A hot and spicy South Indian dish, its very light and comforting for those cold winter days! Different regions make rasam in different ways. This recipe for rasam powder is inspired by Udupi style. Keep this powder ready as meal prep and make rasam in a jiffy!
Vegetarian | Vegan | GF
Serving Size : ~ 1/2 mason jar
Prep ⏰: 8 mins | Cook ⏰ : 10 mins
Ingredients
Rasam Powder
1/2 cup coriander seeds
2.5 tbsp cumin seeds / jeera
5-6 whole red chillies
9-10 byadagi chillies (for color)
15-16 curry leaves
1/2 tsp asafoetida
1 1/4 fenugreek seeds / methi
1/4 tsp oil
Rasam
1/2 cup cooked toor or moong dal
1 tsp mustard seeds
1 tomato, chopped
2 green chillies, slit in half
1 tbsp curry leaves
2 tbsp coriander leaves
turmeric powder
2 tsp rasam powder
1 tsp jaggery
1 tsp oil
a pinch of asafoetida
salt to taste
Instructions
Rasam Podi
In a pan, add oil and sauté the coriander seeds on low flame till they are golden brown. Set it aside
In the same pan, sauté the dry red chillies and byadagi chillies on low flame and set it aside.
Now dry roast cumin seeds, fenugreek seeds and curry leaves till cumin seeds are fragrant and set them aside.
Allow all ingredients to cool down completely.
In a mixer grinder, add asafoetida, all ingredients and grind them to fine powder.
Allow the mixture to cool completely before storing in an air tight mason jar. It stores well for 1-2 months.
Rasam
In a deep pot, heat oil and add mustard seed. Once they crackle, add curry leaves and green chillies.
Sauté for a minute and add the chopped tomato. Sauté till tomatoes are cooked.
Mash the cooked dal and add it to 2 cups of water and mix well into the pot. Add turmeric powder, rasam powder and about 1 tsp of salt. Cook this mixture for 5-7 minutes on medium high. Add water if you like it more s
Add jaggery, coriander leaves and cook for 1-2 minutes.
Serve hot as-is or with some rice. Enjoy !
😍👌delicious