Wednesday 25 June 2014

Rasam Powder (ரசப்பொடி)

Masala powders can be easily made at home. When you make masala powders at home, you can ensure that they are prepared with high quality ingredients and in a hygienic manner. Moreover, home-made masala powders add to the taste and aroma of the food you prepare. Follow the easy steps to make rasam powder. 

Red chillies – 2 tumblers or 400ml measure (குண்டு மிளகாய் வத்தல்)
Dhania seeds – 1½ tumblers or 300ml measure
Toor dhal – 1 tumbler or 200ml measure
Turmeric root – 3-4 pieces (விரளி மஞ்சள்)
Peppercorns – 2 tablespoons
Jeera – 2 tablespoons

Rasam Powder (ரசப்பொடி)
Method: Dry all the ingredients in Sunlight for a day. If this is not possible, heat a kadai and roast the ingredients separately on low flame till they become hot to touch. Cool to room temperature and grind them into a fine powder. It may be difficult to grind rasam powder ingredients using an ordinary kitchen mixer-grinder. Hence, get the ingredients powdered in a neibourhood grinding mill. Rasam powder is hot when collected fresh from the grinding mill, due to heat generated during the grinding process. Allow the powder to cool to room temperature. Then store in an air tight container. Transfer a small quantity to a small container for daily use. Always use a dry spoon. If stored and handled properly, rasam powder remains fresh for several months. 

Note: Rasam powder is coarse in consistency when compared to sambar powder. 

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