Rasam Powder is a ground mixture of Aromatic, Digestive, Wholesome and Effective spices, which are easy on the stomach and absolutely delicious.
The powder can be prepared in advance and keeps fresh for up to 3 months. It is left to the individuals regarding the quantity one would like to bottle and use.
My preference is to prepare the powder for up to 3 months – it still remains fresh and aromatic!!
Generally for a pot of rasam to serve around 6-8 people, 1- 1½ teaspoons of the powder is used at the end when the rasam comes to the boil and is done!!
Rasam is a thin gravy, which is tamarind or tomato based. Dal may or may not be used.
Rasam requires lesser quantity of Dal when compared to the preparation of Sambars.
Hot rasams are either had from a cup or mixed with rice and ghee. Rasams like Pepper Rasams are good appetisers and assist in quick digestion.
Ingredients
1½ Cup Coriander Seeds
1 Ladle Black Peppercorn
¾ Cup Cumin Seeds
¼ Cup Toor Dal
¼Cup Large Red Chillies
Rasam Powder
Preparation
Mix all the above ingredients and “air” it in a tray in the sun to take away any moisture or dampness present in it.
Alternatively, lightly dry roast the ingredients and grind it into a fine powder.
Note: Stored in an airtight container, the rasam powder keeps fresh for a few months. My preference is to add the rasam powder in the last stage when the whole rasam mix comes to the boil!!Add, turn the stove off and garnish it with coriander leaves!!