tiny portions to store in my spice rack when needed. If you don't make rasam frequently at home then you could easily size it down too to serve a few meals. The extra minutes you spend making it will be generously rewarded through flavor. You also get a chance to tailor it to suit your tastes.
Here is my mother's recipe:
Ingredients:Here is a recipe for tomato chaaru/rasam using this powder.
- 1 cup - Dhania/ coriander seeds
- 1 1/2 tsp - Miriyalu/ whole Peppercorns
- 1 tsp - Jeera/ Cumin seeds
- 1 tsp - Chana dal
- 1 tsp - Toor dal
- 1/2 -1 tsp - Red chilli powder (optional)
- Dry roast all the ingredients one after the other, until they slightly change colors and release their aroma. (except chilli powder ofcourse)
- Cool them on a plate for a few minutes and ground to a fine powder. Add chilli powder and mix. Store in a dry, airtight container/bag.
carminative. It soothes the system and finds itself being used to relieve indigestion (pepper also aids in this) and flatulence. You can read more about this seed at its wiki page. Infact both coriander and tamarind act as appetite stimulants thus helping you eat a little more of that delicious payasam and scrumptious vada at the end of a lengthy festival meal ;) Now you know why they enticingly place the imli ki chutney along with the appetizers at restaurants, it gets the digestive juices flowing getting you all set to pounce on the main menu :)
The dals are added to lend support to the powder and increase in their quantity will lead to a very thick rasam. My mother does not salt her rasam powder, she prefers adding it while making the rasam based on the quantity and type of rasam made, same practice for hing/asafoetida too. Using these as a guideline, I am sure you can size down the recipe to your needs. So try this version if you are in mood for a change and come back to tell me if you liked it :)
How is your family recipe different from mine ?
Have a nice weekend all!