Rasam powder, THE KING of all masalas, is the most essential ingredient in any South Indian pantry. This basic South Indian masala is used in several other dishes like Avarekai Sambhar (grind 2-3 tsp of rasam powder with coconut and use as an alternate masala), Avalakki upkari, Tomato Gojju, Puliyogare Gojju (Recipe coming soon!), Punarpuli Rasam, Tomato Puree Rasam, Bolu Huli, Bitter Gourd Sabzi, Gojjavalakki and several other dishes. So, if you have the rasam powder in stock, you could get your meal ready in just a few minutes!
1 cup Jeera
1 cup methi seeds/fenugreek
1 cup Black pepper
1 cup Mustard
8 cups Coriander seeds
6-8 cups Dry red chilies, adjust quantity according to taste
3 cup Curry leaves
- Dry roast each of the ingredients separately until you smell the fresh aroma of the spice and the color changes lightly;Keep aside and let cool.
- Powder the roasted spices in a blender; DO NOT add any water while powdering.
- Store in airtight containers; To make rasam, follow Tomato Puree Rasam.
- While measuring red chilies, chop them into tiny pieces; This way, its a lot easier to stuff into cups and measure them.
- While powdering, you might want to powder coriander seeds and dry red chilies separately 'cause, coriander seeds and red chilies take longer to grind.
- Rasam powder has a shelf life of about 6 months, so feel free to make enough and store in air tight containers.
- You might want to store this masala in the refrigerator to retain its freshness and aroma.
Prep Time: About 30-40 mins;
Makes: Enough to fill a 500ml bottle;