Homemade Rasam Powder
What is comfort food according to you?? For
me us its
simple rasam rice and a upkari or dal and upkari. Being brought up in a typical
Konkani family I love rasam of any kind. And amma being a lovely cook used
does make most (apart from the baked goodies) of the dishes at home. From spice
powders to curries to desserts… and rasam powder is one such spice powder which
is the best. I never bothered to even see what was the proportion of
ingredients she added into making of this fragrant powder. And once I got
married I started buying readymade powder for some years but then soon started
feeling if amma always made it at home I can atleast give a try and mind me
from that day onwards I never buy rasam powder. I make my OwnJ.
So here is what we need for Rasam Powder :
- Coriander seeds - 1 cup
- Cumin (jeera) seeds - 1/2 cup
- Fenugreek (methi) seeds - 2 tablespoons
- Urad dal/Black gram dal – 1 tsp
- Byadagi red chillies - 10 to 15 (according to taste)
- Pepper- 10
- A pinch of asafoetida
Heat a pan. Roast all the above ingredients, separately, one at a time, till light brown. Ensure raw smell goes away while roasting.
Remove from the fire. Let the ingredients cool down completely.
Grind all the roasted ingredients alongwith a pinch of asafoetida to a fine powder.
Spread the rasam powder on a plate to cool down.
Once the rasam powder reaches to room temperature, store in an airtight container.
Rasam powder can be stored for more than 3 months in refrigerator.