Rasam Powder
South indian | Condiment
Rasam
18 calories/serving
25 mins
Rasam Powder is a famous South-Indian spice, including Coriander seeds as a major ingrideint which gives a warm, earthy and robust tones. Also known as Rasam Podi, it also uses roasted cumin seeds giving mildly bitter tones. On addition of Black Pepper, a pungency and sharpness is added along. It is basically a mix of multi flavours containing roasted dry raw spices.
Recipe by:
Hebbars Kitchen
Instructions
1. Dry roast toor dal / split pigeon peas, coriander seeds, peppercorns, cumin seeds, dry red chillies.
2. Keep the flame on medium & dry roast till they turn light brown.
3. Turn off the stove. keep the mixture aside and let it cool down.
4. In the same pan, add oil and roast few curry leaves.
5. Once the curry leaves are crisp, turn off the flame and add it to the mixture. let it cool dowm.
6. To the mixer jar, add the dry roasted ingredients, turmeric powder, asafoetida powder / hing & grind to a fine powder.
7. Make sure the container is dry before you transfer the powder to it.
8. Fresh home-made rasam powder is now ready. store in an air-tight container and use it when making rasam.
By Homecookingshow
