Rasam Powder / Rasam pudi

Not that every time, we have time to grind the powder / paste for making rasam so we do prefer to pick any branded Instant Rasam powder. But somehow, I don't prefer using instant rasam / sambar powders rather when I have time I prepare rasam powder & store it in a airtight bottle to make it handy & quickly finish preparing rasam.

If you would like to make the rasam powder at home, here is my recipe for you…

Rasam Powder

Ingredients :

Dhania / Coriander seeds - 1/2 cup

Dry Red chili - 8 to 10

Jeera / Cumin seeds - 1 table spoon

Whole black pepper - 2 table spoons

Toor dal (OR) Masoor dal - 3 table spoons

Curry Leaves - 1 strand ( about 6 to 10 leaves)

Hing / Asafetida - 1 tea spoon

Preparation :

- Dry Roast all the Ingredients one by one EXCEPT  'Whole black pepper' & Hing.

- Make sure, DON'T BURN any of the ingredients, roast them under low heat.

Dhania 

Dry Red Chilli

Cumin seeds & Curry Leaves

Dal & Whole black pepper

All the Roasted Rasam pudi Ingredients 

- Once, roasted all the rasam pudi ingredients, grind them to a fine powder along with hing / asafetida.

- Store the Rasam pudi in an airtight jar / bottle and you can keep it in the cupboard if it is a colder weather. If it is summer just store it in the refrigerator.

Dhaniya Rasam

Having this Rasam powder handy, all you just need either tomatoes or tamarind to make rasam quickly.

I will post The Rasam Recipe with instant rasam powder, soon.