Though sambhar powder could also be used to make rasam, this authentic rasam powder helps to make perfect traditional Kannada Brahmin Style rasam and with this powder, we can make a number of varieties of rasam with some alterations in the method of making. Rasam is the traditional soup made with tamarind juice as the base and cumin seeds, coriander seeds spices. Rasam gives a soothing feeling and warmth to the throat, acts as an appetizer, enhances digestion, and above all tastes very yummy with hot rice.
Ingredients
2 tsp oil
18 Byadgi / Kashmiri dry red chilies
2 tbsp Chana dal/ Split chickpeas
1 tbsp Toor dal / Split pigeon peas1/4 cup dhania/ coriander seeds
2 tsp jeera/ cumin seeds
2 tsp methi/ fenugreek seeds
1 tsp Haldi/ turmeric powder
1/2 tsp hing / asafoetida powder
Procedure
Heat 2 tsp oil in a pan, put red chillies and roast on a medium flame, till it turns dark in colour.
Transfer it on a plate. In the same pan add Chana dal and toor dal, roast till aromatic and it turns golden brown in colour
Transfer it on a plate, put coriander seeds in the pan roast for 5 minutes, add jeera, methi and hing.
Roast till aromatic and turn off the flame. Add turmeric powder, mix well.
Let it come to room temperature. Grind all the ingredients and make a fine powder.
Store in an airtight container.
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