When I hear about South India, the first thing that comes to my mind is spicy, tangy, tasty, aromatic Rasam. There will not be a single day, a meal without the aromatic rasam. It’s made up of fresh toasted, ground spices and toor dal. So, to prepare a rasam the most important ingredient would be the rasam powder which is mostly prepared in bulk and stored for future uses. Now lets get into the ingredients and recipe of the same.
Dry red chillies (also called as Byadgi chilli) – ½ kg
Coriander seeds – 1 cup
Jeera seeds – ½ cup
Methi seeds – 1/4 cup
Turmeric powder – 3 tbsps
- Fry each of the above ingredients separately using a tbsp of oil except turmeric powder until they become toasty and keep it in separate plates until they cool down.
- Once each of these ingredients cool down completely, blend them in a mixer grinder separately to form a coarse powder.
- Now mix the powders together along with the turmeric powder to form one lump powder which can be used multiple times whenever you want to prepare the delicious rasam.
Notes: Using less or no oil to toast the ingredients will increase the shelf life of the powder. Grinding separately is due to the size and texture of each ingredient involved.