Monday, 26 May 2014

Rasam Powder / Charu Podi

Recipe Source : Cooking by Pedatha 



Ingredients Quantiy
Oil2 tsps
Ghee1/2 tsp


To roasted dry
Coarinder seeds1 cup
Fenugreek Seeds1 1/4 tbsps
Cumin Seeds1/2 cup
Toor dal1/4 cup

Original recipe doesn't mention the toor dal , but I have added it .

To be roasted in Oil
Red Chillies10 stalks removed
Curry Leaves15-20 steams removed
Asafoetdia1/2 tsp


To be roasted in ghee
Peppercorns1 1/2 tbsps

Method:

1. On a low flame , dry roast the coriander , fenugreek , cumin , Toor dal each separately until deep brown
2. Heat the oil and roast the chillies until crisp and bright red but not brown. Remove the chillies from the oil and set aside. Remove the chillies from the oil and set aside.Now roast he curry leaves until crisp and dark green . Remove from oil and set aside.
3. Heat the ghee and roast the peppercorns until you get the aroma.
4. Grind all the ingredients including asafoetdia into a fine powder.

As usual like all masala powders , cool and store in an airtight container.

No comments:

Post a Comment