RASAM POWDER /RASAPPODI

Here is a simple and easy recipe for your traditional ,home made , South Indian Rasam....which is an integral part of a South Indian meal.....

It is easy to prepare and has very good keeping quality too...

It retains it's flavor and taste easily for a period of 3 to 6 months if it is stored well in air tight ,dry containers.

INGREDIENTS

• TOOR DHAL-1/4 CUP
• DRY RED CHILLIES-6 CUPS
• CORIANDER SEEDS (DHANIA)-4-5 CUPS
• PEPPERCORNS-50 GRAMS
• CUMIN SEEDS (JEERA) -50 GRAMS
• ASAFOETIDA POWDER-1 TEASPOON

METHOD

• Remove the stalks of the chillies
• Dry roast the ingredients (Dhal,pepper,jeera and dhania),one by one.
• When roasting the chillies,add 1/2 a teaspoon of oil (optional)
• Powder them ,one by one,in a mixie.
• The powders can be slightly coarse.
• Mix them well.
• Add the asafoetida powder. Mix well.
• Store in dry,airtight containers.
• Always use a dry spoon.