Rasam powder is one of the most common and basic powder found in every South indian household. Rasam powder is an aromaticg ground spice mix which is added to tomato puree or boiled lentils to make rasam flavourful. The process of making the Rasam powder is more or less the same, but the ingredients and measurement of the ingredients varies by region and community. This recipe which i am sharing isan age old recipe used by mother , grand mother and her ancestors. I usually make it in large quantity and store. This recipe is very easy to prepare .
Ingredients
- Byadgi Chilli :250gm
- Guntur Chilli : 250 gm
- Kashmiri Chilli : 10.no.
- Coriander seeds : 100gm
- Cumin seeds : 100gm
- Fenugreek seeds: 12gm
- Peppercorns :20gm
- Asafoetida :10gm
- Turmeric Powder :1tsp
- Curryleaves: 1 small bunch
- Oil:2tsp
- Ghee :1tbsp
Instructions
-
Heat a thick bottom kadai . Add Kashmiri chilli and saute them for few minutes.
- To this add Guntur chilli, Byadgi chilli, and curry leaves and saute for few minutes.
- Add 2 tspn oil to the chillies and roast them on a medium flame for 15 minutes till done.
- Transfer it to a plate.
- In a kadhai add ghee, allow it to melt.
- Now add black pepper and frywell.
- Then add fenugreekseed fry well.
- Now add cumin seeds, fry well.
- Then add turmeric powder and asafoetida, fry for a couple of minutes.
- Lastly add coriander seeds and fry well till aromatic.
- Transfer it to plate.
- Allow all the ingredients to coool.
- Once cool grind them to fine powder. Store it in dry airtight jar.
Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of rasam, gojju, gojjavallaki etc..
