I always wanted to try Rasam powder at home. But buy either aachi rasam powder or MTR rasam powder. MIL makes rasam powder and uses for a month. Her version is a coarse powder version which has no dal in it. Mom makes rasam powder just for the day freshly. I saw this recipe in my cook book mom gave me, so wanted to give it a try. Last week I tried and it was really good. So wanted to share it here. I will sure here after make my own rasam powder at home, because homemade powder is more flavourful and so unique and smell homely!
Rasam powder recipe
Recipe Cuisine: Indian | Recipe category: Lunch
Prep Time: 5 mins | Cook time: 15 mins | Makes: 1 cup
Prep Time: 5 mins | Cook time: 15 mins | Makes: 1 cup
Ingredients
| Coriander seeds | 3/4 cup |
| Red chilli (long variety) | 20 |
| Toor dal | 1/4 cup |
| Channa dal | 1/4 cup |
| Black pepper | 3 tblsp |
| Cummin seeds | 3 tblsp |
| Hing | 1/2 tsp |
Method
- Dry roast red chilli,hing (if solid. Refer notes), channa dal and toor dal first 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 pepper until fragrant.
- Once the coriander seeds is roasted well, it lends a great flavour. Now add jeera lastly. Fry until it starts popping. Cool everything completely.
- Powder it to a fine powder in a mixer and store in an airtight container.
Notes
- I used solid hing so roasted along the ingredients together. If powder, you can add it towards end while roasting to prevent burning.
- Can be stored for a month if handled properly in an airtight container.
- If you want you can add turmeric in this powder. I add turmeric to rasam only if needed.
Use this rasam powder and see the difference of the aroma it lends to rasam!
Tidak ada komentar:
Posting Komentar