Double Horse Rasam Powder
Rasam powder is a spice blend used throughout India, especially in the southern states. As the name suggests, it is used to prepare rasam, a lentil soup flavoured with tamarind, tomatoes and rasam powder. Rasam can be served as a soup or mixed with rice. Ina traditional south Indian meal, rasam with rice is served as the second course of a meal, between sambha,rice and curd-rice. Although readymade rasam powder is readily available in the market, most families have their own recipe for it and prefer to make it in bulk once every few months. The common ingredients in rasam powder are tour dal, red chillies, cumin seeds, coriander seeds, peppercorn, dry curry leaves and turmeric. The ingredients are either sun-dyed for a few days or dry-roasted (individually) 511 aromatic, and then ground in a mixer-grinder or from a professional miller. If the ingredients are sun-dried before grinding, the rasam powder is added at the beginning of the cooking process, to boil along with tamarind pulp and tomatoes before adding mashed lentils. If the ingredients are dry-roasted to boost the aroma before grinding, then the rasam powder can be added at the end of the cooking process along with the lentils.
Black gram, Coriander, Chilli,Black pepper, Fenugreek, Cumin seed, Turmeric, Salt, Asafoetida, Dry ginger.
Preparation and Usage
Cook 75g (5 tbsp.) of toor dal in a cup of water, with 1 tsp of cooking oil and a pinch of turmeric.
Churn the cooked dal and keep aside.
Boil tamarind and extract the juice.
Take a separate pan, heat 2 tbsp oil. Add Mustard seeds and wait for it to splutter. Now add few fenugreek seeds fennel seeds and cut dry chillies, see that it doesn’t get burned.
Add minutely chopped tomatoes, for a better flavour and saute it.
Now add the tamarind extract to this mixture.
Add Rasam Powder (20g) and salt to taste.
Add the churned, cooked dal and water to the desired consistency.
Cook for about 10 minutes.
Garnish with chopped coriander leaves and serve hot with rice.
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