Rasam Powder is a basic necessity in Tamilian homes. Most of us eat Rasam on a daily basis if not at least thrice a week.
So it makes a lot of sense, to have the powder ready in our shelves . The powder can be bought from the market too , but they may be having preservatives and color added.
The rasam powder can be made for a month or for six or more months . The powder can be refrigerated for a year without losing its flavour or aroma .
Take required amount of powder and store in the kitchen , rest store it in airtight containers in the freezer.
The Rasam powder made at home can be made according to one’s family’s taste and requirement and quality can be controlled.
Ingredients
Ingredients
Dried Red chilies 6 cups
Coriander seeds ( Dhaniya) 3 cups
Tuvar Dal half cup
Black Pepper half a cup
Sesame oil 2 teaspoons
Turmeric root ( varali Manjal) 10 gms ( optional)
Method
Method
In a deep bottom pan , add oil and shallow fry , coriander seeds, in low heat, till hot but should’nt blacken .Remove and keep aside .
Add Red chillies till hot, remove and keep aside.
Shallow fry the other ingredients , one by one and powder them together , to a fine powder.
Note
The ingredients can be dried in hot sun , for two to three days , especially during the summer and then powdered .
If you are making the powder in large quantity , fry or sun them well. They will remain un spoilt for a long time.
Turmeric need not be included in the rasam powder. You can add the turmeric while cooking directly .
The red chilies quantity can be increased , if you need a spicy Rasam.
Curry leaves and Chana dal (2 tablespoons ) can be added to make the powder to make the Rasam more flavorful.
Cumin seeds (2 tablespoons ) can be added too.
Generally Andhra Guntur chilies or Salem chilies are used for Rasam and Sambaa
r powder . This increases the spice level .
Kashmiri chilies add colour to the rasam.