Wednesday, July 7, 2010

RASAM POWDER

 
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
  • 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
PROCEDURE
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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