Rasam can be called a soup,a watery curry or even an appetiser!It is one of those South Indian recipes which has the highest favourite ratings and mores for iy has various health benefits!In case of the common cold,flu or if we have an invalid at home,a simple lunch of Rasam and plain rice does wonders as it cures and heals the person from inside and peps up his tastebuds which make him feel that life is great after all.
Rasam requires a powder to be made which gives it the characteristic taste!So this is the recipe for this lovely masala!
The Rasam Podi…
Preparation Time : 15 minutes
Makes : 4 tbsp of Rasam Podi
2 tsp Tur Dal (Arhar Dal)
1 tsp Chana Dal
1/2 tsp Fenugreek seeds (methi)
2 tsp Coriander seeds (dhania)
1 1/2 tbsp Cumin seeds (Jeera)
1 tbsp peppercorns or freshly ground pepper powder
3 tbsp Red Chilli Powder or 12 Dried red Chillies
1 tbsp Asafoetida (Heeng)
7 – 8 Curry leaves
The two things to remember :
1.We need to dry roast everything.
2.This has to be done separately as each ingredient has its own time of coming to the right colour which is golden brown.
Roast the two dals first,then the seeds one by one – coriander,fenugreek and cumin.If you have whole peppercorns then roast them on the lowest heat and put them last as the pan would be hot.
Do not roast them on high heat as it causes smoke,suffocation and coughing.Else use the powder.If using dried red chillies roast them now on low heat till you hear a crisp crackling sound indicating that they are roasted!
Roast the curry leaves till they turn dry and crackle under the spoon.
Leave everything to come to room temperature and powder finely.Store this in an airtight container and use as required.
For the recipe of Rasam follow this link :
Rasam made with this lovely podi :