‘Rasam powder’ is now commercially available, yet I prefer to make the home made powder which my mother taugh me. So far, I have never come across a ‘rasam’ which tasted better than my mom’s preparation. She uses this rasam powder in all the different varities of rasams she makes. The homemade powder adds to the taste and aroma of the dish. The ingredients for the rasam powder may vary from other given recipes ‘to make rasam powder’. Rasam in every household is unique (even when the same ingredients are used) and holds the distinct character and imprint of its cook.
The ingredients can be ground as it is but the dry roast procedure, adds to the flavour of the rasam. The rasam powder prepared as below can be used for 20 days to one month for a family of four. One heap teaspoon is sufficient to make Rasam that serves 4. If required, make larger quantities of the powder by increasing the quantity of below ingredients in the same ratio. So read on to know, how I prepare the spice powder.
- Bengal Gram 100 gms
- Tuar Dal/Yellow Split lentil 100 gms
- Fenugreek seeds 50 gms
- Jeera seeds 50 gms (Cumin seeds)
- Black peppercorns.50 gms
- Dhania seeds150 gms(Coriander seeds)
- Whole red chillies 150 gms
- Hing(Asafoetida) 1 tsp
(Salt to taste is to be added only while preparing the Rasam)
- In the frying pan, first dry roast, fenugreek seeds, Bengal gram, tuar dal, cumin seeds, red chillies, black peppercorns, hing (asafoetida) and corriander seeds. Roast till dal turns pinkish and fenugreek becomes brown. Remove from heat and let it cool.
- Put the roasted ingredients into the mixie/blender for grinding it to a powder.
- This when kept it in an air-tight jar or bottle, will have shelf life for months.
Note: Keep the flame on sim or minimum to avoid the ingredients getting blackened. Attend to it and stir/mix continuously