Rasam Powder
rasapodi
Recipe by rajeswari of pune, IN
if u tadka jeera in ghee and top it in rasam,then jeera shd be 1/4 cup for grinding.hing only 2 tsp is added for grinding as when rasam is boiling we add hing,it gives more flavour.
Ingredients
vegetarian
20 servings
- 3 cups Dania
- 11/2 cup red chilli
- 1/2 cup Peppercorn
- 1/2 cup Jeera
- 1/4 cup tur dal
- 2 tsp Hing
- 3 varali manjal(haldi)
- 6 sprigs kadipatha
Directions
- Crush haldi in mortar&pestle.
- Keep curry leaves in sunlight or can roast curry leaves.it becomes dry.
- Keep in sunlight all ingredients seperately or dry-roast them separately.
- First tur dal,after it turns golden brown remove from heat.Then dania, then red chilli and it bulges and becomes shiny, peppercorn pops up and jeera crackles.Switch off the gas.
- Allow it to cool for sometime.on that heat itself put kadipatha and hing.
- Grind them in the mixie &make it slightly nice powder.(Not very nice). For sambar powder only it shd be nice.Sieve it for uniformity.
- Store in airtight container for atleast 4 months.
Note:Chana dal is not needed for rasam powder. If u want to add it, take 1 tbsp. Mainly turdal,dania and redchilli are grinded seperately.other things can be grinded together.