Рецепт Mysore Rasam Powder

by Pavani

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Here's the recipe for the Rasam powder I used in this Mysore Rasam. Like I said in that post, I don't usually make spice powders from scratch. I know freshly homemade spice mixes add a lot of flavor to dishes but I get lazy to make them.

But when I saw this Mysore rasam in Dakshin cookbook by Chandra Padmanabhan, I was tempted to make the spice mix. Glad that I made it because this is one of the more flavorful rasam powder (I'm comparing it with the store-bought rasam powders).

The rasam powder can be stored in an airtight container for up to 2~3 months.

Mysore Rasam Powder

Ingredients:

• 1cup
• Coriander Seeds
• 2tbsp
• Black Peppercorns
• 2tbsp
• Cumin seeds
• 2tsp
• Fenugreek seeds
• 10~15
• Curry leaves
• 1cup
• Dry red chilies
• 1½tsp
• Oil
• 1tsp
• Turmeric

Method:

Dry roast coriander seeds, peppercorns, cumin seeds, fenugreek seeds and curry leaves till they are fragrant. Set aside to cool a little bit.

Heat oil and fry the red chilies.

Grind all the ingredients together to a fine powder along with turmeric.

Store in an airtight container and use as needed.