Topic started by akila (@ ppp-219.65.112.164.chn.vsnl.net.in) on Wed Jan 21 09:13:51 EST 2004.
All times in EST +10:30 for IST.

please let me know the ingredients and measurements for making rasam powder

Responses:

• From: bala (@ h006008c2f581.ne.client2.attbi.com) on: Wed Jan 21 17:05:13 EST 2004
  
  INGREDIENTS
  
  To be used within 10 days. Good for single person
  1/4 cup Red chillies
  1/2 Tablespoon Channa dhall (kadalai parappu)
  1/2 Tablespoon Toor dhall (thoram parappu)
  1/2 Tablespoon Mustard Seeds
  1/4 Tablespoon urad dhall (ulundhu parappu)
  1/4 cup Dhania seeds
  2 spoons Jeera
  1 spoon of Black pepper
  1 spoon of Fenugreek seeds
  1 spoon of Asafoetida powder
  2 or 3 springs of Curry Leaves
  
  
  METHOD OF PREPARATION
  
  Dry roast all the dhalls till they are pink. Keep aside. Now dry roast chillies and dhania seeds Coriander seeds)
  and curry leaves for two to three minutes on a medium flame. Keep aside. Now dry roast fenugreek and mustard seeds
  till they start popping out. Dry roast Black pepper similarly. Mix all the above roasted ingredients once again and
  add 1 spoon of Asafoetida. Briskly turn the dry mix for 30 seconds to 45 seconds. Remove the above from kadai and
  put it in a glass bowl. Cover it for about 30 minutes. Grind it in grinder to not too fine powder, but not too
  course. Pack it in a glass air tight jar. Use this podi in Rasams of different varities.
  
  
• From: Hemant Trivedi (@ 203.195.208.26) on: Wed Jan 21 19:52:22 EST 2004
  
  Hello Akila,
  
  I was thinking of posting a link to my website for Rasam powder.
  But then Bala has done the needed work and posted my recipe instead.
  Thanks Bala.
  
  
• From: akilaviswanathan (@ ppp-219.65.112.131.chn.vsnl.net.in) on: Sun Jan 25 09:47:28 EST 2004
  
  thanks bala and hemant trivedi. i'll try the recipe soon
  
  
• From: quake (@ 202.68.154.210) on: Thu Jan 29 09:58:32 EST 2004
  
  http://www.iomx.com
  
  

Want to post a response?