Rasams are south Indian specials any day. A cup of rasam rice is the most soothing healing at any time of the day.
One of our blog followers requested us for the rasam powder or masala used for the rasams and that is today’s recipe. This powder can be made in good quantities and stored in airtight containers for a couple of months. This one is the Bengaluru version, popularly called bengalurina saarinpodi or saaru podi.
Ingredients for 1/4th kilo of rasam powder:
Red chillies 10
Coriander seeds (dhania seeds) 1 cup
Peppercorns 4-5 (2 tsp)
Curry leaves 4-5
Cumin seeds 3/4th tsp
Fenugreek seeds 1 tsp
Pinch of asafoetida
Method:
A local variety of red chillies found in Karnataka and called “byadgi menasinakai” are used for this rasam powder. These chillies are less spicy and give a bright red color to the powders. The numbers mentioned above are of byadgi menasinakai or chillies. If using other ones, use according to the spice levels of the chillies.
In a drop of oil, dry roast the coriander seeds, peppercorns and curry leaves- each separately. Set aside to cool.
Add the red chillies and a pinch of asafoetida and dry roast. Set aside to cool.
When at room temperature, grind to a fine powder: the asafoetida flavored red chillies, roasted coriander seeds, peppercorns, curry leaves and the cumin seeds and fenugreek seeds.
Store in an airtight container.
Rasam with freshly ground powder has its own distinct aroma and flavor. The secret ingredient for yummy rasams is out now. Brew your favorite rasam and enjoy.