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:
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.
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