Rasam means soup. Rasam is a popular lentil based soup from SouthIndia. Rasam is a tangy, spicy concotion. Tamarind and tomatoes gives the tanginess and rasam powder gives the spicyness to rasam. Using this rasam powder we can make many variety of rasams. There are many types of rasam powders we can make or readly available in the market. Some are using daals some are making without daals to make rasam powder. I have tried many versions. This recipe gives exotic, spicy yummy rasam. We need daily rasam at home. Its a mix of some spices. We can make this in bulk and store it in the fridge. I prefer to make small batches. Freshness will stay if you are making small quantity. We can sun dry the ingredients and make or fry it and make the powder.
Generally rasam powder is grinding coarsely because rasam should be thin in consistency , like soup.
Let us see how to make this home made rasam powder.
Preparation time approx 20 minutes.
- 1/2 cup coriander seeds. ( i used green colour you can use any type).
- 1/2 cup tightly measured red chillies ( i used long chillies. small round chilles are more spicy).
- 2 kashmiri chilles just for good colour. ( this is optional)
- 1/2 cup thuar daal.
- 1/4 cup pepper corns.
- 1/4 heaped cup jeera.
- 1/4 cup curry leaves washed dried.
Sun dry all the items mentioned above nicely or heat a pan dry fry one by one . It should not change colour. Just heat the ingredients.
Powder everything together in a mixer. Do not powder very smoothly.