Making of Rasam powder or podi
Mom used to freshly ground the rasam powder using ammi and kozhuvi (grinding stone made using rough granite) and make rasam. Now a days i am preparing and keeping for few weeks because i can't ground for one day in my mixer.
Ingredients:-
Coriander seeds: - 1 cup
Cumin seed - 3/4 cup
Pepper - 1 tbsp
Red chili - 5
Preparation method:-
Heat a tawa. Add coriander seed, cumin seed, pepper and red chili to tawa.
Roast in a medium or low flame till the cumin splutters and coriander change in colour. When roasted nice aroma comes.
Cool the roasted ingredients and grind to coarse powder (don't ground to powder because it will smell like medicine).
Only coarse and correctly roasted rasam powder will give very nice smell and taste to the rasam.
Store in a airtight container. Make rasam podi 15 days once so it will be fresh. If you want and can then prepare freshly when you want to make rasam.
Mom used to freshly ground the rasam powder using ammi and kozhuvi (grinding stone made using rough granite) and make rasam. Now a days i am preparing and keeping for few weeks because i can't ground for one day in my mixer.
Ingredients:-
Coriander seeds: - 1 cup
Cumin seed - 3/4 cup
Pepper - 1 tbsp
Red chili - 5
Preparation method:-
Heat a tawa. Add coriander seed, cumin seed, pepper and red chili to tawa.
Roast in a medium or low flame till the cumin splutters and coriander change in colour. When roasted nice aroma comes.
Cool the roasted ingredients and grind to coarse powder (don't ground to powder because it will smell like medicine).
Only coarse and correctly roasted rasam powder will give very nice smell and taste to the rasam.
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