Saturday, October 25, 2008

Rasam Powder (South Indian Spice Mix)

Rasam powder is a good spice mix to have on hand. Although it resembles Sambar Powder, it is slightly different and has its own unmistakable and unique flavor. Besides making rasams, it can be used to spice up veggie dishes, rice, dals, and soups too.


1 cup Coriander Seeds (Dhania)
1/3 cup Dry Red Chilies
1/4 cup Toor Dal
1/4 cup Chana Dal
1/4 cup Cumin Seeds (Jeera)
1/4 cup Black Peppercorns (Mulagu)


Dry roast the dals first for about 2 or 3 minutes; then add the coriander seeds and roast for 2 more minutes.

Stir in the red chilies and stir constantly for 2 more minutes. Remove from heat and pour into a bowl or plate to cool.

Alternately, roast the above spices (except pepper and cumin) by placing on a baking sheet and roast for 5 to 6 minutes in a moderately hot oven, at about 300-350 degrees F. Stir a couple of times, watch carefully, and remove promptly to prevent burning.

Add cumin seeds and pepper to the cooled spices.

Grind into a powder using a spice grinder.

Store in an airtight jar in a cool dark cupboard.

Use to make different types of rasams such as Kollu Rasam, Lemon-Lime or Everyday Rasam, vegetables, and other curries. Happy cooking!

1 comment:

Anonymous said...

Yeah i love rasam with spices