Rasam Powder Recipe - Rasam is a staple diet of people in South India. This can be had as a soup also.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cumin seeds, Coriander seeds

Cuisine : South Indian

Course : Powders

Rasam Powder

India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Rasam Powder Recipe - How to make Rasam Powder

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Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Cumin seeds 2 1/2 teaspoons

  • Coriander seeds 1 1/2 teaspoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Black peppercorns 2 teaspoons

  • Whole dry red chilli 5

  • Oil 1 teaspoon

  • Split pigeon pea (toor dal/arhar dal) 1/3 cup

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Curry leaves 30

Method

Step 1

Dry roast cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and whole dry red chillies. Set aside to cool.

Step 2

Heat oil in a pan and sauté the dal till red. Set aside to cool. Grind the roasted ingredients with asafoetida, turmeric powder and curry leaves.

Step 3

Cool and store in airtight containers.

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