I am taking a big risk with this but my friend
Andy has asked for a rasam powered recipe. Many of you have family
recipes and would scoff at this simple recipe. Please share your
variations. It would be wonderful have have 5 or 6 or even a dozen
different rasam powder recipe.
As a little boy I remember going to the "machine store" in Adyar with my mother with all her ingredients f
Saraswathi Varadarajan If
I may suggest ... the rasam powder is awesome when you add the
"perungayam"hing""asafoetida.. the most important spice for the rasam..
Though we add it while making the rasam.. it is even better to puff
roast it and pound it along with other ingredients..
As a little boy I remember going to the "machine store" in Adyar with my mother with all her ingredients f
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or
sambar and rasam powder including turmeric root and getting them ground
in one machine while the wheat would be ground in another. The powders
would come out of these tall grinders in a cloth sock right into the
tin or vessel we had brought with us. My nose would tingle with the whiff of chillies wafting in the air. The man who worked there would have
a fine brown dust on his hair and on the top of his ears. My mother
and I would wait in the outer room; my mother would hold her sari pallu
over her nose... Today I think these "shops' still provide this milling
service. They were called the "machine kadai."
1 cup each or
toor dal, coriander seeds, cumin seeds and two tbsps of black pepper, 10
- 12 dry chillies, and 12 - 16 fresh curry leaves .
Dry the curry leaves in a sunny window or by microwaving them briefly between two paper towels till they are crisp and dry. Dry roast the toor dal over a medium heat until golden but not brown. Dry roast other seeds separately till they are hot but do not become brown. Grind the toor dal, coriander, cumin and chillies and pepper together till they are ground coarsely and add the curry leaves and grind the blend to the consistency of fine semolina. Add two tbsp of fresh turmeric powder. Keep in an airtight jar. Stays fresh for a month or two.
Dry the curry leaves in a sunny window or by microwaving them briefly between two paper towels till they are crisp and dry. Dry roast the toor dal over a medium heat until golden but not brown. Dry roast other seeds separately till they are hot but do not become brown. Grind the toor dal, coriander, cumin and chillies and pepper together till they are ground coarsely and add the curry leaves and grind the blend to the consistency of fine semolina. Add two tbsp of fresh turmeric powder. Keep in an airtight jar. Stays fresh for a month or two.
Hint :
