Homemade Rasam Powder

I have tried making rasam using the store bought rasam powder, but always it was a flop. Changed many brands, still couldn't make a good tasting rasam. Now, i stopped trying my luck with store bought rasam powder.

I don't make rasam much, but still whenever i make, i used to prepare only one type of rasam (not using rasam powder) which has a nice aromatic flavour and taste.

Recently, browsing through Sharmis blog, i found out a recipe for homemade rasam powder. Thought to give it a try and YES!!! that's it....the rasam which i made with this powder tasted awesome. We all loved it a lot. 

So all friends out there, who would like to make a good tasting rasam, try out using this homemade rasam powder. Make once and store it. You can use it whenever you like.

Recipe Source: Sharmispassions

Ingredients

1 and 1/2 cup Coriander seeds
1/2 cup Toor dal
1/2 cup Jeera/Cumin seeds
1/2 cup Black peppercorns
1/2 cup Dry red chilli


Method

• Dry roast toor dal and dry red chilli. When it changes its colour and a nice aroma comes out from it, transfer it into a plate and set aside to cool.
• Similarly, dry roast coriander seeds, black peppercorns, cumin seeds till it changes colour and aroma comes out from it. Transfer it to the plate to cool down.
• When all the roasted ingredients are cooled completely, grind them together into a semi-fine powder.
• Cool the mixture and transfer it into an airtight container.
• Use the powder whenever you make rasam.

Note:

1. The ingredients should be cooled down completely before grinding.
2. This rasam powder can be added in any dishes if you like the taste of this masala.
3. Always store it in an airtight container and use dry spoon.
4. This homemade powder has a shelf life of 6 - 7 months.
5. I took half of the quantity of the ingredients mentioned above, because we make rasam very rare. 

 

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Happy Cooking!!

Rasam

This is a south indian dish eaten with rice or separately as a soup. In a traditional meal, it is preceded by a sambar - rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar, due to its own seasoning ingredients and is usually fluid in consistency.

Ingredients

1/2 cup Toor dal
2 cups Cooked toor dal water
1 Tomato (chopped)
1 lemon sized Tamrind
Salt to taste
1 tsp Jeera
1 tsp Black pepper
1 Green chilli
1 tsp Coriander seeds
2 Dry chilli
10 Curry leaves
2 tbsp Coriander leaves
2 to 3 cloves Garlic
1 tsp Turmeric powder
1/2 tsp Asafoetida
1 tsp Mustard seeds
1 tbsp Oil


Method

• Cook 1/2 cup toor dal, water, tomato and salt. When it is fully cooked, mash it well. Add more water to it and it should be approximately 2 cups of toor dal water.
• Along with the toor dal water add tamrind pulp. Let it simmer for sometime.
• In the mean time, coarsely grind jeera, black pepper, green chilli, coriander seeds, dry chilli, 5 curry leaves, coriander leaves, garlic, turmeric powder and asafoetida.
• Heat oil in a kadai. Put mustard in it. When it splutters, add dry chilli, curry leaves. Now add the ground mixture into it. Saute till the raw smell goes away from the mixture.
• Now put this into the simmering toor dal water. Let it boil for sometime.
• Add coriander leaves and take it off from heat.
• Serve it hot with steamed rice or serve as a soup.

Rasam

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Happy Cooking!!