Monday, August 20, 2012

Rasam powder / Rasappodi

Rasam Powder

Red Chillies (Guntur)                        : 250 gms
Dhaniya seeds                                  : 500 gms
Tur Dal                                              : 150 gms

Pepper                                              : 30 gms
Jeera                                                 : 50 gms
Turmeric                                            : 5 to 6 pieces ( or you can use 4 tbsp powder)

Dry in Hot Sun for a few hours and grind to a coarse powder.

Arusuvai Natarajan's recipe for rasam powder:
Dideer rasam
(you can make it in smaller quantity. Keep the proportion)
Tur dal – 500 g
pepper – 250 g
jeera – 200 g
hing 100 g
chillies – 300 g
Daniya – 750 g
Turmeric Powder – 50 g
Curry leaves – a fistful

Order of frying ( light fry)
Tur dal
Red chillies – broken
Curry leaves.

Prior to all this fry hing in oil and add while grinding. Grind to a coarse powder.

For 4 cups rasam:
Add 3 cups water to  a handful of boiled dal. 
Extract pulp of tamarind and add enough water to make it into one cup of liquid.
Add this to the dal.
add 2 ½ tsp rasam powder, enough salt.
Bring to boil.
Heat Ghee and add mustard seeds. Pour it over the rasam once the seeds splutter.
Garnish with Coriander leaves.
Do try. You will love it.

Another Method:
Shimoga Shantamma's recipe

Rasam Powder 

    Dried Chillies (byadege) broken into small bits – 3 pavs. This is a tricky measure to describe if you have never seen a pav in life . and the accuracy of measurement makes all the difference to taste. 
 Dhaniya seeds                                 1 ¼ to 1 ½ pav
Curry leaves                                     enough to fill both palms held together in a cup shape.In a little oil fry these together till all the ingredients are crisp. You should be able to break the curry leaves and the chillies. Keep aside.  
Take a piece of dried turmeric and fry it in a little oil. Keep aside. 

Jeera                                              1 tbs
Pepper                                           1 tbsp  
 Mustard                                         1 tbsp
Methi seeds                                    1 tbsp
Fry the above in very little oil.
 Channa dal                                    2 tbsp
 Urad dal                                         2 tbsp.
Fry the above in a little oil till golden brown. Powder , cool and store in an airtight container.