Rasam Powder Recipe
Rasam powder is a spice mix recipe from South Indian cuisine. Rasam is the ultimate comfort, Indians usually prefer.
Servings: 130 grams
Place a Kadai or deep bottom pan over medium heat and add coconut oil.
3 teaspoon coconut oil
When the oil heats up, add dried red chili and saute them until they puff up and turn crisp. Place it aside.
15- 20 dried red chili
Add coriander seeds to the pan and saute until you get a nice aroma. Saute on a low flame and transfer to a large plate and place aside.
1 cup coriander seeds
In the same pan, saute cumin seed and methi seeds on low flame until the spices release their aroma. Place it aside.
¼ cup cumin seeds, 1 tablespoon methi seeds
Saute the curry leaves, hing and cinnamon stick on low flame. Place it aside.
2 strand curry leaves, 1 teaspoon hing / asafoetida, ¼ inch cinnamon stick
Let all the spices cool completely.
Now blend all the roasted spices with a teaspoon of hing powder(if you are using powder instead of sticky hing) and blend into a fine powder consistency.Rasam powder is ready and you are all set to prepare your favorite rasam or 'saaru'.
- Be sure not to skip any of the key ingredients. There are not too many ingredients in this recipe but they all play a big role in the final taste.
- If any of the mentioned ingredients are not available, the rasam powder mix usually does not turn out very well.
- While preparing the rasam, add the spice mix as the last step and boil the mix well to make sure it's evenly cooked.
Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg