Quick Cooking Tips Spices

(09) Rasam Powder

Ingredients

Dhana( coriander seeds) 40 gms ½ cup

kala miri(Black pepper) 30 gms ¼ cup

Kashmiri chillies 10 pcs

Channa dal. 50 gms ¼ cup

Jeera(Cumin) 30 gms ¼ cup

Tur dal. 50 gms ¼ cup

Udad dal. 25 gms ⅛ cup

Haldi(Turmeric )pd 1 tsp

Methi dana. 1 tsp

Hing(Asafoetida) 1 tsp

curry leaves. 1 cup

dried kokam(Garcinia) 10 pcs

Aamchur pd.(Mango) 2 tsp.

Method

1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.

2) Switch off the flame and add 2 tbsp.oil in pre heat kadhai. Add all spices except aamchur powder in kadhai and stir continuously till it becomes aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. Add aamchur powder.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Rasam powder is ready. To be bottled in an air tight bottle. If possible keep it in the fridge for freshness.

6) You can enhance the taste of Rasam with this masala.

List of my other recipes.

Tags Dosa, idli, rasam, sambhar, uttapam, vada

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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6 replies on “(09) Rasam Powder”

[…] Rasam Powder. […]

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Rajeshree Gandhi’s Rasam Powder is a flavorful blend of spices that can elevate the taste of your Rasam. This homemade mix includes coriander seeds, black pepper (or Kashmiri chilies), channa dal, cumin, tur dal, udad dal, turmeric powder, methi dana, asafoetida, curry leaves, and dried kokam (or aamchur powder). It’s a versatile spice mix that can be used to enhance the flavor of your Rasam preparation. Simply store it in an airtight container, and you’ll have the perfect seasoning to make your Rasam delicious. 🌶️🍲 #HomemadeSpices #FlavorfulRasam

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Thanks Rekha ji 🙏

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