One of the most common powders (masala) you will find stocked in a South Indian home. Its used to make the much loved ‘Rasam’ ( a type of south Indian dal).
You may store this for a long time and use as and when required.
Cumin Seeds (Jeera) – 3 teaspoons
Coriander Seeds (Dhania) – 1 ½ teaspoons
Fenugreek Seeds (Methi) – 1 teaspoon
Black Pepper – 2 ½ teaspoons
Dry Red chilies – 6-7
Oil – 1 ½ teaspoons
Split Pigeon Pea (Toovar Dal) – ½ cup
Turmeric Powder – 1 teaspoon
Asafoetida – 1 teaspoon
Curry leaves – 12 -15
- Dry roast cumin seeds, coriander seeds, fenugreek seeds, black pepper and dry red chilies separately till brown in color. Keep aside to cool down.
- Now in a pan add the oil and sauté the toovar dal on medium flame till golden brown in color. Let it cool.
- Now in a grinder add the roasted spices, toovar dal, turmeric powder, asafoetida, and curry leaves together.
- Store in an air tight jar.
Store the Rasam powder in a cool and dry place and in an air tight jar to retain the aroma.
Always use dry spoon when using rasam powder.
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