Nov 16, 2010


My not so perfect rasam powder. :)

Coriander seeds -- 1 cup
Fenugreek seeds -- 2 tablespoons
Cumin seeds -- 3 tablespoons
Pepper corns -- 1 1/2 tablespoons
Mustard seeds -- 2 teaspoons
turmeric powder -- 3/4 teaspoon
Asafoetida -- 1/2 teaspoon
Curry leaves -- few
Red chili -- 25 - 30
Split chick pea(chana dal) -- 1 tablespoon
Split pigeon pea (toor dal) -- 1 tablespoon

I am using byadagi chili here. in fact i use only this variety when cooking. If yo are using any other variety vary the amount according to your taste.

Dry roast all the ingredients on low heat separately. Be careful while frying the chili. If it burns you could end up sneezing and coughing for hours together :).

Cool it and run it in blender to make a smooth powder. Store it in an airtight container.

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