I love the flavor of South Indian cuisine and rasam is one of the essential side dish of South Indian cuisine. Rasam is basically a South Indian soup which prepared with tamarind juice and tomatoes. You can serve rasam with rice as complete meal. This time I tried to made rasam powder at home. It gives a fresh and wonderful aroma to the rasam. Making this spice at home is quite simple and instant.
For this recipe, you have to roast the whole spices, grind and keep store in airtight jar for making rasam. Roast the each of the spices listed till they turn aromatic. Rasam is good to improve digestive complaints and immune functions.
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Servings: 1 Cup
Category: Basic recipes
3 Tbsp. Coriander Seeds
6 Whole Dried Red Chilies
1 Tbsp. Bengal Gram/ Chana Dal
1 Tbsp. Yellow Pigeon Peas/ Toor Dal
1 Tbsp. Black Peppercorns
1 Tbsp. Cumin Seeds
1/4 Tsp. Asafoetida Powder
Dry roast the coriander seeds, toor dal, chana dal, red chilies together in wok on low flames.
When color starts change, add black pepper corns and roast it for few minutes more. Keep aside to cool.
Place roasted ingredients, cumin seeds and asafoetida together in mixer jar.
Grind it until to smooth powdered form.
Rasam powder is ready to use and keep this powder in airtight jar for further use.
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