Rasam podi- rasam powder

Rasam powder is added to the rasam after it is taken off the fire.

1 cup red chillies

1tbsp oil

1 cup black peppercorns

1 cup cumin seeds

1 cup red gram dal

¾ cup Bengal gram dal

½ cup white urad dal

½ cup fenugreek dal

2 red chillies

½ spoon asofetidia.

 cup suka dhania or coriander seeds

½ cup curry leaves

Fry the asafetida pieces evenly in the oil, taking care not to burn them. Broil each of the ingredients separately on low heat and powder fine in a mixie. Cool and store in an airtight container.

Note: if you don’t make rasam often, the recipe may be halved or quartered as it is always best to use fresh powder.

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About Chef Ramaa shanker

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