After the Sambar Powder, its imperative that I follow it up with Rasam Powder. Rasam ( chaaru/Saaru )will be soup for the rest of the world, although its not taken like one in the South. It forms part of the main course and is eaten mixed with rice. The consistency of the meal will be very liquidy and thats why its eaten with bare hands/fingers and not with spoon. The basic ingredient is mostly Tamarind and Rasam powder. My regular readers might have remembered that I am a lover of Sambar. And the same passion that I have for it is matched if not exceeded for Rasam by my better half!:)

There are many varieties of Rasam but most of them make use of this Rasam powder. This is my mother’s recipe out and out and I have no hand in this ( yes! my tinkering habit has been laid to rest when it comes to such spice mixes!). I keep it the way as it is – and it is perfect. This is also another of very simple prep which hardly takes time and effort and large quantities can be ground in no time and that which last for a long while. Without further ado, here’s the recipe

Ingredients
• 1 cup Toor Dal (Pigeon peas, tuvaar)
• 3 cup Daniya (coriander seeds)
• 1 cup Whole Black pepper (melagu)
• 1/4 cup cumin
• 1/4 cup Channa Dal ( Bangal Gram)
• 2 cup Dried Red chillies

Method

1.Dry roast all the above ingredients in a skillet until aromatic.

2.Take a completely dry food processor and grind the mixture into a powder.

3.Now store this in air tight container and whip up your Rasam preparation in a jiffy This lasts for months based on your usage.

Check out RM’ers kitchen too

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7) Priya, Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani

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