Rasam Masala Powder Recipe, How to Make Rasam Powder with TIPS
Rasam Masala Powder Recipe is one of the famous and simple south Indian recipes. This is a base masala powder recipe for making simple rasam Recipe.
Usually, the word masala refers to the blend of spices which enhances flavor and aroma of any recipe. This recipe can be made in many varieties based on your taste and geographic location.
We find few adjustments with respect to ingredients, there may be less or more quantity or ingredients in the preparation of this recipe. Each spice added in this recipe has its own prominence, for an example, jeera aids in digestion, roasted chana dal not only brings aroma but also acts as a thickening agent.
Based on usage you can adjust the spiciness of this recipe, if you are preparing this recipe to use with plain rice, you can maintain spiciness but if you want to use as a soup then you need to reduce the number of red chilies.
Apart from learning how to make rasam powder, one needs to learn how to store it also, in order to increase its shelf life one should store in an airtight container or glass container (best option). If moisture catches this recipe, you may lose aroma and its flavor.
Usually, Rasam recipes (Indian plain soups) consumed with rice and in many places, it is also used as a starter as this helps in digestion and increasing metabolism. Apart from being spicy, this recipe is also light to stomach so Indians treat rasam soups as a starter recipe.
TIPS to make perfect Rasam Masala Powder Recipe:
- Always use good quality spices to get good quality output.
- If you are new to cooking, I recommend roasting each spice separately till they exhibit their natural aroma.
- In our recipe, ingredients are roasted based on their roasting temperatures.
- Colour of Rasam Masala Powder Recipe depends on the variant of dry red chillies we use and the number we add.
- If you want to increase spiciness we can increase the number of red chillies and quantity of peppercorns.
- To increase the shelf life of this recipe we need to store this powder in an airtight container and store in moisture-free place.
- Our recipe is free from all kinds of chemicals and is healthy.
- Always spice powders must be roasted on low to medium temperature for good results.
You may also like to check other recipes:
Sambar Powder and
Rasam Masala Powder Recipe, How to Make Rasam Powder with TIPS
Rasam Masala Powder Recipe is one of the famous and simple south Indian recipes. This is a base masala powder recipe for making simple rasam Recipe.
Ingredients
- Chana dal/ Bengal gram dal – 2 tbsp.
- Toor dal/ yellow lentil – 3 tbsp.
- Coriander seeds – ½ cup
- Mustard seeds – 1 tbsp.
- Black pepper – 2 tbsp.
- Cumin seeds – 2 tbsp.
- Fenugreek seeds – 1 tbsp.
- Dry red chillies – 7 No.
- Curry leaves – 1 cup.
- Cinnamon sticks – 3 No.
- Turmeric powder – ¼ tbsp.
- Asafetida – ¼ tbsp.
- Salt – ½ tbsp.
Instructions
- First, clean spices and remove any foreign particles.
- If you are using fresh curry leaves, clean them with water and pluck leaves and dry them on a clean cloth.
- Dry roast toor dal and chana dal as both have almost equal roasting temperatures. Roast them till they change their colour and exhibit natural aroma.
- Transfer both dals on another plate and let them cool.
- Add coriander seeds roast them for few seconds and add mustard seeds, cumin seeds and then black pepper.
- Roast for few seconds, add fenugreek seeds, curry leaves, cinnamon sticks and dry red chillies.
- Based on the tenderness of curry leaves, its roasting time depends. Once they turn crisp then add salt, asafetida and turmeric powder.
- If you are using natural ground turmeric powder then within 30 to 60 seconds we find pungent smoke coming out of them.
- Remove from flame and transfer to another plate, let all ingredients cool. Once cooled, they exhibit their crispy nature.
- Once all spices are cooled, transfer them to blender and make a fine powder.
- Store Rasam Masala Powder Recipe in a dry place and moisture-free airtight container.
Recipe Video
How to Make Rasam Masala Powder:
1. Put Chana dal and toor dal in a pan and dry roast them till they turn colour. Transfer to another plate and let them cool.
2. Add coriander seeds, mustard seeds, black pepper and cumin seeds.
3. Continue adding fenugreek seeds, dry red chillies, curry leaves and cinnamon sticks.
4. Add turmeric powder, asafetida and salt. Once curry leaves turn crisp transfer to another plate and let all ingredients cool.
5. Put all ingredients in a mixer blender and make it to a fine paste.
6. Store Rasam Masala Powder Recipe in an airtight container to lock its aroma and flavor.
