Here's the recipe for the Rasam powder I used in this Mysore Rasam. Like I said in that post, I don't usually make spice powders from scratch. I know freshly homemade spice mixes add a lot of flavor to dishes but I get lazy to make them.
But when I saw this Mysore rasam in Dakshin cookbook by Chandra Padmanabhan, I was tempted to make the spice mix. Glad that I made it because this is one of the more flavorful rasam powder (I'm comparing it with the store-bought rasam powders).
The rasam powder can be stored in an airtight container for up to 2~3 months.
Mysore Rasam Powder
Ingredients:- 1cup Coriander Seeds
- 2tbsp Black Peppercorns
- 2tbsp Cumin seeds
- 2tsp Fenugreek seeds
- 10~15 Curry leaves
- 1cup Dry red chilies
- 1½tsp Oil
- 1tsp Turmeric
- Dry roast coriander seeds, peppercorns, cumin seeds, fenugreek seeds and curry leaves till they are fragrant. Set aside to cool a little bit.
- Heat oil and fry the red chilies.
- Grind all the ingredients together to a fine powder along with turmeric.
- Store in an airtight container and use as needed.
That rasam powder sounds very flavorful.
ReplyDeleteThe Rasam Powder share is a useful one
ReplyDeleteNothing beats the flavor and freshness of homemade powders..Nice recipe.
ReplyDeleteNice to have this powder at home. Very handy.
ReplyDeleteAromatic Rasam powder, Pavani. Mysore rasam is one of my fav :)
ReplyDelete