SOUTH INDIAN KITCHEN BASICS # 2 - Rasam Powder
The term 'Rasam' in Sanskrit denotes juice or extract that is delicious. You can also call this a South Indian Soup usually prepared using Tomatoes and Tamarind extract as basic ingredients.
The English name for this recipe takes the name 'mulligatawny' that means pepper water (Milagu Thanni). The East India Company probably pronounced it that way which made way to the Oxford Dictionary. Pepper, IS, the main ingredient that gives it the flavour of spice (and it was/is a home remedy for illnesses due to the medicinal properties of pepper and other ingredients such as cumin seeds, asafoetida, coriander seeds and cinnamon. (Adding of cinnamon is more common in the Karnataka style).
Also refer to my previous post on Homemade Sambhar powder.
Cooking Time : 10 min
Category: Spice powder
Cuisine: South Indian
Yield : 250 gm
- 1 cup Coriander seeds
- 1 cup Red chillies
- 1/4 cup Toor Dhal
- 1/3 cup Peppercorns
- 1/4 cup Cumin seeds
- 1 tsp compounded Asafoetida flakes
- 1 tbsp Mustard seeds
- 1 cup Dried curry leaves, tightly packed
- 2 tsp Oil
- 1/4 tsp crystal salt
- Except Chillies, Asafoetida and curry leaves, dry roast each ingredient separately in a Kadai on low medium flame until fragrant.
- Use a homemade broom stick for even roasting. Refer to this post for some detail. Always roast spices in circular motion.
- Transfer to a plate and spread out to cool.
- Heat 1 tsp oil in the same Kadai and fry Asafoetida flakes until soft. Remove from heat and cool.
- Heat 1 tsp of oil. Add crystal salt. When it sizzles, add red chillies and saute until you hear a crinkle and coated well. Should take 3 mins.Transfer to spice plate immediately and cool.
- Grind all the above along with curry leaves to a coarse powder in a mixer and spread out to prevent lumps. Pulse the spices once or twice and then add the curry leaves to ensure uniform grinding.
- Transfer to an airtight container and use as required. Keeps fresh for a month.