I have been taking my stash of spice-mixes for granted. And then, one fine day, when I was scraping at the bottom of the rasam-powder-bottle, I nonchalantly walked over to the fridge and opened the freezer to retrieve a nicely packed bag of home-made rasam-powder. Except this time, my hands groped at nothing... no more bags labeled "rasam powder" showed itself. Horror of horrors! I had actually run out of home-made rasam powder! But before I let myself panic, I just called my resourceful mother-in-law and noted down the recipe to make some rasam-powder at home.
And here is the actual recipe!
Ingredients:
- Coriander seeds / Dhania - 250 grams
- Dried red chillies - 100 grams
- Cumin seeds / jeera - 50 grams
- Black pepper corns - 50 grams
- Bengal gram dhal / Kadala paruppu - 50 grams
- Turmeric - 50 grams
Dry roast each spice separately until they roast a little and emit their essential oils and flavors. Grind, mix, and store in an airtight container!
This makes a big bottle of rasam-powder. Just to approximate, I equated 50 grams to 1/4 cup.
Some families don't really use separate spice-mixes for sambar and rasam. One versatile powder is used for sambar, rasam, and other dishes that take curry powder. But, I think the addition of cumin and pepper in rasam powder makes a delicious difference in the way your rasam turns out.
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