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Rasam Powder

By Kurma Dasa on 5 Sep 2009
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • ½ cup whole coriander seeds
  • 6 whole dried hot red chilies
  • 1 teaspoon black peppercorns
  • 1½ teaspoons fenugreek seeds
  • 2 teaspoons cumin seeds

Heat the oil in a heavy pan over moderate heat.

Saute the mustard seeds in the hot oil until they crackle. Add all other ingredients.

Stir well, reduce the heat to medium, and roast all the spices until they turn brown (about 3 minutes), stirring constantly.

Remove the spices from the pan, allow them to cool, and grind them to a powder.

This mixture can be stored for some time in a sealed jar.