The process of making Rasam podi is quite simple, has most ingredients easily available in your kitchen pantry and all it takes is just 30 minutes from start to finish.
Black Pepper and Cumin Seeds – The combination of these two ingredients is what makes Rasam a most sought after recipe. This combination is the perfect home remedy for common cold, congestion etc.
Coriander Seeds or Dhania – Key ingredient that lends the flavour and depth to Rasam.
Rasam, charu pani, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, black pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.
A heart-warmingly spicy yet, light, soup-like dal, Rasam is a must at the table in South Indian homes. It can be eaten with plain boiled rice or drunk as a flavoursome soup. Rasam comes in many variations from the traditional Lemon Rasam and Tomato Rasam to the more adventurous Garlic /beetroot / carrot / pineapple rasam etc . Fortunately, the basic recipe remains the same.
For people looking for miraculous weight loss, rasam promotes the removal of toxins by making the body sweat, produce more urine and speed up the metabolism. It is also loaded with antioxidants that prevent free radical activity. The tamarind is rich in antioxidants that help keep the skin young and supple. The tomato used in rasam comes with its share of antioxidants and vitamin C, which further enhances skin health.
The tangy flavour of rasam helps to clean out your respiratory tract and the curry leaves in it helps you deal with flu-like symptoms.
Patients who have been ill or down with flu can load up on Rasam for easy inflow on vitamins and nutrients.
The tamarind content which is used as the base of rasam could prove to be a magic in treating problems like constipation.
Rasam is backed with thiamin, folic acid, vitamin A, vitamin C and niacin along with minerals such as potassium, iron, calcium, zinc, selenium, copper and magnesium. So it’s not just a treat to your taste buds but should also be included in your diet for balanced nutrients.
INGREDIENTS
1 cup Coriander seeds
15 or 20 Red chilli [ you can use half spicy and half kashmiri ]
1/4 cup Toor dal
1/4 cup Chana dal
1 tsp methi seeds
4 tbsp Black pepper
4 tbsp Cumin seeds
2 tsp Hing
2 tsp turmeric powder
METHOD
Sun dry or dry roast all the ingredients , one by one on low flame till aromatic .
When dry roasting, always use a wide pan so that the roasting is even and spices don’t burn.
Keep a bowl aside to collect all the roasted ingredients.
Allow it to cool .
Grind it to a semi fine powder. Cool down completely.
Store in a clean dry airtight container and use it whenever you want to make rasam.
You can use any variety of red chillies available in your pantry.
Roasting the ingredients gives a nice color and increases shelf life of the powder .
Grinding rasam powder into coarse texture gives a nice aroma.
No oil needed while roasting.
You can even use this powder for making any vegetable curries if you like pepper jeera flavour.
Make sure to cool down completely before you start grinding.
Dal is added to give a consistency to the rasam.
The shelf life is around 3 months and more if you stock it in a refrigerator or freezer.
Store your spice mixes in a clean dry glass jar with a tight lid. Always use a clean dry spoon and avoid contact with wet hands or spoons to retain long term freshness and shelf life.
