Homemade Rasam Powder
Ingredients (4)
- toor dal1 cup
- black peppercorns0.5 cup
- cumin seeds125 g
- dried red chillies12.5
Method
- 1
Clean all the ingredients and remove any impurities.
- 2
Dry roast the toor dal over medium heat until lightly golden and aromatic.
- 3
Dry roast the black peppercorns for 2–3 minutes.
- 4
Dry roast the cumin seeds until fragrant.
- 5
Dry roast the dried red chillies over low heat until crisp.
- 6
Allow all the ingredients to cool completely.
- 7
Grind everything together into a fine powder.
- 8
Cool completely before storing in a clean, dry, airtight container.
Notes & variations
Use 1–2 tablespoons of rasam powder for 4 cups of rasam. Add towards the end of cooking to retain the fresh aroma of the spices. Some families also add 2 tablespoons coriander seeds for a milder flavour. A few roasted curry leaves can be included for extra aroma. Store in an airtight container in a cool, dry place. Best used within 6 months for maximum freshness.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 778 kcal | 3112 kcal |
| Carbs | 135.5 g | 542 g |
| Protein | 37.4 g | 149.6 g |
| Fat | 30.1 g | 120.4 g |
| Fibre | 70.3 g | 281.2 g |