Enjoy cooking
Browse through over
650,000 tasty recipes.

How To Make Rasam Powder Recipe

Written By praneetha on Wednesday, 1 November 2017 | November 01, 2017



Rasam is always important main course dish in home or restaurants. The taste of Rasam is mainly relies on making of rasam powder. If we prepare Rasam powder correctly then taste of rasam will be yummier. It is very easy to prepare rasam powder or sambar powder or pulihora powder at home. So let us see how to prepare rasam powder in an easy way.




INGREDIENTS:


Red chilies: 1/4kg (as much needed for spiciness)

Channadal:  ¼ cup

Coriander seeds: 3 cups

Toor dal: ¼ cup

Black pepper: 2tbsp

Cumin seeds: 3 tbspn

Hing: 2 pinches

Turmeric: 2 or 3 pinches

Curry leaves: optional

Fenugreek seeds: 2 or 3 tbspn




PREPARATION:

Before preparing rasam powder first dry well all the above mentioned seeds in the sun for 2 or 3 days and store in dry container.

Once all the seeds are well dried then we can prepare the rasam powder so that rasam powder stays fresh for long period.

First take a pan and heat it in a low flame.

Take coriander seeds first into the pan and dry roast well until they turn light brown and remove roasted seeds from pan and store in round plate and let it get cool.



Next take Channadal and toordal in the same pan and roast well until they turn brown colour and remove from pan and take in the same plate where already coriander seeds are stored and let it cool down.

Next take red chilies into the same pan and roast it well and keep it aside.

Next take cumin seeds and black pepper and fenugreek seeds in the same pan and roast it well and store in the same plate and let it cool down.




Now sprinkle 2 or 3 pinches of hing on all the roasted seeds.

Take all roasted seeds into mixer grinder and mix it well until turns like a smooth powder.



Take out the powder and let it cool and store that powder in a neat dry container.

We can use that rasam powder for 3 or 4 months to make tasty and spicy rasam.



SHARE

About praneetha

2 comments :