Rasam Podi

Rasam....A delicious south Indian soup is very easy to prepare and at the same time its difficult to get it perfect.The powder for rasam can be made then and there while preparing it.

We can also make the powder separately and store it in air tight containers.This will be of great help to make rasam in a jiffy.

This powder determines the taste of the rasam.Here is the recipe for a delicious spicy udipi style Rasam powder.The quantity of the ingredients is a very important factor.Please use the exact measures.

Ingredients:

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• Dhania/Coriander seeds - 110 grams
• Red chillies - 100 grams(Kashmiri Red chillies)
• Salem Red chilli - 75 grams
• Peppercorns - 50 grams
• Fenugreek seeds - 25 grams
• Chana dal/kadalaparuppu - 25 grams
• Jeera /Cumin seeds - 30 grams
• Mustard seeds - 1 teaspoon
• Hing - a small pinch,say a ball of dia ,0.5cm/ 1/2teaspoon powder
• Oil - 1 1/4 teaspoon

If you do not the kashmiri and salem red chillies,just use 175 grams of the normal red chilli.

Method:

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• Spread all the dried red chillies on a plate and keep it in hot sun for 5 to 6 hours.
• In a kadai,saute mustard seeds and fenugreek seeds on a low flame till they turn brown in colour.(Dry roast-without oil).Take them away and set aside.
• Add 1/4 teaspoon of oil and saute pepper corns on a low flame till they burst.Take away and set aside.
• Add 1/2 teaspoon of oil and saute the red chillies on a low flame so that each of it gets coated with a polish of oil.Saute just for 20 to 25 sec.Set aside.
• Add 1/4 teaspoon of oil and saute hing and dhania together till the raw smell goes off.Take away and set aside.
• Add 1/4 teaspoon of oil and saute the chana dal till it changes to brown colour.Take away and set aside.
• In the same heat,saute jeera for 20 sec.
• Mix all the roasted ingredients in the kadai and gently heat them.(Saute for a min)
• Grind finely in a mixer(not too fine...may be 99% fine) and set aside to cool.

Store it in air tight container.