Here's the recipe for the Rasam powder I used in this Mysore Rasam. Like I said in that post, I don't usually make spice powders from scratch. I know freshly homemade spice mixes add a lot of flavor to dishes but I get lazy to make them.
But when I saw this Mysore rasam in
Dakshin cookbook by Chandra Padmanabhan, I was tempted to make the spice mix. Glad that I made it because this is one of the more flavorful rasam powder (I'm comparing it with the store-bought rasam powders).
The rasam powder can be stored in an airtight container for up to 2~3 months.
Mysore Rasam Powder
Ingredients:
-
1cup
Coriander Seeds
-
2tbsp
Black Peppercorns
-
2tbsp
Cumin seeds
-
2tsp
Fenugreek seeds
-
10~15
Curry leaves
-
1cup
Dry red chilies
-
1½tsp
Oil
-
1tsp
Turmeric
Method:
-
Dry roast coriander seeds, peppercorns, cumin seeds, fenugreek seeds and curry leaves till they are fragrant. Set aside to cool a little bit.
-
Heat oil and fry the red chilies.
-
Grind all the ingredients together to a fine powder along with turmeric.
-
Store in an airtight container and use as needed.
Also linking this to Valli's '
Cooking from Cookbook Challenge: January -- Week 4'.