Rasam powder (rasam podi)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Coriander seeds |
| 1½ | cup | Red chillies |
| ½ | cup | Black peppercorns |
| ¾ | cup | Red gram dal (pigeon peas; toor dal), picked over & rinsed |
| 4 | tablespoons | Bengal gram dal; picked over & rinsed (yellow split peas, channa dal) |
| ½ | tablespoon | Cumin seeds |
| 1 | teaspoon | Ground turmeric |
| 1 | small | Bunch curry leaves |
Directions
In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong aroma. (However do not roast the Ground turmeric.) Place all the ingredients in an electric blender or food processor. Blend into a fine powder.
Store in an airtight container and use as required.
Makes 15 ounces.
From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan.
Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997