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The recipe for Rasam Powder and Rasam was long pending from my
side. Now that I have a recipe for Rasam in place, I decided to
quickly post one for the powder required for its preparation. One of
my aunts gave me some insight into preparing this powder and I was
happy when it came out very well.
The idea behind Rasam Powder recipe is quite simple – just dry roast
the below ingredients and grind them into smooth powder. In just 20
minutes time, less than the time it takes to drive to the
supermarket to get it, you have a home-made aromatic Rasam Powder
ready. Make sure you store the powder in an air-tight container to
keep it pure and fresh. When you need to prepare Rasam like the
Tomato Rasam, just add 2-3 tsp of this powder to obtain good taste.
Also have a look at my recipe for Spicy Poha where I use this Rasam
Powder to come up with a quick evening time snack. You may have more
creative ways of using this powder as in say, a Palya or Poriyal
preparation. Do let me know if you have tried something like this
before.
Rasam Powder
Rasam Powder Ingredients:
Coriander Seeds or Dhaniya – 1 Cup
Cumin Seeds or Jeera – 1/2 Cup
Fenugreek Seeds or Methi – 3 tsp
Peppercorn – 1 tsp
Asafoetida or Hing – 1/4 tsp
Red Chillies – 20-25
Curry Leaves – washed and dried (No measurement)
Oil – 1/2 tsp
Time to Prepare: 20 min
How to Make Rasam Powder :
Dry roast the Coriander Seeds or Dhaniya in a pan until you obtain
good aroma or until the color of the seeds changes slightly. Pour
out the Coriander Seeds to a medium sized bowl; keep aside.
In a same pan, dry roast the Cumin Seeds or Jeera for 3-4 minutes
and transfer them into the same bowl as the one used for Coriander
Seeds in the previous step.
Pour Oil into the heated pan, add Asafoetida or Hing followed by
Fenugreek Seeds or Methi and roast in Oil for a minute. Now add
Peppercorn and fry for a minute.
Now add Red Chillies and roast for 2-3 minutes and finally add Curry
Leaves and fry again for 2-3 minutes and transfer all these
ingredients to the above bowl(in Step 2).
Leave the mixture to cool and finally grind them in a mixture
grinder until you obtain a smooth powder.
Now the Rasam Powder is ready. Transfer the powder to an air tight
container to retain the freshness and aroma of the powder. Use Rasam
Powder as required when preparing Rasam soup. |
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