Monthly Archives: September 2016

Rasam powder

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INGREDIENTS

Oil – 1/4 tsp
Toor Dal – 1 cup
Coriander Seeds – 1 cup
Black Pepper Corns – 1/2 cup
Cumin Seeds – 1/4 cup
Broken Red Chillies – 1 1/2 cups
Curry Leaves – 1 cup

METHOD

  1. Heat a pan and add 1/4 tsp of oil. Add toor dal and fry for a minute on low flame.
  2. Then add coriander seeds, black pepper corns and cumin seeds. Fry on low flame for two to three minutes.
  3. When they seem to be roasted, add broken red chillies and curry leaves. Fry for two to three minutes till the curry leaves turn crispy.
  4. Switch off the flame. Now let all the roasted spices cool down to room temarature.
  5. Now let all the roasted spices cool down to room temperature.. Then add all the spices in grinder jar and make it a fine powder.
  6. Now, let the powder cool down. Once the powder cools down spoon it care fully into a jar.
  7. Now your rasam powder is ready.

Suggestion

If your rasam powder is a little light in colour then, add half cup of red chilly powder to it.

 

 

 

SAMBAR PODI TYPE 2

imageINGREDIENTS

Chana Dal -: 1 Cup

Coriander Seeds -: 1 Cup

Urad Dal -: 1/3 Cup

Fenugreek Seeds -: 1/4 Cup

Black Pepper Corns -: 1/4 Cup

Asafoetida -: 1/2 tbsp

Curry Leaves -: 1/2 Cup

Broken Red Chillies -: 1 1/2 Cup

Turmeric Powder -: 1/2 tsp

Method

  1. Heat a pan and add bengal gram. Now fry for a minute on low flame.
  2. Then add coriander seeds, urad dal, fenugreek seeds and black pepper corns. Fry on low flame for two to three minutes.
  3. While roasting, add broken red Chillies and curry leaves. Fry for one to two minutes till the curry leaves turn crispy.
  4. Lastly add asafoetida and turmeric powder and fry for about 30sec.
  5. Switch off the flame.
  6.  Now let all the roasted spices cool down to room temperature.
  7. Add all the spices in your grinder jar and make it a fine powder.
  8. Now, let the powder cool down. Once the powder cools down spoon it carefully into a jar.
  9. Now your sambar powder is ready and can be used in making sambar.

SUGGESTION

If your sambar powder is a little light in colour, then add 1/2 cup of red chilli powder to it and mix.

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