MELLOWBITES SPICE SERIES

RASAM POWDER & RASAM

Rasam is a staple diet of South Indian cooking and Rasam powder is one integral spice powder of a south Indian kitchen.Lwet’s make a fresh homemade rasam powder and see one basic rasam recipe with this Powder.

RASAM POWDER

INGREDIENTS:

Cumin seeds -1/2 cup

Coriander seeds -1

Peppercorns-1/2 cup

Toor dhal -1/4 cup

Whole red chili -8-10

METHOD:

In a heavy bottomed pan/cast iron pan add cumin seeds and dry roast it on simmer until a nice aroma comes and cumin seeds turn mild golden. Transfer it to a plate.
Dry roast peppercorns also in the same pan on simmer for 2 -3 minutes and transfer it to a plate.
Dry roast toor dal until it turns light golden and transfer it to a plate.
Dry roast coriander seeds until you get a nice aroma of coriander seeds. Transfer it to a plate.
Finally dry roast 8-10 red chilies just for 1-2 minutes
Blend all the dry toasted ingredients into a fine powder
Instead of dry roasting You can also sundry putting all these ingredients spread on a wide plate for 2 days and blend it into a fine powder.
Store it in an air tight container for up to six months

RASAM

INGREDIENTS:

Tamarind – 1 amla sized ball

Sesame oil -1 tbsp

Mustard seeds -1/3 tsp

Fenugreek seeds -1/3 tsp

Whole Red chili -1

Asafoetida -1/8 tsp

Garlic cloves -3 finely chopped

Curry leaves -1/4 cup

cilantro -1/4 cup

Tomato – 1 finely chopped

Rasam powder – 21/2- 3 tsp

METHOD:

Soak tamarind in a bowl with 21/2 cups of water for at least 10 minutes.
Squeeze out the juice out of it and discard the pulp.
In a pot heat sesame oil, and temper with mustard seeds.
Once the mustard seeds splutter, put in fenugreek seeds , whole red chili ,finely chopped garlic cloves and asafetida.
Follow it by chopped curry leaves, cilantro and tomato
Sauté it for a minute or two.
Put in rasam powder and saute for few seconds.
Pour in the prepared tamarind juice ,and let it come to a rolling boil ,switch of immediately.
To a serving bowl add adequate salt for the rasam and pour in piping hot Rasam.
Serve hot over rice.