spoon

Rasam Powder

Posted on 30-09-2010 | By: Radha

Category : Powders / Podi, Rasam Varieties

Rasam Masala Powder

Ingredients:

200 gm dania, Coriander Seeds, 2 cups

50 gm red chilies, ¼ cup (about 5)

50 gm whole black pepper, ¼ cup

50 gm cumin seeds, ¼ Cup

100 gm Channa dal, ½ cup

2 Tbsp ghee

Method:

Mix all the ingredients.

On a very low flame, add ghee to thick pan.

Add all the ingredients, and fry until Channa dal begins to change color.

Transfer contents to a plate, let cool.

Coarsely grind to a powder.

Rasam Powder is ready.

Notes:

Make sure that you have a lot of ventilation going on.

Send your family on an outing before you do this as it may burn their eyes and keep them sneezing for some time.

Set out a few bowls of vinegar to absorb pungent smell.

Make Rasam with this powder and feed your family. It’s rewarding!

Tomato Toor Dal Rasam

Posted on 07-03-2010 | By: Radha

Category : Rasam Varieties

Step 1

Tadka / Tempering
  • ¾ Tsp Ghee
  • 1 tsp Cumin Seeds
  • 1 tsp Black Mustard Seeds
Pressure Cooker
Step 2
In a bowl, combine
  • 1 cup water
  • 5 Tsp Toor Dal
  • 3 pinches Hing
  • 2 Tomatoes with skin peeled off if possible
  • ½ tsp salt
Pressure cook till mashed.
Step 3
Other Ingredients:
  • 1 Tsp Cumin Pepper Powder
  • ½ tsp Rasam Powder (optional)
  • Curry Leaves 10
  • ¼ Bunch Cilantro Leaves
  • Tamarind Pulp, as required
  • Turmeric 1 tsp
  • 3 Cloves Garlic, mashed

    Method:

    Heat a large Dutch Oven.
    Heat ghee, add ingredients from step 1.
    Once Mustard Seeds stop spluttering,
    Add pressure cooked ingredients.
    Add all ingredients from Step 3.
    Add Cilantro as a whole bunch, discard after cooking.
    Adjust salt.
    Drink as is, or serve hot with White Rice and Ghee.