Homemade rasam powder for fresh and flavorful rasam!
Homemade rasam powder for fresh and flavorful rasam.
- 3 dried red chilies
- 7-8 curry leaves
- 2 1/2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fenugreek seeds (methi dana)
- 1 tbsp toor dal (split pigeon peas lentils)
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp ghee , or coconut oil
Heat the ghee or coconut oil and lighty roast all the spices (except the turmeric) until fragrant. Make sure to roast them on medium flame for 1-2 minutes only, otherwise the spices might burn and become bitter and ruin the color of the rasam.
Then, transfer to a food processor or blender and grind with the turmeric until it becomes a fine powder. Your rasam powder is ready!
You can store this in an airtight container in a fridge or pantry, it’s good for 2-3 months.
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