Easy 3-Step Rasam Powder Recipe to Make at Home

Easy 3-Step Rasam Powder Recipe to Make at Home

Easy 3-Step Rasam Powder Recipe to Make at Home

Rasam powder is a fragrant spice mix used to prepare the popular South Indian dish, Rasam. This easy 3-step recipe will help you make homemade rasam powder, ensuring your rasam is always bursting with authentic flavors.

Ingredients:

  • 1 cup coriander seeds
  • 1/2 cup toor dal (split pigeon peas)
  • 1/4 cup cumin seeds
  • 1/4 cup black peppercorns
  • 1/4 cup dry red chilies (adjust to taste)
  • 2 tablespoons fenugreek seeds
  • 2 tablespoons mustard seeds
  • 1 tablespoon turmeric powder
  • 1 tablespoon asafoetida (hing)
  • 10-12 curry leaves

Instructions:

Step 1: Dry Roast the Ingredients

  1. Roast the Spices:
    • Heat a pan on medium flame and add coriander seeds. Dry roast them until they turn golden brown and aromatic. Transfer to a plate to cool.
    • In the same pan, dry roast toor dal until it becomes golden. Transfer to the plate.
    • Dry roast cumin seeds, black peppercorns, and fenugreek seeds separately until they are fragrant and slightly darkened. Transfer each to the plate.
    • Dry roast the mustard seeds until they start to pop. Transfer to the plate.
    • Dry roast the red chilies and curry leaves until the chilies darken slightly and the curry leaves become crisp. Transfer to the plate.

Step 2: Cool and Grind

  1. Cool the Roasted Ingredients:
    • Allow all the roasted spices to cool completely. This step is crucial for grinding them into a fine powder.
  2. Grind the Spices:
    • Once cooled, add all the roasted ingredients to a blender or spice grinder.
    • Add turmeric powder and asafoetida to the blender.
    • Grind the mixture into a fine powder. If your blender is small, you may need to do this in batches.

Step 3: Store the Rasam Powder

  1. Store the Powder:
    • Transfer the freshly ground rasam powder to an airtight container.
    • Store it in a cool, dry place. It can stay fresh for up to 3-4 months if stored properly.

Tips:

  • Adjust the number of dry red chilies based on your spice preference.
  • Ensure all the ingredients are completely dry before roasting to prevent moisture from spoiling the powder.
  • For a more intense flavor, you can dry roast a few cloves and add them to the mixture before grinding.
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Easy 3-Step Rasam Powder Recipe to Make at Home
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