1 cup ( 50 g ) turdal 1 cup ( 50 g ) coriander seeds 1 cup ( 50 g ) cumin seeds ( jeera ) 1/2 cup ( 25 g ) peppercorns 2 teaspoons fenugreek seeds ( methi seeds )
Method
Dry roast all the ingredients separately in frying pan / iron kadai till brown. Powder them separately in a mixer. Mix all the powders well and store in an airtight container / dry bottle.
Cooking tip:
When making rasam, boil 2 - 4 green chillies along with garlic / tomato or vegetables. Add rasam powder and 1/4 teaspoon hing ( asafoetida ) when it’s half done.
Madras Rasam Powder
Recipe credit - Jaya . V. Shenoy ( Author - Dakshin Bharath Dishes )
Makes: 175 g
You will need
1 cup ( 50 g ) tur dal
1 cup ( 50 g ) coriander seeds
1 cup ( 50 g ) cumin seeds ( jeera )
1/2 cup ( 25 g ) peppercorns
2 teaspoons fenugreek seeds ( methi seeds )
Method
Dry roast all the ingredients separately in frying pan / iron kadai till brown. Powder them separately in a mixer. Mix all the powders well and store in an airtight container / dry bottle.