Arachuvitta Rasam | How to make Arachuvitta Rasam

By mohan ram ap  |  20th Dec 2015  |  
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Arachuvitta Rasamby mohan ram ap
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About Arachuvitta Rasam Recipe

A sweet spicy drink best tastes hot and with papad.

Arachuvitta Rasam is a delicious dish which is liked by the people of every age group. Arachuvitta Rasam by mohan ram ap is a step by step process by which you can learn how to make Arachuvitta Rasam at your home. It is an easy recipe which is best to understand for the beginners. Arachuvitta Rasam is a dish which comes from South Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Arachuvitta Rasam takes 60 minute for the preparation and 25 minute for cooking. The aroma of this Arachuvitta Rasam make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Arachuvitta Rasam will be the best option for you. The flavor of Arachuvitta Rasam is unforgettable and you will enjoy each and every bite of this. Try this Arachuvitta Rasam at your weekends and impress your family and friends.

Arachuvitta Rasam

Ingredients to make Arachuvitta Rasam

  • Toor dal 1 cup
  • Daniya 2 tsp
  • jeera 2 tsp
  • 5 Whole Black pepper corns
  • green chillies 2
  • curry leaves 10
  • water as required
  • turmeric powder 1 pinch
  • salt as required
  • tomato 2
  • tamarind paste 1/4 cup
  • asafoetida a pinch
  • Oil or ghee 2 to 3 tbsp

How to make Arachuvitta Rasam

  1. Soak toor dall, 1 teaspoon jeera, daniya, pepper corns, green chillies and curry leaves in water for 40 minutes and then grind it to a fine paste.
  2. Boil 2 to 2 1/2 cup water along with tomato, salt and turmeric powder.
  3. When it comes to a boil add the ground paste and tamarind paste and cook till the raw smell goes away.
  4. After it cooks, temper with oil, mustard, Jeera, asafoetida and curry leaves and pour it in the above mixture.

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