Homemade rasam masala

Organic rasam powder

Marriage rasam powder

Rasam is a tangy and spicy South Indian soup that's often enjoyed with rice or as a standalone dish. Making your own rasam powder at home ensures that you get a fresh and flavorful spice blend tailored to your taste. Here’s a recipe for natural, homemade rasam powder:

Homemade Rasam Powder

Ingredients:

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 4-5 dried red chilies (adjust to taste)
• 1 tbsp chana dal (split chickpeas)
• 1 tbsp urad dal (black gram split pulses)
• 1-2 sprigs of fresh curry leaves (optional, if not using dried curry leaves)
• 1 tsp dried curry leaves (optional, if fresh is not available)
• 1 tsp asafoetida (hing, optional)
• 1 tbsp tamarind powder (optional, or 1 tbsp dried tamarind, if available)

Instructions:

Roast Whole Spices:

• Heat a dry skillet over medium heat.
• Add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, mustard seeds, dried red chilies, chana dal, and urad dal.
• Roast the spices, stirring frequently, until they become aromatic and slightly darker. This should take about 2-3 minutes. Be cautious not to burn them.

Cool and Grind:

• Allow the roasted spices to cool completely.
• Once cooled, grind the spices to a fine powder using a spice grinder or mortar and pestle.

Add Ground Spices:

• Mix in the turmeric powder, dried curry leaves (if using), asafoetida, and tamarind powder (if using). Blend everything together.

Store:

• Store the rasam powder in an airtight container in a cool, dark place. It will stay fresh for several months.

Using Rasam Powder in Rasam

Here’s a simple recipe to make rasam using your homemade rasam powder:

Ingredients:

• 1 cup toor dal (pigeon peas)
• 1-2 tomatoes, chopped
• 1-2 green chilies, slit (optional)
• 1 tbsp rasam powder
• 1 tbsp tamarind pulp or 1 tsp tamarind paste
• 1/4 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• Salt to taste
• 2 tbsp oil or ghee
• Mustard seeds, curry leaves, and chopped cilantro for tempering

Instructions:

Cook the Dal:

• • Rinse the toor dal and cook it in a pressure cooker or pot until soft and mushy. Set aside.

Prepare the Rasam Base:

• • In a large pot, heat oil or ghee.
  • Add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoetida.
  • Add chopped tomatoes and green chilies (if using). Cook until the tomatoes are soft.

Add Spices and Tamarind:

• • Stir in the rasam powder, turmeric powder, and tamarind pulp or paste. Cook for a few minutes to blend the spices with the tomatoes.

Combine Dal and Simmer:

• • Add the cooked toor dal to the pot. Add enough water to reach your desired consistency. Bring to a boil and then simmer for 10-15 minutes. Adjust salt to taste.

Garnish and Serve:

• • Garnish with chopped cilantro.
  • Serve hot with rice or enjoy as a soup.

This homemade rasam powder will infuse your rasam with authentic South Indian flavors, making it delicious and comforting. Enjoy your cooking!