Homemade Rasam Powder is an essential spice mix in the South Indian food recipes usually used to spice up the flavor of rasam. Rasam Powder is a requisite ingredient in ever Southern kitchen spice box. During our years of stay in South certain regional delicacies became our routine pick and eventually, rasam powder made a space for itself on my kitchen shelf too.
Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chilli pepper, pepper, cumin and other spices as seasonings, says Wikipedia. In other words, Rasam is a soupy, spicy curry served with heaps of steamed rice with a generous addition of ghee all together to be slurped using fingers.
We are on a masala grinding spree, after stocking up a batch of Garam Masala it was time to replenish the empty jar of rasam powder. And this becomes an important ritual for seasoned cooks as most Indian food recipes attribute its success to the rich spice mix. The day when my kitchen for the first time experienced the aroma of rasam powder was an ordinary mundane weekday, still wondering why all of a sudden I had craving for Tomato Garlic Rasam, there was tomato and garlic in the pantry but no rasam powder. The intense hankering was inspiring enough to grind a batch of Rasam Powder from scratch, since then Rasam Powder joined the list homemade spice powders. This time I had one more reason to share the not so secret recipe of Rasam Powder, #thekitchendivas is back after a short summer break lull. In the month of June we are stirring up bold and piquant dishes from the land of Chettiyars and their cuisine – Chettinad Cuisine. Here is the first recipe – Homemade Rasam Powder
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Homemade Rasam Powder Recipe
Ingredients
- 3/4 Cup coriander seeds
- 20 dry red chili long ones
- 1/4 Cup Toor/arhar dal
- 1/4 Cup Chana dal
- 3 tbsp black peppercorns
- 3 tbsp cumin seeds
- 1 tsp turmeric powder
- 1/2 tsp asafetida
Instructions
- To prepare the Rasam Powder, dry roast red chili, asafetida, channa dal and toor dal in a cast iron skillet (Buy it here) over medium heat until dals are golden in colour. Roast in medium flame with constant frying.
- Transfer to a plate for cooling and then roast coriander seeds and peppercorns until fragrant in the same skillet. Add cumin seeds and roast for another few seconds. Turn off the heat.
- Cool all the ingredients completely. Next in a mixer jar (Buy it here) add all the ingredients including turmeric powder and blend to coarse powder.
- If you prefer sieve the Rasam Powder to get the smooth story bought like spice mix else it can used as it is as well.
- Store in an airtight container at room temperature. Homemade Rasam Powder remain fresh for a year or so if stored properly.
Recipe Notes:
The “Homemade Rasam Powder Recipe” is part of the endeavor to create a collection of recipes of Traditional Indian Cuisines in collaboration with few bloggers who share the same passion of cooking. Here is the Pinterest Board collection of recipes.
Here are some more Chettinad Recipes by #thekitchendivas:
Urulai Chettinad by Saffron Trail
Curd Rice by Archana’sKitchen
Pepper Chicken Masala by Whiskaffair
Crab Rasam by Sinamontales |
