INGREDIENTS
Coriander seeds 4 cups
Red chillies 4 cups(Powdered coarsely)
Methi seeds 1 cup
Black pepper 1/4 th cup
Mustard seeds 1/4 th cup
Turmeric powder 4 tsp
Hing 1 tsp
Curry leaves 1 cup
Oil for roasting 2 tsp
METHOD OF PREPARATION
1. Take 1 tsp oil in a think bottom pan/kadai.Roast coarsely powdered red chillies and coriander seeds together until the coriander seeds turn slightly brown in colour and the raw smell goes.
2. Roast the remaining ingredients except hing and turmeric one after the other in 1/2 tsp oil until it splutters.
3. Slightly roast the hing and mix turmeric and continue roasting for another 30secs.
4. Let all the ingredients cool to room temperature.
5. In blender/grinder/mixie powder all the roasted spices.
6. Store in an airtight container.
NOTE
1. If milder spice is preferred, then use Byadagi red chillies.
2. Keeping the rasam powder in the freezer will keep it fresh for a longer time.
2 comments:
Hi Rajini...Just wondering, isnt Malka pudi also consist of Zeera....?????My paati used to always add in equal quantity of Methi...
Hi Ranjini......just came across the recipe very interesting....just came to know about ur interest in Masaba Gupta sarees as well as kanchi sarees through Sage &.... Blog.....if you are interested in purchasing kanchi at a very reasonable price please let me know.....few of my friends got masaba Gupta inspired sarees custom made for them.....if you want to hav a look just let me know.......thanks
This is Sara
I love shopping and sarees and food and fashion...lol
Bye
Sarakhan1453@gmail.com
Post a Comment