I am back with another authentic Rasam powder that i have learnt from my mom. Once of the best recipes i have learnt from her. It is so easy to make and store.Home made powders are always the best. This powder is an intergral part of any South Indian Kitchen. There are some variations in rasam powder depending on the states.
I was asked by many of my readers to share rasam powder recipe which i use in many dishes other than rasam.It enhances the taste of the curries when you pair it up with other masalas. It gives a whole new twist to the recipe.I am sure this recipe is a keeper.
Recipe for Rasam Powder:
250 Gms Dry Red Chilli (Byadgi variety)
50 Gms Dry red Chilli (Guntur Variety)
250 Gms Coriander seeds / Dhania
75 Gms Fenugreek / Methi
50 Gms Mustard / Sarso
75 Gms Cumin / Jeera
75 Gms Black Pepper Corns / Gol Mirch
50 Gms Turmeric / Haldi
Handful of Karipatta /Curry Leaves
Dry Roast all the ingredients above individually on medium flame. Ensure it does not burn. Allow the ingredients to cool. Grind them to get fine powder.
Mix in a dry bowl. Once cool store in an airtight container.Always use a dry spoon.