Fresh Spice Powders that are ground at home gives the best tasting dishes. I am sure you will agree with me. Though ready made rasam and sambar powders are available in the grocery shops , there is no comparison in taste to the home made powders.
I have earlier shared the Chettinadu Rasam Powder recipe with you all. I have also shared Sambar powder recipe and many of you have tried both these recipes and shared your wonderful feedback with me.
I am so thrilled to know that even the Instant Puliodarai Podi recipe and the Idli Milagai Podi recipe has become a regular in your kitchen.
To add to that list, I am sharing my Instant Rasam Podi recipe. I use this podi on the days when I do not cook dal . I have incorporated tamarind and toor dal in this podi itself. So when cooking all you need to do is to use fresh tomatoes and cilantro leaves. Temper it with hot ghee and mustard seeds and your steaming hot and soothing rasam is ready in minutes.
In South India , the ingredients for rasam and sambar powder like the lentils/dal, chilli powder are sun dried and then ground in the 'Maavu Mill' ( the flour mill) . But if you are living in any other part of the world (like me) it might be difficult to find a flour mill that grinds these spice powders. So, my recipe for this rasam powder works perfectly using a mixie/mixer/food processor. Use fresh ingredients to make the spice powders so that they can be stored for a longer period of time.
Instant Rasam Powder :
Preparation time: 5 minutes
Cooking time : 10 minutes
Makes : 375 gms rasam powder
Storage: Stays fresh for upto 3-4 months when stored in an clean, moisture free, odour free, airtight container
1 cup = 250 ml cup
Note : Adjust the quantity of tamarind depending upon the variety you are using. Also the colour of the rasam powder will depend upon the type of chilli you are using. I used red hot chillies ( North Indian variety) and so the colour was much darker.
1 and 1/2 cup coriander seeds/ dhania
3/4 cup dry red chillies ( used 50:50, guntur red chillies:salem red chillies)
1/2 cup black peppercorns/milagu
3/4 cup cumin seeds/jeera
1/2 cup pigeon peas/tuvar dal/tuvaram paruppu
1 tablespoon methi seeds/fenugreek/vendhayam
2 tablespoons flaxseeds ( optional)
2 tablespoons horsegram/kollu
1 tablespoon turmeric powder ( directly add in mixie)
1 teaspoon asafoetida powder ( dirctly add in mixie)
40 curry leaves ( washed and pat dried, optional)
60 gms tamarind ( after removing seeds )
1. Collect all the above ingredients.
Tip: Wash and pat dry the curry leaves in advance, if you are using.
2. Heat a wide pan till it starts to smoke and switch off.
3. Remove it from heat and add all the ingredients together in the pan ( except tamarind) and keep stirring them continuously for 4-5 minutes .
Tip: This step is to remove any extra moisture present in the ingredients . The ingredients should not be roasted as it completely changes the taste of rasam.
4. Allow it to cool completely and transfer it to a mixie/mixer grinder.
5. Heat the pan over low flame and add the tamarind and keep stirring for 3-4 minutes and switch off.
6. Once cooled, add them to the mixer along with turmeric powder, asafoetida powder and grind them to a coarse powder.
6. Transfer it to an airtight container and allow to cool completely before you close the lid.
Your fresh home made rasam powder is ready .
Happy Cooking !