Rasam powder is a staple at south Indian households as we make rasam often. Especially when someone is ill at home, rasam is the first food we opt for, as hot rasam rice tastes good during illness and is also easy to digest. As rasam has peppercorns in it, it is good to fight common cold and soothes sore throat. As rasam has cumin seeds, it aids in digestion. Not only for illness, when a grand meal is offered, be it veg or non-veg meal, rasam rice is served at the end for digestion. After returning from long trips, rasam is the easy dish that we opt for and is also light on tummy. Rasam powder ground with pulses tastes too good like the ones served in restaurants or in weddings.
Rasam Powder Recipe
Prep time
Cook time
Total time
Serves: 1 month
Ingredients
- Coriander seeds - 1 cup
- Toor dal - ¼ cup
- Chana dal - ¼ cup
- Peppercorns - ¼ cup
- Cumin seeds - ¼ cup
- Dry red chillies - 10 to 20
- Asafoetida - 1 eyeball sized piece or 1 tsp powdered
- Salt - 1 tsp
Instructions
- Wash Toor dal and chana dal together and spread in a cotton cloth and dry it in sun or under fan for half an hour. This step is optional, and you shall use dals without washing.
- In a dry pan, add asafoetida and dry red chillies along with salt and dry roast in medium-low flame until the chillies puff up. Transfer to a plate.
- Add cumin seeds to the pan and dry roast in medium-low flame until nice aroma wafts around. Do not change color. Transfer to the same plate.
- Add coriander seeds and peppercorns to the pan and dry roast in medium-low flame until nice aroma wafts around. When you hear crackling sound, just finish off in 1 minute. Do not turn to dark brown color. Transfer to the same plate.
- Add washed and dried (lil moisture in it is ok) toor dal and chana dal to the pan and dry roast in medium-low flame. Keep sauteing for even browning. Do not turn to dark brown color. Switch off when dal turns slight golden color. Transfer to the same plate.
- Spread well in the plate using a spoon and let it cool down in room temperature for at least half an hour to one hour.
- Once completely cooled down, grind in dry mixie jar. You shall grind in batches. Grind without any bits.
- Transfer the ground powder to the same plate and spread to cool down for half an hour in room temperature.
- Transfer to a storage container using a spoon/ladle. Store airtight and enjoy for a month or two.
Notes
1.Always dry roast in medium-low flame, so that the ingredients are not charred.
2.Saute continuously for even roasting.
3.Increase or decrease dry red chillies as per your spice level.
4.I do not add turmeric powder to my Rasam powder as I love to add it fresh to my tamarind extract, whenever I make rasam.
5.I do not add fenugreek seeds to my Rasam powder as I love to add Fenugreek seeds powder when tempering rasam as it imparts lovely flavor to rasam. When my fenugreek seeds powder get out of stock, I just add few fenugreek seeds while tempering rasam.
6.You shall wash and dry roast a handful of curry leaves and add to rasam powder. I add few curry leaves while tempering rasam and also few raw, torn curry leaves for garnishing along with coriander leaves, while turning off rasam.
2.Saute continuously for even roasting.
3.Increase or decrease dry red chillies as per your spice level.
4.I do not add turmeric powder to my Rasam powder as I love to add it fresh to my tamarind extract, whenever I make rasam.
5.I do not add fenugreek seeds to my Rasam powder as I love to add Fenugreek seeds powder when tempering rasam as it imparts lovely flavor to rasam. When my fenugreek seeds powder get out of stock, I just add few fenugreek seeds while tempering rasam.
6.You shall wash and dry roast a handful of curry leaves and add to rasam powder. I add few curry leaves while tempering rasam and also few raw, torn curry leaves for garnishing along with coriander leaves, while turning off rasam.
When rasam powder is made and stored in pantry, rasam can be made in jiffy at any time. As toor dal is already added in this rasam powder, no need to add dal cooked water or mashed dal to rasam to elevate the taste. Just adding 1 or 2 tablespoons(depending on the quantity of rasam) of this rasam powder will make your rasam smell and taste too good. Do try it out.
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