Dhaniya(coriander)- 1 cup
Red chillies(broken into bits) or flakes- 1 cup
Pepper corns- 1/3 cup
Jeera( cumin seed) – 1/3 cup
Tuvar dal (split pigeon pea)- 1/2 cup or 3/4 cup
hing (asafoetida) – 1/4 to 1/2 tsp.
A small stick of dry turmeric.
Dry roast all the ingredients except turmeric ( microwave at high for 1 minute)
Curry leaves five or six.
Oil- 1 tsp
Grind to an almost fine powder along with turmeric.
Fry curry leaves in oil and add to powder and grind briefly to blend it well into the powder.
The quantity of chillies may be reduced according to taste.
This is the basic powder (rasam podi) for making the generic rasam.
The proportions of the ingredients vary, according to the secrets passed on within the family .Also, the same batch of powder might behave differently each time it is used, which I think is mostly a good thing, for you can expect to be surprised every time rasam is made.
Red chillies(broken into bits) or flakes- 1 cup
Pepper corns- 1/3 cup
Jeera( cumin seed) – 1/3 cup
Tuvar dal (split pigeon pea)- 1/2 cup or 3/4 cup
hing (asafoetida) – 1/4 to 1/2 tsp.
A small stick of dry turmeric.
Dry roast all the ingredients except turmeric ( microwave at high for 1 minute)
Curry leaves five or six.
Oil- 1 tsp
Grind to an almost fine powder along with turmeric.
Fry curry leaves in oil and add to powder and grind briefly to blend it well into the powder.
The quantity of chillies may be reduced according to taste.
This is the basic powder (rasam podi) for making the generic rasam.
The proportions of the ingredients vary, according to the secrets passed on within the family .Also, the same batch of powder might behave differently each time it is used, which I think is mostly a good thing, for you can expect to be surprised every time rasam is made.
No comments:
Post a Comment