Rasam is an integral part of South Indian meals and is generally taken along with rice. It makes a good appetizer and is also served as a starter in some restaurants.
I once had to make an emergency trip to my native, leaving my college studying daughter alone back home. I was very worried as to how she was going to manage and then came up with this idea of making the instant rasam mix. She found it very helpful. So here I am sharing the procedure of making the instant rasam mix for all those anxious mothers out there like me, having children studying in hostels or abroad with little experience in the kitchen.
The rasam mix can be stored for months in air tight containers without loosing its freshness.With this mix, the entire process of making rasam has been simplified.
The procedure for making INSTANT RASAM using this mix will be covered in the next post.
Preparation time: 15 min
- Coriander seeds (Dhania) —- 1 cup
- Black Pepper —– 1/3 cup
- Cumin seeds (Jeera) —– 1/4 cup
- Red Chilly —- 40 grams ( approx. 12 nos. medium size)
- Toor dhal —– 1/3 cup
- Tamarind de-seeded —–50 grams ( roughly 1/2 cup)
- Asafoetida (Hing) powder —-1 tsp
- Turmeric powder —-1 tsp
Both text and image based instruction and video instructions are provided below for making the instant rasam powder.
Dry roast the coriander seeds,black pepper,cumin seeds and red chilly separately on low flame.
Dry roast the tamarind and toor dal separately on low flame. Ensure that tamarind is broken into small pieces before roasting. Otherwise it will be hard on the grinder.
Turn off the stove and finally dry roast the asafoetida and turmeric powder immediately in the hot pan .
Allow the roasted ingredients to cool. Then mix all the ingredients in one plate.
Grind all the ingredients together,coarsely. The instant rasam mix is ready to be used.
Store the Rasam Powder in an airtight container.
The following video gives the procedure for making instant rasam powder as well as