Tuesday, November 4, 2014
15 dried kashmiri red chilis
15 curry leaves
1/4 cup tuvar dal/split pigeon peas
1/4 cup masoor dal/split lentils
2 tablespoons urad dal/split black gram
2 tablespoons coriander seeds
2 teaspoons black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds/methi seeds
1/2 teaspoon asafoetida/hing
1 teaspoon turmeric powder
Dry roast all the ingredients one by one except the asafoetida and the turmeric powder - till a nice aroma comes by. Mix all the ingredients together including the asafoetida and the turmeric powder and run it through a mixer/blender/grinder to get a nice powder.
Rasam powder is ready. Store in a airtight container. Lasts for a good year.
Use it to make Rasams of your choice.
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