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When I started blogging couple of years ago, everyone in the food blogoshpere talked about Pedatha’s Cookbook. That was the first time I heard about the book. Since everyone was talking about it, I went a head and bought myself a copy of Cooking at Home with Pedatha. This book is a collection of traditional vegetarian Andhra recipes and Pedatha is the oldest daughter of former President of India, Dr. VV.Giri. I bought the book almost an year and a half ago and have not tried any recipes from it yet. The main reason being it is a vegetarian cookbook. It was about time I tried some recipes from this cookbook and last week I made Pedatha’s Rasam Powder. Made half the recipe. Check out the rasam or chaaru recipe here.
Preparation Time: 10 minutes (excludes cooling time)
Yields: 1 cup Rasam Powder
- Dry Roasting
- ½ cup Coriander Seeds
- ¼ cup Cumin Seeds
- 2 tsp Fenugreek Seeds
- Oil Roasting
- 1 tsp Oil
- 6 Red Chilies
- 10 Curry Leaves
- 2 tsp Black Pepper Corns
- 1 tsp Heeng or Asafoetida
- In a pan dry roast coriander, cumin and fenugreek seeds. Roast them separately, one at a time and let them cool.
- Take oil in a pan and roast red chilies, curry leaves, pepper corns and heeng, one at a time. Don’t roast all these ingredients together. Roast the red chillies until crisp and light red or brown in color, curry leaves until they turn dark green, hing for few 10 – 15 seconds and black peppercorns until the aroma arises. The recipe calls for roasting the pepper corns in ghee but I roasted them in oil instead.
- By now the kitchen and the house will be filled with beautiful aroma of roasted spices. Let the ingredients cool and grind them together to a fine powder. i used my coffee grinder to powder the spices.
- Store in an air tight container.
This Rasam Powder is on its way to Cooking With Seeds: Coriander and the event was started by Priya of Easy N Tasty Recipes. I am also sending it to Think Spice Think: Heeng hosted by Fazela, an event started by Sunita.