Rasam powder is one of the core ingredients of most rasams unless one were to vary the basic powder with varied spicing as in pepper rasam, for instance. Although many branded powders are available in the market home-made powder has its edge over commercially available spices!
Red Chilies 100 g
Coriander seeds 150 g
Pepper corns 50 g
Cumin seeds 50 g
Arahar dal (split pigeon pea) 50 g
Turmeric powder 30 g (1 tbsp)
- Place a wok over low flame and dry roast pepper and cumin seeds for 2 minutes. Just as the aroma is released transfer to a platter and allow it to cool.
- In the same wok dry roast the chilies till it feels crisp. Remove after a minute or two and ensure that the color does not change. transfer to the platter.
- Roast the coriander seeds again just enough to ensure it is dry and crisp. Transfer to the platter.
- Roast the dal now till the color starts changing and you get the aroma of roasted dal as will be seen in 3 minutes or so.
- Transfer the cooled ingredients along with turmeric powder to a blender and powder it fine. Transfer the powder to an airtight container. It can be store for many months.
When done on a large scale I prefer to use rhizome of dry turmeric in place of powder and roast it a little.
When sufficient sunlight is available, it is preferable to sun dry the chillies and coriander seeds than roast them.