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Rasam powder | Tamilnadu rasam podi
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The masala mix to make a flavourful rasam tamilnadu style. A staple in south Indian homes, it just takes 10 minutes to make the flavourful mix of spices.
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Ingredients
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The masala mix to make a flavourful rasam tamilnadu style. A staple in south Indian homes, it just takes 10 minutes to make the flavourful mix of spices.
Rasam to me was an all time taste enhancer of everything I did not want to eat. Be it a Upma or a idly. If I don’t like it, out came the “Rasam” from my mom’s fridge on to my plate. After that, everything would taste like Rasam, and I was always ok with it. Moving out of mom’s nest, rasam became a life saver. Rasam to my rescue when I was in a hurry running to work, a soothing drink in the evening when I came home hungry and was tired yet to cook dinner, and a soothing soup when I was down with a cold or fever.
As I experimented with many versions and variants of this Rasam, I realised the versatility of this dish. It is a palette cleanser before a payasam, a soothing digestive drink just before you finish a meal, and above all – it takes you back to your mom’s kitchen everytime you make it.
Wonder what my little one eats her chapathi with ? – ‘The Rasam”.
One of the key ingredients for making the Rasam would be a Rasam powder. A mixture of spices and pulses roasted and powdered into an ready to use instant masala. There are as many variants of this recipe as there are south Indian mothers. The ingredients of the powder vary based on the region and community too.
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Variations to the rasam powder
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][vc_column_text]Dry roasting garlic peels to the powder adds a mild background flavour to the rasam powder instead of a strong standing out aroma.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
The vessel I used
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Why use a tin coated vessel to cook an tangy dish ?
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Similar recipes
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Tips to make a perfect lemon rasam
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- Dry roast each ingredient separately as each of them roast at different temperatures.
- Powder them in a mixture only after they have come to room temperature else the powder becomes damp and might get spoilt soon.
- A home made rasam powder is any day better than a store bought powder because it has more fresh aroma and pure in its ingredients.
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Recipe
Rasam powder
- 1 Cup Coriander seeds
- ½ Cup Cumin Seeds
- 1/2 Cup Black pepper
- 1/2 Cup Pigeon pea / Thuvar dal
- 10 Piece Red chillies (Bedige )
- 10 Piece Red Chilli (Round )
- 2 Tbsp Turmeric
- 1 Tbsp Asafoetida
- 20 Leaves Curry Leaves
- 2 tsp Fenugreek
Dry roast the pigeon pea in a dry wok till they turn golden yellow.
Dry roast the coriander seeds till the raw smell of the seeds disappear. The seeds should be darker brown but not black when roasted.
Dry roast both the chillies together till they turn dark red. Add in the black pepper at the end just for a minute.
Dry roast the cumin till they turn dark brown and the fresh aroma emerges.
Dry roast the fenugreek till golden brown colour.
Place the curry leaves in a microwave on a plate for just 3 minutes to get a crispy dry fried leaf ready to be powdered.
Dry roast the ingredients individually because each of them roast at different temperatures.
Mix all of them together and allow it to cool.
In a mixer jar, add the mix of roasted ingredients, and powder it to a coarse consistency
Transfer the aromatic powder in an airtight box or zip lock, and you can use it for over a year.
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