RASAM POWDER (RASA PODI)
Rasam is one of the important item in a south indian meal.. Rasam with rice ,its like a comfort food for us south indians..Say we are away from our home for sometime with outside food, the first thing we would like to have returning home will be rasa sadham and that too if it is from our mom's hand then that would be amrith without any doubt.. Making rasam is a very easy process, there are different types of rasams, but we usually make rasam daily with this rasam powder at our home.. only tamarind and tomato is used as the base .. The beauty of this rasam powder is that we no need to save the cooked dhal water , as we add toor dal in this powder.. you will get a thicker rasam with full of flavour and taste.. Ok then lets see what we need ....
INGREDIENTS
"Use the same cup for measuring all ingredients"
Cumin seeds ( jeeraham ) - 1 cup ( 200g approx)
Coriander seeds ( kothamalli ) - 1/2 cup
Black pepper ( milagu ) - 1/2 cup
Toor dhal ( thuvaram paruppu ) - 1/2 cup
Fenugreek ( vendhayam ) - 2 tsp
Asafoetida ( perungayam ) - 3 tsp
Dry red chillies ( vara milagai ) - 15 Nos
Curry leaves - a hand full ( should be dry without water)
METHOD
We have already discussed my main motto is to make cooking simple with minimal efforts .. usually when u prepare any powder for cooking , the unwritten law is to roast the ingredients separately.. But i am happy to differ and i swear the result is the same.. Let us make it simple.. Add all the ingredients except asafoetida in a kadai and roast in a medium flame for 5 to 10 mins.. no need to add oil, dry roast them, stir continuously, u can see the colour of the items getting changed to golden brown, and u will get wonderful aroma of the spices.. before turning of the stove, add the asafoetida and mix it well .. cool completely, grind it into smooth powder and store it in a dry container.. Normally the rasam powder made with the measurements given here will last for more than a month even if u are preparing rasam daily..
Making rasam is very easy.. for two cups of rasam , soak big gooseberry size tamarind and a medium sized tomato in hot water (just to immerse them is enough) for 10 mins.. crush it fully with ur
hand, add 2 cups of water , and take the extract.. In a kadai, add 1 tsp of oil, heat it, add 1/2 tsp of mustard seeds, let it splutter, add 2 tbsp of crushed garlic ( 8 to 10 pods ), few curry leaves, saute them for 10 seconds, add 1tsp of rasam powder, saute it for 5 seconds, pour in the tomato, tamarind extract , season with salt and let it be in high flame until it start to boil.. at this stage, that is when the rasam is about to boil ( as in the picture, u can see white bubbles forming ) u can switch off the stove and garnish generously with fresh coriander leaves.. thats it ur rasam is ready ,, serve it with rice..
Hope u all know that our ancestors included rasam in our meals because of its medicinal uses .. the spices like cumin, coriander, asafoetida helps in digestion, black pepper helps in curing common cold and the curry leaves are rich in iron.. So whats there to wait prepare the rasa podi ASAP.. Make rasam and have it daily so that u get good digestion and overall health..
Guess everyone enjoyed this recipe.. will be eagerly waiting for ur feed back.. until tomorrow its Veni saying bye and take care .. Happy cooking !!!
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