Rasam is an integral part of traditional south Indian meal. The meal would be incomplete with out the rasam. Each home has its own version of rasam. Rasam comprises of few to many spices. Each spice has got its own flavour and the concoction of spices, tamarind and tomato, will give the unique taste.
Dry chilli - about 20 or depending on your taste.
Method:
Dry roast them separately until they spread the nice aroma and change their colour.
You can also roast them combining every thing except cumin due to their small size. When every thing is almost done, you can add cumin and roast for few minutes and remove them from fire.
Grind them into fine powder in a coffee blender or in any food processor.
Store the powder in a glass jar.
This rasam powder should last for about 2 months, if you prepare rasam at least 2-3 times a week for 4 people. Ensure you use fresh spices since the key to a good rasam is in its fresh spices.
There are lots of variations of rasam powders. I will be posting them in the near future.
Ingredients:
Coriander seeds - 1 cup
Cumin seeds - 1/4 cup
Fenugreek seeds / Menthulu - 1 tbsp
Fenugreek seeds / Menthulu - 1 tbsp
Black pepper - 1/4 cup
Raathi puvvu / Dagar na phool / Parmela Kamtschadalis - 1 fist full
Cloves - 6
Cinnamon - 2 inches stickDry chilli - about 20 or depending on your taste.
Method:
Dry roast them separately until they spread the nice aroma and change their colour.
You can also roast them combining every thing except cumin due to their small size. When every thing is almost done, you can add cumin and roast for few minutes and remove them from fire.
Grind them into fine powder in a coffee blender or in any food processor.
Store the powder in a glass jar.
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