Rasam Powder Recipe

                                  Rasam Powder Recipe 

 An easy and simple multipurpose spice mix or masala recipe specifically used to make rasam or saaru. there are myriad variations to the south indian rasam and the spice mix masala differs as per the rasam recipe. this recipe post specifically describes the udupi or south canara based saaru or rasam powder which can be used for various reasons.

 Rasam or saaru recipes are one of the south indian staple dishes and are made on a daily basis. it could be a simple lunch or dinner, or it could be a celebration feast, rasam plays an important role in every meal. particularly in karnataka, the udupi saaru is known for its flavour and taste, and the main contribution comes from the rasam powder.

I'll make rasam with just tamarind juice, jaggery, toor dal and most important one udupi saaru pudi spice mix. unlike in other rasam variants, where tomatoes take a significant role to derive the taste and flavour. the spice mix and tamarind juice take precedence in this recipe. as a matter of fact, to make this rasam, the tamarind juice is boiled thoroughly with jaggery chilli and salt. during this process, it discharges all its raw flavour and when mixed with rasam spice mix, it yields one of the best rasam recipes.

TIPS,SUGGESTIONAND VARIATION:

 Firstly, the below propositions of raw spices mentioned in the recipe card is essential and fundamental for the flavored spice mix. hence if you do not have a particular ingredient, do not try to attempt this recipe. 

 secondly, the spice mix has a long shelf life and can be preserved for months, if it is stored properly. i make it in bulk and i seal it in small plastic bags, weighing around 250 grams each. and also i refrigerate all these bags and open these smalls bags one by one. lastly, while preparing the rasam, add the spice mix at the very end and give 2-3 boils to the rasam once mixed and do not over boil it.

INGREDIENTS:

• 2 tbsp coconut oil
• ½ tsp methi / fenugreek seeds
• ¼ cup 20 gm coriander seeds
• 1 tsp cumin / jeera
• 25 (30 gm) dried red chilli
• few curry leaves
• ¼ tsp hing / asafoetida

INSTRUCTIONS:

1.Firstly, in a large tawa heat 2 tbsp coconut oil and add ½ tsp methi, ¼ cup coriander seeds.

2.Roast on low flame until the spices turn aromatic.

3.Now add 1 tsp cumin and roast until the spices turn aromatic.

4.Further add 25 dried red chilli, few curry leaves and ¼ tsp hing.

5.Roast until chilli puff up and curry leaves turn crisp.

6.Transfer to the plate allowing to cool completely and absorb excess oil.

7.Now transfer to the blender and blend to a coarse powder.

8.Finally, udupi saaru pudi ready, store in an airtight container or use to prepare udupi saaru.

                                                                                                                                   EnjoyFood!