This aromatic and flavorful blend of spices will help you make a tasty rasam. When ground in bulk, this Chettinad rasam powder can be put into containers and stored for months.
Rasam Powder
This aromatic and flavorful blend of spices will help you make a tasty rasam. When ground in bulk, this spice mix can be put into containers and stored for months.
Ingredients
- ½ cup toor dhal
- ½ cup red chilies
- ½ cup coriander seeds
- ¼ cup cumin seeds
- ¼ cup black pepper
Instructions
- Dry roast toor dhal in a pan until fragrant, you don't have to roast until golden brown. Set aside.
- Dry roast coriander seed until aromatic. Set aside.
- Next, dry roast red chillies and set aside.
- Dry roast cumin and black pepper together until hot.
- Add all dry roasted ingredients to a blender and grind into a course powder.
- Let this cool and store in an airtight container to preserve aroma and flavor. Use when making rasam.
- See below for additional varieties or sides that go well with this dish
