RASAM POWDER

     Next to Sambar, Rasam plays an important role in any South Indian Palate, especially for lunch.  There is a long list of dishes right from a Pickle - Desserts to be served in a South Indian Thali Meals.  But no meals are served without Sambar and Rasam.
    There are many variations of Rasams in South Indian Cuisine.  This recipe is a simple but flavourful Spicy version of rasam powder from my collection of an old cook book.  It is very simple to make and very handy too.  Homemade rasam powder is more fragrant and flavourful, and all the more they have no preservatives as in the store bought ones.
     With this Rasa Podi, we can prepare rasam in a spree.  And this powder can be used for all types of Rasams too.



Cuisine : South Indian
Recipe Type : Spice Powder
Spice Level : Medium
Difficulty : Easy
Yields : 200 - 250 Gms
Author : SM



Preparation Time : 5 -7 Minutes
Cooking Time : 15 - 20 Minutes
 

INGREDIENTS:

Dry Red Chillies - 1 Cup
Coriander Seeds - 1/2 Cup
Mustard Seeds - 1 Tspn
Cumin Seeds - 2 Tbspns
Asafoetida - 1 Small Cube
Cinnamon Stick - 1 Small Piece (Optional)
Peppercorns - 2 Tbspns
Fenugreek Seeds- 1 Tbspn
Dry Turmeric Stick - 1 Small Piece
Curry Leaves - 3 Sprigs
Jaggery - 1 Small Piece (Optional)
Ghee/Oil - 2 Tbspn

METHOD :

• Dry Roast Coriander Seeds until fragrant and hot on a very low flame.
• Add Mustard Seeds, Cumin Seeds and Fenugreek Seeds to the above and dry roast them for few minutes on a low flame until they splutter.
• Remove them from fire and keep it aside.
• In a separate pan heat Oil/Ghee and fry the Asafoetida block until it turns crisp on all sides.
• Add Pepper, Cinnamon Stick and Curry Leaves to it and fry for a while.
• Add Red Chillies to the above and fry them until they fluff up and are really hot.
• Remove from fire and mix all the ingredients along with Turmeric stick, Jaggery and allow them to cool.
• Grind it into a fine powder in a mixer or coffee grinder.
  

 NOTES :

• Roast all the ingredients on a very low flame.
• Care should be taken not to burn the ingredients.  It would totally spoil the taste of the powder.
• Can use Turmeric Powder(1 Tbspn) instead of Turmeric Stick.
• Adding Jaggery and Cinnamon Stick is truly Optional.
• If making a big batch can grind it in a mill.(if the facility is available in your neighbourhood).
• If grinding at home, do not overload the mixer.  Grind them in small batches and mix them all finally.
• Store them in an airtight container in dry place.
• Do not use a wet spoon or wet hand while using the powder.