February 15, 2012

Cooking Guide : Homemade Rasam Powder


Hope everyone had a wonderful Valentine's Day ! For us valentine's day was a special day with the kids. They had parties at school and had fun exchanging cards and gifts. For us the traffic was very bad in the evening and could not do much. Kids all dressed up in red and white, ballons, hearts, cakes, cookies it was fun to watch. Shweets bought home a box full of candies and went on and on about how they celebrated the day. Next we are getting ready for the "Mardi Gras" celebrations special costumes, masks , king cakes, parades. Eagerly waiting to enjoy the day !!

Coming to today's recipe, when it comes to making homemade spice powders, I always rely on my Mom or Mother-in-law. Whenever we go on vacation, we get loads of all the required spice powders and stock them up. Last year Mom was with me for about 6 months and she made this awesome rasam powder for me. My rasam never goes wrong when I add this powder. It is simple to make and comes in handy on those lazy days. Somehow I do not like the store bought ones, may be I'm too used to homemade version. Try this to make some great rasam recipes. Check out my Paruppu Rasam and Tomato Rasam which were made with this powder.

Preparation Time : 20 min

Total Time : 45 min

Ingredients

Coriander seeds - 250 gms
Pepper corns - 50 gms
Cumin Seeds - 50 gms
Dry Red Chilly - 50 gms
Toor Dal - 2 tbsp
Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Asafoetida - 1/4 tsp

Preparation
  • Measure the ingredients and keep it ready.
  • Clean and dry out the mixer jar.
  • Clean and dry out a air tight container to store the rasam powder
Method
  • Carefully dry roast coriander seeds , pepper corns, cumin seeds, toor dal , dry red chillies, fenugreek, mustard each separately in medium flame until aroma arises.
  • Combine all ingredients and allow the contents to cool down for 30 min.
  • Once the ingredients are completely cooled down, grind it along with asafoetida to a coarse powder.
  • Allow the ground mixture to sit for about 30 min and then transfer to air tight container. You can use this powder to make awesome rasam recipes.


Notes
  • Take care while dry roasting, if the seeds are burnt it will spoil the taste of the rasam.
  • Store the rasam powder in clean, dry container. Use dry spoon and it can be used for 6 months are so.

Reactions:

10 comments:

I have made sambhar powder at home but never tried rasam powder at home...
Lovely recipe dear..
Reva

I too wanted to try homemade rasam powder in bulk and store.. I usually grind only for that day, this sounds perfect!

i love different variety of powder...this rasam powder gives nice aroma!!lovely click!

bookmarked.. looks too good will sure try it at home..

Thats gr8,thanks for sharing,bookmarking....

Totally YUMMY

Aarthi
http://www.yummytummyaarthi.com/

I make rasam powder in bulk, around 1 to 2 kgs.., when i go to india, and store them in my freezer, it stays for a long time, i make sambhar powder, when ever i make..., lovely rasam powder, rasam is an all time favourite..

Just looks awesome......very nice pics..... yum n delicious!

Perfect Indian recipes guide, thanks for sharing.best platform for learners.

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