Tuesday, June 11, 2013

Rasam Powder / South Indian Rasam Powder


Rasam Powder

                           Different kind of Spice powders / masala powders are the staple ingredients you will find in all Indian Kitchens, Which makes a delicious meal with combo of veggies and pulses.   Rasam is one of the comforting dish in South Indian cooking and it will always have the cook's imprints since every one makes it differently, but the basic  powder used to prepare rasam can be freshly ground or pre prepared one with light changes depends upon their own family recipe. This recipe if for Srivalli's Blogging Marathon # 29 week 2 under " Spice powders for cooking".   Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29.

Preparation time: 5 minutes
Cooking time: 10 ~ 15 minutes
Makes: Less than 1 1/4 cups(125 grams)
Sources: sarasyummybites

Ingredients:
1/2 cup coriander seeds      
1/4 cup toor dal
2 tbsp cumin seeds
1 tbsp whole black peppercorns
5 ~ 7 fresh curry leaves
7 ~ 8 dried red chilies
1/2 tsp Asofoetida/ Hing


rasam powder
Method:

1)Heat skillet or pan in medium heat.
2)Dry roast all the ingredients one  by one separately for 3 ~ 4 minutes with out burning it.
3)Transfer fried ingredients to another bowl or plate to cool completely.
4)Transfer to a spice grinder and grind to a fine powder.
5) Store in an air tight container in a cool dry place or in a refrigerator.


Rasam Powder

Note: Always grind small quantity of rasam powder to preserve the flavour.


                                         

    South Indian Style Rasam Powder



Preparation time: 5 minutes       
Cooking time: 0 minutes
Yield: Serves 2

Ingredients:
1/2 cup coriander seeds      
1/4 cup toor dal
2 tbsp cumin seeds
1 tbsp whole black peppercorns
5 ~ 7 fresh curry leaves
7 ~ 8 dried red chilies
1/2 tsp Asofoetida/ Hing

Method:
1)Heat skillet or pan in medium heat.
2)Dry roast all the ingredients one  by one separately for 3 ~ 4 minutes with out burning it.
3)Transfer fried ingredients to another bowl or plate to cool completely.
4)Transfer to a spice grinder and grind to a fine powder.
5) Store in an air tight container in a cool dry place or in a refrigerator.

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