Ingredients                                                                                                                                                                                                                (Serves – 6)

 

  • Red chillies, ten to twelve numbers
  • Ghee, two teaspoons
  • Chana dal, one tablespoon
  • Tur dal, one tablespoon
  • Black peppercorns, three tablespoons
  • Cumin seeds, three tablespoons
  • Coriander seeds, five tablespoons
  • Curry leaves, eighteen to twenty numbers
  • Fenugreek seeds, half a teaspoon
  • Asafoetida, half a teaspoon

 

Method

  • Heat a pan on high flame and reduce the heat once the pan is sufficiently hot. 
  • Add the whole red chillies and roast them on a low flame until they become crisp. Remove the chillies from the pan, transfer them to a bowl, and allow them to cool completely. 
  • In the same pan, add the ghee followed by the chana dal and tur dal. Roast on a low flame, stirring continuously, until the dals release a pleasant aroma. Add the black peppercorns and cook briefly along with the dals. 
  • Next, add the cumin seeds and coriander seeds and continue roasting until fragrant. Once the dals and spices are well roasted, add the curry leaves, fenugreek seeds, and asafoetida, and cook for a few seconds. 
  • Transfer the mixture to a bowl and allow it to cool completely. Remove the stems from the roasted chillies and grind the chillies into a fine powder. 
  • Add the cooled spice and dal mixture and grind again to obtain a semi fine powder. The rasam powder is now ready. Store it in an airtight container, refrigerate, and use within three to four months.

 

Prep time: 10-15 minutes            Cooking time: 15-20 minutes    Total Time: 30-35 minutes