RASAM POWDER

Rasam South India’s most popular food often served with rice, had as a soup or beverage, or also served as a welcome drink in some restaurants, is one most the simple preparations. Comes to the rescue when one has a Cold as the pepper in the Rasam powder gives relief from the symptoms.

Talking about rasam powder, it is, in fact, the one that gives the Rasam its flavour. In South India, every household has its own recipe of the Rasam powder which is passed on sometimes from generation to generation. Just 5 everyday ingredients make this powder so rich in flavour and it is the proportion of these ingredients that matters the most. 

I am sharing with you my version of the Rasam powder and can assure you that it makes a really good pot of Rasam. While you are here please check out my recipes of Pineapple Rasam and Vetrilai/Betel Leaf Rasam. I will shortly add different variations of the Rasam too for which this powder is the same. 

Here is the recipe  of Rasam Powder--

PREP TIME: 5Mins                                      COOK TIME: 25Mins

TOTAL TIME: 30 Mins                                COURSE:  MAIN 

CUISINE: SOUTH INDIAN                        QUANTITY: 250 GM APPROX

AUTHOR: Rajni Ram

Ingredients:

Dhania seeds/Coriander seeds 1 cup ( approx 150-200gm)

Jeera/Cumin seeds 1 tbsp 

Peppercorns 1 -1.5 tbsp

Tuvar dal 1 tbsp

Dry Red chillies 10

Asafoetida 2 tsp

Curry leaves 3 sprigs( leaves separated)

Directions:

Dry roast the Dhania, Tuvar dal and Jeera separately in a karahi until light brown.

Dry roast the peppercorns until a few start popping. Dry roast the dry red chillies until they become crisp, take care not to burn them. Cool all roasted ingredients and transfer to a blender. Add the asafoetida to this and grind them to a fine powder. The curry leaves must be washed and dried and should have no moisture. After roasting all other ingredients put off the flame and put washed and dried curry leaves into the Kadai and roast it for a few minutes. Add this to the ground powder. Cool the powder and bottle it in an airtight container. This quantity yields about 200 to 250 gms of powder.

NOTES:

I am not giving step by step photos for this recipe as the steps are quite easy to follow.

1. Wash and dry the curry leaves quiet in advance as they should not retain any moisture.

2. Dry roasting to be done on low flame only and keep stirring constantly so that there is even roasting.