For making the perfect rasam, you need the perfect rasam powder. There are a variety of ready-made rasam powders available in the market, which are good, but nothing beats the taste, authenticity, aroma and flavour of freshly prepared rasam powder at home.
⏱️ Preparation time: 5 minutes
🥘 Cooking time: 15 minutes
⏳ Total duration: 20 minutes
Cuisine: South Indian
🍽️ Makes about 1 kg of rasam powder / serves about 3 to 4 persons (approx. 1 litre of rasam)
Ingredients:
- Coriander seeds (dhaniya): 250 gms / (3 – 4 tbsp)
- Toor dal (split pigeon pea): 1/2 cup / (1 tbsp)
- Black peppercorns: 1/2 cup / (1/4 tsp)
- Cumin seeds: 1/4 cup / (2 tsp)
- Red chilli: 200 gms / (4 to 5)
- Oil: 1 tsp
Instructions:
- Dry roast every item (except red chilli ) in a saucepan (kadai) separately for about 2 to 3 minutes.
- Keep stirring continuously on low flame.
- Once you get the aroma of each of the ingredients, empty it on a plate.
- At the end, add 1 tsp oil and fry the red chilli for about 5 minutes on low flame till it get roasted.
- Make sure the colour of the red chilli does not change.
- Grind the red chilli in a mixer. Now, add the rest of the contents and grind it well to a fine powder.
- Mix it well. Fresh home-made rasam powder is ready for use.
- Transfer the powder into an airtight container. This powder can be used for several months if stored well.
Notes:
- In the list of ingredients, I have shared the measurements for large and small quantity of rasam powder. Depending on how many people and how often you make it, accordingly adjust the quantity.
- Ensure you dry roast each of the ingredients on low flame as otherwise it could burn.
Bon Appetit!
One Comment Add yours