Every one in my family love rasam/charu in telugu. Our lunch/dinner will not be complete without one of the stews-either rasam or sambar or pulusu. I prepare the rasam powder once a month. Although the powder has a longer shelf life the flavor and aroma decreases day by day, so I make the powder in small quantity. Traditionally all the ingredients used are kept in hot sun for a few hours and powdered. But now every one is finding it easy to dry roast the ingredients and powder them.
INGREDIENTS
Dry roast coriander seeds, peppercorns, red chilies, toor dal, jeera for about 5 minutes on a medium flame and let them cool completely. Roast the fenugreek powder individually on a slow flame till it releases its aroma. Now grind all the ingredients to a fine powder.
Another method is to skip the roasting process and keeping all the ingredients in hot sun for 4 hours and grind them to a fine powder. In this process also roast the fenugreek seeds individually.
INGREDIENTS
- Coriander seeds/Dhania 1cup
- Black peppercorns 4Tsp
- Red chillies 5
- Toor dal 1/2 cup
- Hing 1/8 tsp
- Jeera 1 Tsp
- Fenugreek seeds 1/8 tsp
Dry roast coriander seeds, peppercorns, red chilies, toor dal, jeera for about 5 minutes on a medium flame and let them cool completely. Roast the fenugreek powder individually on a slow flame till it releases its aroma. Now grind all the ingredients to a fine powder.
Another method is to skip the roasting process and keeping all the ingredients in hot sun for 4 hours and grind them to a fine powder. In this process also roast the fenugreek seeds individually.
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