Rasam powder (rasam podi)

1 Servings

Ingredients

Quantity Ingredient
2½ cup Coriander seeds
1½ cup Red chillies
½ cup Black peppercorns
¾ cup Red gram dal (pigeon peas; toor dal), picked over & rinsed
4 tablespoons Bengal gram dal; picked over & rinsed (yellow split peas, channa dal)
½ tablespoon Cumin seeds
1 teaspoon Ground turmeric
1 small Bunch curry leaves

Directions

In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong aroma. (However do not roast the Ground turmeric.) Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

Makes 15 ounces.

From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan.

Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997

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