Homemade rasam powder recipe

I have never seen my mother or even my paati making a special kind of rasam powder and storing it!my Amma used to grind some coriander seeds,cumin,red-chillies and some peppers with motor and pestle(not the small one that we are using nowadays it is larger in size and called as ammi kal in Tamil)make a paste at that juncture when she is about to make rasam.Then after marriage my mil too used to do the same!but the taste was always perfect and flavorsome.They used motor and pestle,the taste you get from it is totally matchless.I have tried all brands of rasam powders and stopped buying ready-made rasam powder when I made a rewarding rasam powder of my own.Another great ingredient that I love adding is horsegram/kollu apart from its health benefits it adds a ruling taste to rasam you make…

Homemade rasam powder recipe

INGREDIENTS:

Coriander seeds – 2 cups
Dried red chillies – 1 cup
Toor dhal – 3/4 cup
Jeera/cumin seeds – 3-4 tbsp
Pepper – 3 tbsp
Horse gram dhal/kollu – 1/2 cup
Turmeric powder – 2 tbsp
Fenugreek seeds – 1 tbsp
Curry leaves – one hand full
Asafoetida/hing – 1 tbsp
Garlic powder – 21/2 tbsp
Salt as needed

METHOD:

DRY ROAST ALL SPICES ONE BY ONE

LASTLY ADD TURMERIC,HING AND GARLIC POWDER AFTER SWITCHING OFF

LET IT COOL AND GRIND

RASAM POWDER

1.Dry roast each ingredient separately till golden.
2.While roasting chillies can add salt with it and lastly add turmeric,hing and garlic powder to hot kadai and take off.
3.Grind it into fine powder and store it in airtight container.

Homemade rasam powder recipe

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Total Time 30 minutes mins

Ingredients

  

• Coriander seeds - 2 cups
• Dried red chillies - 1 cup
• Toor dhal - 3/4 cup
• Jeera/cumin seeds - 3-4 tbsp
• Pepper - 3 tbsp
• Horse gram dhal/kollu - 1/2 cup
• Turmeric powder - 2 tbsp
• Fenugreek seeds - 1 tbsp
• Curry leaves - one hand full
• Asafoetida/hing - 1 tbsp
• Garlic powder - 2 1/2tbsp
• Salt as needed

Instructions

 

• Dry each ingredient separately till golden.
• While roasting chillies can add salt with it and lastly add turmeric,hing and garlic powder to hot kadai and take off.
• Grind it into fine powder and store it in airtight container.
  
• 

Notes

Keep the rasam powder container closed nicely so that the flavors are intact and transfer a little from it to a small airtight container and use from it!fill it up then and there.
Can change the amount of chillies added according to your taste.
As we add kollu to it the taste is so nice and aromatic.
I have used garlic powder you can add garlic cloves instead after roasting it.