tomato (Medium) – 1 no
• Salt – to taste
• Hing – 1/4 tsp
• Coriander leaves – few
• Ghee – 1/2 tbsp
• Mustered seeds – 1 tsp
• Crushed Pepper and cumin seeds – ½ tsp

TO GRIND:

• Toor dal – 1 tbsp
• Cumin seeds – 1 tsp
• Red chili – 2 nos [or] to taste
• Curry leaves – 1 sprig

PREPARATION:

• Soak the toor dal for half an hour. And grind it with cumin seeds, red chili and curry leaves to a smooth paste. This step is what differentiates this Rasam  from a regular Rasam.
• Take a vessel and add tamarind extract, chopped tomato, turmeric powder,hing and salt. Boil until the raw smell is gone.
• Add the ground paste and 1.5 cup of water into it. Mix it well. Let it boil until foam comes. Cook it in the medium flame. Garnish it with few coriander leaves.
• For seasoning: Take a kadai and heat the ghee, add mustered seeds. When it splutters, add crushed cumin and pepper and have a quick mix. Pour it in to the Rasam.
• Serve it hot with Rice and Pappad/Veg-curry.