Elevate each rasam stew and soup with this fresh ground rasam spice powder. Made from a simple South Indian spices, this aromatic mixture brings warmth and depth in your meal . Prepare it once and store for a delicious cooking of the month.
Ingredients:
Method:
- Dry roast Seeds and Dals
- Take a heavy skillet and heat on a medium flame. Add coriander , cumin, black pepper , toor , urad dal and fenugreek . Stir for 3-4 minutes until the spices release their aroma .
- Roast Chili and curry leaves
- Now, add the dry red chilli and curry leaves in the same pan,. Continue to roast for another 1-2 minutes until the chilli is slightly darker.
- Cool before grinding
- Transfer the mixture to a plate and allow it to cool to room temperature. This step prevents moisture formation during grinding.
- Grind into a powder
- Transfer the spices to a grinder or a blender . Grind until you receive a smooth , nice powder.
- Store for subsequent use
- Put rasam spice powder in jar. Close the jar and keep in cool, dry place .
Tips and Variety:
- For a mild mixture, reduce the number of chilli.
- For the nutty taste, add some til while roasting.
- For extra body and aroma,add some khus khus for extra body and aroma.
- To adjust the texture and taste profile, swap the urad dal for the chana dal.
Storage and Shelf Life:
- Store this rasam powder in an airtight container . It can be properly stored, for up to six months.
