Instant Rasam Powder

INGREDIENTS:

1. BLACK PEPPER PODS : 50 GMS

2. JEERA(CUMMIN SED) : 50 GMS

3. CORIANDER SEEDS : 250 GMS

4. TUR DAL : 25 GMS

5. RED CHILLIES : 60 GMS (25 NOS)

6. ASAFOETIDA : 1 SMALL PIECE

7. TURMERIC : 1 SMALL PIECE

8. TAMARIND : 3 LIME SIZE

9. CURRY LEAVES : 3 SPRIGS

10. SALT : 25 GMS

METHOD:

FRY TUR DAL SLIGHTLY IN A KADAI, THEN ADD CORIANDER SEEDS, RED CHILLIES, ASAFOETIDA, TURMERIC, TAMARIND AND FRY SLIGHTLY. THEN ADD PEPPER PODS, JEERA, CURRY LEAVES AND REMOVE FROM STOVE.

ALLOW IT TO COOL.

THEN POWDER EVERYTHING INCLUDING SALT. STORE IN AIRTIGHT CONTAINERS.

WHEN NEEDED ADD A TEASPOON FULL OF RASAM POWDER TO WATER AND TOMATOES IF NEEDED. ALLOW TO BOIL. SEASON WITH MUSTARD AND JEERA FINALLY.

POWDER CAN BE USED JUST LIKE THAT BY MIXING WITH RICE.