Rasam is an everyday must dish in my house. We also use them
in some of our soups. As a part of my yearly stock we prepared this version of
rasam powder which is dry roasted rather than drying under the sun for longer
shelf life. The ingredients and the method is almost the same as sambar powder
except that we do not add turmeric and Bengal gram dhal. The final mix should be slightly rough and
not a fine powder.
The same rasam powder can be used for making clear soups as
well. Some of my rasam recipes which uses the rasam powder
You may dry roast the curry leaves similar to the way suggested for moringa leaves (Murunga keerai) Tea.
Ingredients
Small Dry chili – 20 pieces
Coriander Seeds – 150 gms
Toor Dhal – 200gms
Pepper –100gms
Cumin/Jeera – 100 gms
Dry Curry leaves – handful
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Preparation
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1. Take
a heavy bottom vessel and start dry roasting the individual ingredients
starting with any order. We started with Jeera seeds. Since the quantity is
huge we roasted the seeds in batches. Once roasted transfer it to a bigger
plate.
 
2. Dry
roast pepper corns and transfer it to the same plate where cumin seeds where transferred.
 
3. Dry
roast Coriander seeds and transfer. Mix all the ingredients in the plate once
you transfer and follow the same process for the rest of ingredients.
  
4. Dry
roast toor dhal.
  
5. Dry
roast dry red chili.
 
6. Lastly
the curry leaves. We are already using the dried curry leaves here hence we
can switch off the gas and put them for 2 mins to just get it more crisper.
If you haven’t dry roasted curry leaves you need to keep it for longer time.
It is better to dry the curry leaves under the sun or microwave with the
similar approach like the moringa leaves tea. Link here.
 
7. Mix
all the ingredients in the plate and let it cool completely.
8. Transfer
it to a container and grind them in a machine mill shop. Refer to my notes
for the instructions in machine shop grinding.
9. Once
the mixture is grounded and brought home, the mixture must be kept open until
cool down. Ideally we spread them in a news paper and cool them. Since I do
not want to put it in a newspaper due to its chemical contents I just left
the container open and mixed them at times.
10. Close
them in airtight container once cooled down. The shelf life for this is
around 1+ year as we are dry roasting the ingredients.
Rasam powder is ready.
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Notes
- Dry roasting is necessary if you are making the powder for longer shelf life. If you are making it for 2 – 4weeks time, drying them under the sun is fine.
- The vessel should be heavy bottom.
- Gas must be low.
- Smaller quantities can be done in mixie.
Machine Instructions
- Weigh the ingredients before going to the machine as the charges are based on weights.
- Make sure this is grounded only in the machine in which chilli based powders are grounded. There are machines for various powders.
- Sometimes the machine would have ground saunf based powders before your turn. Make sure the machine is cleaned without saunf. Ask for what was grounded before your powder.
- When grinding in the machine, the rasam powder must be ground for 2 times as it should not be a very fine powder.
- The weight of the final ground mixture will be lesser than the total weight of raw ingredients.
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