Rasam powder is a key ingredient for preparing authentic rasam/tili saaru. Various recipes are available for rasam powder. The recipe/method posted here is what I have been using and standardised over years.
Apart from rasam, this powder finds use in making puliyogare, instant gojju, avare kayi saaru, soppina huli etc.
In no mood to cook elaborate meal? you can just have hot steamed rice mix some menasina pudi, salt to taste and spoonful of edible oil with raw onions/ grated coconut - tastes great.
- Ease - moderate
- Time - 30 minutes
- Cumin - 1/2 cup
- Fenugreek/methi seeds - 1/4
- Pepper - 1/4 cup
- Hing/ Asafoetida - 8 - 10 grains
- Byadagi chillies - broken - 2 cups
- Coriander seeds - 2 cups
- Curry leaves - 3-4 sprigs
- Oil for roasting - 1 -2 spoons
- Heat 1/2 spoon oil in a wok/kadai and add asfoetida - it will pop, add fenugreek and roast for a minute with constant stirring, add pepper and cumin roast on very low fire till aroma wafts, keep aside.
- Add 1 spoon oil to the same kadai and roast coriander seeds, broken chillies and curry leaves under low flame with constant stirring till aroma wafts, chilly and curry leaves are crisp. Cool the roasted ingredients.
- Powder all the ingredients in a mixer/grinder
- Store in a air tight container
- I use byadagi chilly only because it does not irritate/cause stomach acidity
- Coriander seeds with greenish hue are preferred - they are more aromatic
- Patience is the key - roast ingredients slowly - under low flame