Rasam Powder

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 so much 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

Print Recipe

• Dry Roasting
  • ½ cup Coriander Seeds
  • ¼ cup Cumin Seeds
  • 2 teaspoon Fenugreek Seeds
• Oil Roasting
  • 1 teaspoon Oil
  • 6 Red Chilies
  • 10 Curry Leaves
  • 2 teaspoon Black Pepper Corns
  • 1 teaspoon 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.