Rasam is a south Indian lentil soup flavoured with tamarind, tomatoes and rasam powder. Rasam can be served as a soup or as a side for white rice. Rasam powder is easily available in Indian grocery store however fresh homemade rasam powder gives a wonderful taste and aroma to your rasam. The rasam powder is made with blend of Indian dry roasted spices. In southern part of India, people make rasam powder or any spices mix in a bulk and it comes in various varieties. You can adjust the spiciness by adding chili & black pepper corn in this recipe as per your choice.
Ingredients
- 4 tbsp Coriander seeds
- 2 tbsp Cumin Seeds
- 3 tsp Toor daal
- 2-3 Whole kashmiri red chili
- 1/8 tsp Asafoetida (hing)
- 1-1/2 tsp Whole black pepper
- 1/4 tsp Turmeric powder
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 6-7 Curry leaves
Instructions
- Ingredients for the rasam powder.
- Dry roast the cumin & coriander seeds at low to medium heat till aromatic, stir continuously to avoid it getting burnt. Once it's done transfer it in a bowl. In the same pan add methi seeds, roast it for few seconds then add toor daal into it. Dry roast it till slightly golden color. Add chili and roast it for few more minutes. Keep stirring. Once its done, transfer it into same bowl.
- In the same pan again, add mustard seeds and roast it till crackles. Add black pepper corn and stir it for few sec. Once it's done, transfer it into the same bowl. At last, dry roast the curry leaves for few sec. Once it done, transfer it into the same bowl.
- Make sure spices are not burnt while roasting. Let it cool down.
- Blend all the spices in the bowl into a blender to make a fine powder along with turmeric powder & asafoetida (hing). This recipe is mild spicy. Add more chili or pepper corn if you want spicy.
- Homemade aromatic rasam is ready to make rasam. Keep it in airtight container. Rasam powder can be used up to 1-2 months.
Recipe Notes
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