Rasam Powder

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:

  1. Coriander seeds (dhaniya): 250 gms / (3 – 4 tbsp)
  2. Toor dal (split pigeon pea): 1/2 cup / (1 tbsp)
  3. Black peppercorns: 1/2 cup / (1/4 tsp)
  4. Cumin seeds: 1/4 cup / (2 tsp)
  5. Red chilli: 200 gms / (4 to 5)
  6. Oil: 1 tsp

Instructions:

  1. Dry roast every item (except red chilli ) in a saucepan (kadai) separately for about 2 to 3 minutes.
  2. Keep stirring continuously on low flame.
  3. Once you get the aroma of each of the ingredients, empty it on a plate.
  4. At the end, add 1 tsp oil and fry the red chilli for about 5 minutes on low flame till it get roasted.
  5. Make sure the colour of the red chilli does not change.
  6. Grind the red chilli in a mixer. Now, add the rest of the contents and grind it well to a fine powder.
  7. Mix it well. Fresh home-made rasam powder is ready for use.
  8. Transfer the powder into an airtight container. This powder can be used for several months if stored well.

Notes:

  1. 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.
  2. Ensure you dry roast each of the ingredients on low flame as otherwise it could burn.

Bon Appetit!

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