Ingredients and Method to make Rasam Powder
1 cup coriander seeds (dhania/kothamalli virai)
1/2 cup whole black pepper (milagu)
1/2 cup cumin seeds (jeera)
1/4 cup split pigeon peas (tur dhal/ tuvaram parappu)
12 to 14 dry red chilies (or to taste)
Dry roast the first three ingredients on medium heat until aromatic. Remove and keep aside to cool.
Dry roast the lentils until aromatic and slightly reddish. Remove and keep aside to cool.
Dry roast the dry red chilies for just a few seconds. Remove and keep aside to cool.
When cool, powder all the ingredients together in a blender/ grinder until it turns into a fine powder.
The copyright of this content belongs to Veginspirations.com
Store in an airtight container and use as required in rasam.
This powder has a shelf life of months without refrigeration.
1 cup coriander seeds (dhania/kothamalli virai)
1/2 cup whole black pepper (milagu)
1/2 cup cumin seeds (jeera)
1/4 cup split pigeon peas (tur dhal/ tuvaram parappu)
12 to 14 dry red chilies (or to taste)
Dry roast the first three ingredients on medium heat until aromatic. Remove and keep aside to cool.
Dry roast the lentils until aromatic and slightly reddish. Remove and keep aside to cool.
Dry roast the dry red chilies for just a few seconds. Remove and keep aside to cool.
When cool, powder all the ingredients together in a blender/ grinder until it turns into a fine powder.
The copyright of this content belongs to Veginspirations.com
Store in an airtight container and use as required in rasam.
This powder has a shelf life of months without refrigeration.
