Recipe Link : https://www.tarladalal.com/Homemade-Rasam-Powder-Step-By-Step-42479r#SouthIndian #BasicRecipe #Easy #Quick #Homemade------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalHomemade Rasam PowderRasam Powder is a key ingredient in South Indian cooking. Although it is available readymade in stores, most people prefer to make it at home in small or large quantities depending on their requirement. Each family has their own favourite recipe too, with slightly varied proportions of ingredients. While the traditional method involves sun-drying the ingredients and then grinding them in a mill, this is an easy version of Homemade Rasam Powder that can be made in small batches. Since it is made in small batches, it also retains a strong aroma. You can store it at room temperature in a dry and airtight container for a month. Make sure you roast the ingredients in groups as mentioned in the recipe. The grouping is based on heat required and time taken to roast, so it is important to follow the same. Also keep a check on the flame levels while roasting. This will ensure you get good Rasam Powder with the perfect aroma, flavour and colour.Preparation Time: 5 minutes.Cooking Time: 11 minutes.Makes 1 1/4 cups 5 tbsp coriander (dhania) seeds2 1/2 tbsp black peppercorns (kalimirch)1 1/2 tbsp cumin seeds (jeera)2 tsp fenugreek (methi) seeds1 1/2 tbsp toovar (arhar) dal20 dry red chillies (pandi)30 curry leaves (kadi patta)1 tsp turmeric powder (haldi)1. Dry roast the coriander seeds in a hot broad non-stick pan on a medium flame for 2 minutes. Transfer it into a deep bowl. 2. In the same pan, add the black peppercorns, cumin seeds and fenugreek seeds and dry roast them on a slow flame for 4 minutes. Remove it in the same bowl containing coriander seeds.3. Add the toovar dal in the pan and dry roast on a slow flame for 2 minutes. Remove it and put it in the same bowl.4. Dry roast the dry red chillies in the same pan on a medium flame for 2 minutes. Remove and put it in the same bowl.5. Finally add the curry leaves in the pan and dry roast on a slow flame for 1 minute or till it is crisp. Remove it in the same bowl.6. Cool the mixture completely and blend it in a mixer to a smooth powder.7. Transfer the powder into a bowl, add the turmeric powder and mix well.8. Use as required or store it in an air-tight container.
