Rasam Powder is a spice blend used in Indian Cuisine for making rasam. Rasam can be made quickly using this rasam powder. Rasam Powder Recipe is explained in this post with step by step pictures and video.
Rasam powder is a traditional spice blend used in South Indian cuisine to prepare Rasam. Rasam is a tangy and aromatic soup made with tamarind, tomatoes, along with sother spices, herbs and rasam powder. Rasam is a staple served as a part of a meal or as a soothing drink especially during the monsoon season or when someone is feeling under the weather. Rasam Powder Recipe is quick to make and very handy. We call it Rasam Podi in tamil.
About Rasam Powder
Rasam Powder also called as Rasam Podi in tamil is very flavourful minus the loaded preservatives as in the store bought ones. It keeps well for more time when handled properly.
Making rasam becomes a breeze with rasam powder in hand. You can use this rasam powder for any type of rasam. Though I don’t make rasam often I want to try many version of rasam recipes so keep watching for more flavours of rasam.
Homemade Rasam Powder is best as it is without any preservatives or any addictives. Those days when I started cooking I used to buy rasam powder from a supermarket but it was too spicy and not so flavourful for our taste buds. So asked amma for tehe recipe and started making at home. After that no looking back at all.
You can increase or increase the spices according to your preference. Store bought is always loaded with preservatives and is more spicy when compared to homemade so I always make my own batch.
More Rasam Recipes
Rasam Powder Ingredients
The ingredients in rasam powder can vary depending upon our family preferences and this is the recipe passed on to me from my grandmother.
- Toor Dal
- Pepper
- Jeera
- Coriander Seeds
- Red Chillies
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📖 Recipe
Rasam Powder
Ingredients
- 1 and 1/2 cups coriander seeds
- 1/2 cup dried red chillies
- 1/2 cup toor dal
- 1/2 cup cumin seeds
- 1/2 cup pepper
Instructions
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To a kadai – dry roast 1/2 cup toor dal along with 1/2 cup red chillies until golden brown.
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Remove to a plate and set it aside.
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Add 1/2 cup jeera(cumin seeds) and roast till slightly browned and aroma comes. Transfer to the same plate and set it aside.
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Add 1/2 cup pepper corns roast it till it crackles. Transfer to the same plate and set it aside.
-
Then add 1 and 1/2 cups coriander seeds and roast till nice aroma comes. Transfer to the same plate and set it aside.
-
All the ingredients are roasted. Cool down completely.
-
Transfer to a mixer jar and grind it to a fine powder.
Video
Notes
- You can even sundry it until crisp and powder it that is how my grandmother used to make. Amma says roasting the ingredients gives a nice aroma and increases shelf life too.
- You can also grind rasam powder little more coarse. No oil needed while roasting.
- The above quantity makes around 3 cups and it lasts upto 6 months for us.
- Always use a clean dry spoon every time.
- You can even use this powder for making any vegetable curries if you like pepper jeera flavour.
- Make sure to cool down completely before you grind. Then spread it on a plate cool down completely then store in clean dry jar.
Nutrition
Rasam Powder Recipe Step by Step
1.To a kadai – dry roast 1/2 cup toor dal along with 1/2 cup red chillies until golden brown.
2.Remove to a plate and set it aside.
3.Add 1/2 cup jeera(cumin seeds) and roast till slightly browned and aroma comes. Transfer to the same plate and set it aside.
4.Add 1/2 cup pepper corns roast it till it crackles. Transfer to the same plate and set it aside.
5.Then add 1 and 1/2 cups coriander seeds and roast till nice aroma comes. Transfer to the same plate and set it aside.
6.All the ingredients are roasted. Cool down completely.
7.Transfer to a mixer jar and grind it to a fine powder. Then spread it on a plate cool down completely then store in c lean dry jar.
So what are you waiting for? Make your batch of homemade rasam powder right away and enjoy ur flavourful rasam. And don’t forget to tell me the feedback ok?
Expert Tips
- You can even sundry it until crisp and powder it that is how my grandmother used to make. Amma says roasting the ingredients gives a nice aroma and increases shelf life too.
- You can also grind rasam powder little more coarse. No oil needed while roasting.
- The above quantity makes around 3 cups and it lasts upto 6 months for us.
- Always use a clean dry spoon every time.
- You can even use this powder for making any vegetable curries if you like pepper jeera flavour.
- Make sure to cool down completely before you grind. Then spread it on a plate cool down completely then store in clean dry jar.
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