Friday, August 08, 2008

Rasam powder

Dear Foodies,
Rasam powder
As promised, I finally managed to get the recipe for rasam powder from my mom and successfully noted down the ingredients so I don't mess them up here. I have never made rasam or sambar powder for myself until now. I get my stock renewed when I go home or my mom parcels it out to me. This time though she made it fresh right here in my kitchen :)

Rasam powder
It could be because of the familiarity of flavors, but when I am looking for the comforting taste, only the rasam/sambar made from my mom's powder does the trick. I have used MTR's sambar powder a few times and I find its definitely better than a few other brands I tried. But making the powder isn't tough at all. You could make a decently portioned amount of powder and store it in a ziploc bag or airtight container that seals its freshness. I usually store the powders in a section of my fridge and extract 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:

Rasam powder
Ingredients:
  • 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)
Method:
  • 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.
Here is a recipe for tomato chaaru/rasam using this powder.


Rasam powder
Dhania is the main ingredient in the rasam powder which is then followed by pepper in quantity. Dhania has been known for its positive effects on the digestive system and is a 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!

15 thoughts:

Uma said...

mmm. the rasam powder looks so good. Awesome pics. We also use the same method to make it. The only difference is we don't use chana dal in it.

Vanamala said...

Nice pics...nice one

Manisha said...

Finally! But I don't need to make any now. Yay!

My family recipe is the same as your family recipe. :-D

mitr_bayarea said...

Priya-

thanks for sharing ur mom's rasam powder recipe, very authentic, indeed. I get mine from my mil.

sunita said...

Thanks Priya...I've no idea about this :-)

Nabeela said...

oh boy, I almost lost you and your blog when I changed laptops...anyway, I'm glad I found you back.
What lovely, lovely pictures you have here Priya! LOVE'em!
As for rasam powder, I make my own too...and nothing beats the taste of fresh home-made rasam.

live2cook said...

I make similar rasam powder too. We grind the rasam powder little coarse than sambar powder as this helps the rasam to separate and the coarse particles sediment nicely.

Thank you for your mom's recipe.

Priya said...


Uma, I'll try it that way sometime and see if the taste differs. thank you :)

Vanamala, thank you :)

Manisha, same pinch no back pinch :D

Mitr, I guess we will never have to make it for ourselves :)

Sunita, try it sometime, you could have it as a light soup too.

Nabeela, Welcome back, miss you!

live2cook, even you guys have it that way? My grandmother is soo particular about how rasam should be spooned. First mix it all together with the ladle, then let it settle and spoon out the top layer. Only the last spoon we serve ourselves will be from the bottom, so we get a lil dal and tomatoes. Thank you!

Sameera.. said...

Ive been looking everywhere for this...since I needed an authentic sambar powder...Ive been using a assortment of the sweet and spicy (Goda & Garam) Masalas...
Thanks so muuch !
Rgds,
Sam

bee said...

your mom tatught you this so that you can send your friends parcels. :D

Jayashree said...

Lovely pic.....I don't use a separate rasam powder. Sambar powder usually works fine for me.

Priya said...


Sameera, Goda and garam masalas ? The rasam must taste a lot different I think. Actually I've never had goda masala, so I am not able to place the flavor combinationin my mind. Do try this one, the only difference major difference between sambar and rasam powder is the amount of pepper. Sambar powder has a lesser pepper and may be a lil more dal.

Bee, hmmm, now who would that be...! :D You know, my mother is already scared I will mess up her recipes in my posts, I bet she will not stand me making my version of it :))

Jayashree, yup, when I ran out of it thats what my mom said. A little extra pepper and it should be good for rasam too. Thanks you dropping by :)

Suganya said...

I totally love the photos. Well framed.

madteaparty said...

Yes, awesome pics! I had a friend from Chennai send me some really wonderful rasam powder...I was wondering what to do when it gets over...I bet it is a lot like yours!

NagaRaj Raj said...

nice

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