Description
Rasam, the delectable and healthful South Indian soup dish is an essential part of many South Indian meals. It's a delicacy that can be savored on its own or served as a first course before the main meal. Authentic rasam requires freshly prepared spices for maximum flavor. But having to prepare all the ingredients from scratch every time can be quite time-consuming. To make your life easier, why not prepare my homemade South Indian rasam powder ahead of time and keep it handy for when you're ready to serve up a tasty bowl of rasam?
Ingredients
Toor Dal - 1/2 cup
Black Peppercorn - 1/4 cup
Cumin Seeds - 1/4 cup + 1 tsp
Red Chilli - 6 nos
Coriander Seeds - 1/4 cups
Instructions
Dry roast the coriander seeds on low to medium heat until they give off an aroma. Remove from the heat and keep aside.
After the dry roasted coriander seeds have cooled, add the remaining ingredients to the mixer jar and grind to a coarse powder.
Store the Rasam podi in an air-tight container and use it as needed.
Notes
Remember to grind the ingredients in a mixie jar to a coarse consistency.
I add hing/ asafetida while making the rasam directly. If you feel like you want to add it to the rasam powder, then go ahead and add a teaspoon of hing to the mix.
- Prep Time: 5 mins
- Cook Time: 5 mins