UDUPI RASAM POWDER RECIPE
Coriander Seeds Dhania
Cumin seeds / jeera seeds
Fenugreek seeds methi
Split Black gram Urad dal
2 - 2.5
( mix both byadgi & guntur (kashmiri + spicy variety ))
(or a peanut size if using hard hing )
2 - 3
2 - 3
Coconut Oil / Any oil
( i use coconut oil )
In a kadai / pan , Add few drops of oil and roast coriander,cumin , fenugreek seeds separately till they turn crisp and aromatic.Keep aside .
To the same kadai , add few drops of oil and add mustard , urad dal . Once mustard spluters , add hing . Keep aside.
Next is red chillies and curry leaves . Add few drops of oil , keep the flame on sim and roast them till they are crispy .
Finally take a big kadai. Add all the roasted ingredients and mix well .
Once the roasted ingredients attain room temperature ,in a mixer , grind everything to a smooth powder .
Allow the ground Rasam powder to cool off completely and then store it in an air-tight container. Use as required to make Rasam .Do not use wet spoon or wet hand to have a good shelf life.
To make Rasam powder in large quantity , increase everything proportionately. ie. if you have taken 2 cups dhania , add jeera 1/2 cup .
You can use any cup / tumbler / glass to measure . But use the same one to measure all ingredients.
You can increase / decrease red chilli quantity based on your preference .
Use both byadgi ( kashmiri ) chilli and guntur variety chilli . byadgi gives nice color and guntur is for spiciness .
While measuring red chilies, break them into tiny pieces; This way, its a lot easier to stuff into cups and measure them.
The blend stays good for years! You can also divide the quantity , pack in ziplock and store in refrigerator. I usually prefer to make smaller and more frequent batches of Rasam powder
You can even add few spoons of it while making various stir fries / curries / rice bath .
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