Byadagi Red Chillies 10-12
Guntur Red Chillies 10-12
Dhaniya (coriander) ¼ cup
Jeera 1 tbsp
Pepper 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds (methi) 1 tsp
Hing (asafoetida) one pinch
Curry leaves 15-20
Roast red chillies till it is crispy.
Roast jeera, pepper, mustard and methi seeds one by one separately in medium flame till it is golden brown or you hear crack sound and nice aroma is smelled.
Roast asafoetida till it is golden brown.
Wash curry leaves and pat dry with a cloth and roast till it is crispy.
Mix all the roasted ingredients well. Allow it to cool.
Grind the mixture into a fine powder.
Rasam powder is ready for use.
Rasam powder is used not only for preparing rasam or saaru.
It is said to be basic masala for many preparations.
Don’t let any ingredient to burn. I have used two types of red chillies so that your rasam powder will have a nice colour and taste. You can use any Red chillies in total, of your choice.
If you want to prepare rasam powder in large quantity and store in an air-tight container for longer use, here are the ingredients.
Byadagi Red Chillies 125 gms
Guntur Red Chillies 125 gms
Coriander seeds(dhaniya) 250 gms
Jeera 100 gms
Pepper 75 gms
Mustard seeds 50 gms
Fenugreek seeds (methi) 50 gms
Hing (asafoetida) 10 gms
Curry Leaves one bunch