Unlike S, kiddo loves rasam (in fact Tomato Rasam) soooo much, that all she asks most of the time after school or especially on weekends is Rasam Saadam (Rice + Rasam). After making lemon rasam, Poricha Rasam(recipes coming soon) and other variants of rasam which didnt require the Rasam powder, I ran out of options !! And that's when I turned to mom for help - to make it all by myself - for the first time. The typical teacher that she is, mom said she will give me the proportions, but I need to make it. So, I turned pupil under her watchful eyes, and made this aromatic Rasam Powder which is sure to be a hit in your kitchen too ! Look for more info in the Tips section at the end of this post.
This is an heirloom recipe from grandmom to mom to me and I am sure you would enjoy making it too. I have given step by step pictures too for reference.
The recipe / procedure is repeated verbatim from mom. So if you are like me who detests buying spice powders from the store and preferred home-made versions, read on to get an authentic Iyengar Rasam Powder (Mysore Style). This is used for both Tomato Rasam & Mysore Rasam and also to spice up my favourite evening snack - Gojjavalakki / Puli Aval.
This spice powder goes to Valli's condiment Mela as well as Nayna's South Indian flavours
Other Spice powders from my pantry are:
Molagapudi / Molagapodi (accompaniment to Idli / Dosa)
Karivepalai Podi ~ Curry leaf Spice Powder
Paruppu Podi ~ Mixed Lentils Spice Powder
- Coriander seeds - 1 cup
- Red chillies - 1 cup packed
- Byadgi/ Kashimiri chillies - 1 cup packed
- Methi - 2 TBSP
- Cumin / Jeera - 2 TBSP
- Pepper - 1 TBSP
- Mustard - 1 TBSP
- Dry Turmeric shoots / Manja Kombu - 3 inches
- Asafoetida - 1 tsp
- Curry leaves - 6 to 8 sprigs
- Oil to fry
- Ghee - 1 TBSP
1) Pound Turmeric shoots in a stone grinder or a spice grinder lightly (till it becomes small pieces)
2) Fry methi & pounded turmeric together : dry roast on a hot pan till near brown
3) Mix coriander, chillies (both varieties) and curry leaves well. Divide into 2 portions. Fry each portion well in 1 TBSP oil till they turn golden brown. Cool
4) Fry black pepper in 1 TBSP ghee (According to ayurveda, this removes the dosham / impurities of pepper)
5) Dry roast mustard& cumin separately in a hot pan till it starts spluttering.
6) Add the mustard , pepper , fried methi, turmeric (Manje kombu) to the coriander - chilly mix.
7) Cool thoroughly (atleast 15 - 25 mins)
8) Add asafoetida (hing) to the above mixture and grind in batches to a smooth powder.
Tips / Notes:
- You may sieve it before storing if preferred (unless you are using a heavy duty mixer).
- Store in an airtight glass jar.
- Use as required. As with most condiments, use only DRY spoons to increase the shelf life.