Skip to main content

Homemade Rasam Powder/Rasam Podi


Indian basics is the theme for the second week of Blogging Marathon#18 and today's recipe is rasam powder.
Rasam is a very comforting food and it is made on almost everyday in most of the South Indian families for lunch or dinner menu.
We make rasam everyday and without rasam our meal won't be complete and satisfied.I always keep the rasam powder in my pantry to make the rasam in a jiffy.
Each family has their own signature recipe to make the rasam powder and rasam,this is my mom's recipe.Now on to the recipe.......

Ingredients


IngredientQuantity
Toor dhal/thuvaram paruppu1/2cup
Coriander seeds/varakothamalli1/2cup
Red chilly/varamilagai10nos.
Cumin seeds/jeeragam3/4cup
Black pepper/milagu3/4cup
Curry leaves/karivepillai4-5sprigs

Method

  • Sun dry all the ingredients separately for 2 hours or dry roast all the ingredients separately without changing the color.
  • Powder the toor dhal,red chillies,coriander seeds in a blender to a coarse then add the cumin seeds and pepper to it.Grind it till it becomes grainy.

Store it in a air tight container.

  • Do not grind it to a very fine powder,it should be grainy.
  • First grind the dhal,coriander seeds and red chillies,after adding the cumin seeds and pepper pulse it.
  • While roasting the ingredients make sure it doesn't change the color it should get warm for easy grinding.
  • Instead of roasting or sun drying it can be kept in the microwave for 2 minutes to get crisp.
  • This powder can be stored in room temperature for a month and in the freezer for 6 months.
  • To maintain the freshness and flavor store it in an air tight container or a zip-lock bag.
Simple Rasam using the homemade Rasam powder
                   
This is a very simple rasam which can be made in no time without using any cooked and mashed dhal as the powder has dhal.I make this rasam when I am in a hurry or want to have a comforting dinner.This rasam tastes good with rice along with some potato fry or raw banana fry or some pickle and chutney.

Ingredients


IngredientQuantity
Tomato1no.(medium size)
Tamarind paste11/2tsp(diluted with 11/2cups of water)
Rasam powder2tsp
Garlic/poondu2 cloves(crushed)
Red chilly(broken)1no.
Curry leaves/karivepillai1sprig
Coriander leavesas needed
Mustard seeds/kadugu1/2tsp
Asafoetida/perungayama pinch
Turmeric powder/manjal podi1/8tsp
Saltto taste
Oil1tsp
Method

  • Chop the tomatoes to fine pieces and in a bowl take the tamarind water,add the chopped tomato.
  • Add in salt,rasam powder,crushed garlic,coriander leaves and mix it well.
  • Heat a pan with oil and do the tempering with mustard seeds and fenugreek seeds,add a pinch of asafoetida,turmeric powder,broken red chilly and curry leaves.Then add the prepared tamarind water to it and cook it for one boil.
  • Transfer it to a bowl,add coriander leaves and close it with the lid.
  • Simple rasam is ready to serve.

  • Do not cook the rasam for a long time,it will change the taste.
  • Here I used the store bought tamarind paste,if you are using the tamarind a big gooseberry size can be used for the given measurement.
Check out blogger friends running in  Blogging Marathon#18.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more