'Rasam' or Chaaru/ Saaru is a flavourful South Indian Soup made from the juice of tamarind, tomatoes along with or without the Lentil broth. It can be sipped and enjoyed like a soup or mixed with rice. It is a great appetiser and has medicinal properties too. Even when someone at home is unwell, we make special 'Milagu rasam' that soothes cold and cough.
At home, all of us crave for hot Rasam whether it is summer or winter. So I end up making Rasam every alternate day. I make different types of Rasam and will be sharing all types of rasam recipes with you all very soon. I have earlier shared the 'Paruppu Urundai Rasam' which is again a great tasting recipe.
The building blocks to making tasty rasam lies in the 'rasam powder' . The Rasam powder can be prepared in bigger batches and you can store them in an airtight container. It stays good for 3 to 6 months.
Again, there are so many different variations in making rasam powder. Today I am sharing the Chettinad Style of making rasam powder, a recipe that has been tried and tested over so many years. Thanks to Mrs.Chandra Padmanabhan, I completely adore her. This is a spicy rasam powder. Just half to one spoonful of powder will be enough for making rasam for 4.
Chettinad Rasam Powder :
Note: Roast each ingredient seperately.
Preparation time : 10 minutes
Cooking time: 15 minutes
Yield: 150 gms of Rasam powder
1 Cup = 250 ml Cup
Special Equipment/ Vessel: Clean and dry airtight container, medium size pan, ladle
1 cup dried red chillies ( I used salem 'gundu'milagai)
1/2 cup corainder seeds
1/4 cup pigeon peas ( tuvar dal/arhar dal)
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 teaspoon fenugreek seeds(methi)
1 tablespoon oil (sesame)
1. Heat a medium size pan and dry roast each of these seperately - coriander seeds,fenugreek seeds and pigeon peas.
2. Roast the spices till they are fragrant and the dal turns lightly pink ( do not overdo).
3. Set them aside to cool.
4. In the same pan, heat 1/2 tablespoon oil in low heat and fry chillies. till fragrant.
5. Set it aside to cool.
6. Heat the another 1/2 tablespoon of oil over low heat and fry cumin seeds and peppercorns seperately till fragrant.
7. Switch off.
8. Combine all the ingredients and grind them to a coarse powder.
9. Let the powder cool completely.
10. Store in an airtight container .
TIP: Place a clean and dry teaspoon inside the container as it will be convenient while using the same.
I am sure there are days when you are craving for spicy food and making rasam using this powder especially during those dull and glommy days or chilly winters will surely cheer you up.
Happy Cooking !