SOUTH INDIAN KITCHEN BASICS # 2 - Rasam Powder
The term 'Rasam' in Sanskrit denotes juice or extract that is delicious. You can also call this a South Indian Soup usually prepared using Tomatoes and Tamarind extract as basic ingredients.
The English name for this recipe takes the name 'mulligatawny' that means pepper water (Milagu Thanni). The East India Company probably pronounced it that way which made way to the Oxford Dictionary. Pepper, IS, the main ingredient that gives it the flavour of spice (and it was/is a home remedy for illnesses due to the medicinal properties of pepper and other ingredients such as cumin seeds, asafoetida, coriander seeds and cinnamon. (Adding of cinnamon is more common in the Karnataka style).
Cooking Time : 10 min
Category: Spice powder
Cuisine: South Indian
Level: Medium
Yield : 250 gm
Source: MIL
INGREDIENTS
- 1 cup Coriander seeds
- 1 cup Red chillies
- 1/4 cup Toor Dhal
- 1/3 cup Peppercorns
- 1/4 cup Cumin seeds
- 1 tsp compounded Asafoetida flakes
- 1 tbsp Mustard seeds
- 1 cup Dried curry leaves, tightly packed
- 2 tsp Oil
- 1/4 tsp crystal salt
METHOD
- Except Chillies, Asafoetida and curry leaves, dry roast each ingredient separately in a Kadai on low medium flame until fragrant.
- Use a homemade broom stick for even roasting. Refer to this post for some detail. Always roast spices in circular motion.
- Transfer to a plate and spread out to cool.
- Heat 1 tsp oil in the same Kadai and fry Asafoetida flakes until soft. Remove from heat and cool.
- Heat 1 tsp of oil. Add crystal salt. When it sizzles, add red chillies and saute until you hear a crinkle and coated well. Should take 3 mins.Transfer to spice plate immediately and cool.
- Grind all the above along with curry leaves to a coarse powder in a mixer and spread out to prevent lumps. Pulse the spices once or twice and then add the curry leaves to ensure uniform grinding.
- Transfer to an airtight container and use as required. Keeps fresh for a month.
Wow... another killer! I love rasam but always make those from scratch... looks so good, and the pictures are amazing!
ReplyDeleteThank you Sweetie.
DeleteI can't imagine living without Rasam ! I have fallen in love with your pictures ...that ammi-kallu -wow!!! Lovely blog Sowmya !!!
ReplyDeleteThank you Uma.
DeleteBeautiful shot and lovely props Sowmya!
ReplyDeleteThank you Ammu
DeleteLoved the detailed recipe Sowmya. I always make rasam without using rasam powder, but this sounds so yummy, that I want to give this spice mix a try. I will let you know when I do. Thanks a lot for sharing.- Sreelatha
ReplyDeleteThank you Sree.
DeleteSowmya, your rasam powder shot is awesome! I love rasam and your picture and recipe is propelling me to make it now!
ReplyDeleteThank you Sandhya
DeleteRasam s my comfort food..homemade rasam podi s always best.. Fry pics
ReplyDeleteThank you Vidya
DeleteFlavourful rasam powder!! Lovely pics!!
ReplyDeleteThank you Sundari
Deleteneedful podi better than store bought
ReplyDeleteThank you Vaani
DeleteRasam is an all time favourite...very useful post!!
ReplyDeleteThank you Padma.
DeleteYour props and photographs are awesome and so is the traditional homemade Rasam powder.
ReplyDeleteThank you Ji. How are you?
DeleteLove Rasam. Your rasam powder and the stone grinder, both awesome!
ReplyDelete