Rasam Powder, Every house-hold has a different recipe for this particular spice-mix. Atleast Sambhar powder, will be more or less the same ingredients, but Rasam Powder is always different I dont use rasam powder for rasam,instead i use my Kootu Podi itself . This habit follows from my mom. So, when i wanted to try a Pucca Rasam Powder recipe, i called my Father-in-Law, yes you read it right, Even my Sambhar powder is his recipe. He is the King of Kitchen @ his place. He gave me the recipe which will last you for a month, i have scaled down the recipe and made ½ Cup of Rasam Powder, the reduced measurements i m giving it in brackets.
Ingredients : Scaled Down quantity is given in brackets
300 gms Daniya/Coriander Seeds (½ Cup)
50 gms Red Chilies/Milagai (5-6 nos)
100 gms Peppercorns/Milagu (2 tbsp)
25 gms Jeera/Cumin Seeds(2 tsp)
1 handfull of Tuvar dal/Thuvaram Paruppu/Split Yellow pigeon peas (1 tbsp)
1 handful of Gram Dal/Chana Dal/Kadala Paruppu (1 tbsp)
- Dry Roast all the given ingredients one by one, in a slow flame.
- Spread the Roasted ingredients on a flat plate, let it cool. Then Grind it to a fine powder using your Spice Grinder or Mixer.
- Spread on a newspaper for it cool down again, then store it in an Air-tight container. If grinding little quantities, no need to cool it down after grinding.
- While making Rasam, use 2 heaped teaspoons of rasam powder along with ½ teaspoon of Sambar Powder and make rasam.