Rasam powder is an aromatic mix made with lentils, herbs & spices. It is used to flavor & thicken South Indian soup known as rasam. Make this once and use it for an year!
For best results follow my detailed step-by-step photo instructions and tips.
¼cupChana dal(Bengal gram or senaga pappu) (optional)
2tbspCumin(Jeera)
1 to 2tspPepper corn (adjust to suit your spice levels)
4 to 6red chilies broken (adjust to suit your spice levels)
¼ to ½tbsp.Fenugreek seeds or Methi or menthulu
optional
½tsp.hing
Handfulfresh curry leaves
How to make the recipe
Preparation for rasam powder
Wash curry leaves and spread them on a cloth for the water to dry off completely. Otherwise the water splutters while frying them.
Clean all the ingredients, one after the other.
Heat a pan, add channa dal and toor dal. Fry till a nice aroma comes. They will also turn golden in color. Transfer this to a plate.
Lower the flame. To the same pan add coriander seeds and red chilies. Fry till they turn crunchy. Switch off the stove. Transfer them to the plate.
To the pan add pepper, cumin and methi. Stir for 2 minutes till the cumin and methi smell good. Move this to the plate as well.
Add the curry leaves to the pan and fry till crisp. Using few drops of oil to fry them, helps to bring out the aroma of the curry leaves. Do not use more.
How to make rasam powder
Cool the fried ingredients completely. Powder them in a grinder jar. If you do not have a powerful grinder, sieve the rasam powder. Powder the coarse grains again.