Recipe time starts with Rasam Powder

I love to eat. I like to cook. I like to flaunt my cooking skills.  You’ve got to do yourself that favor (self-proclaiming) when there are’nt many appreciating your cooking effort.

For those of you fishing for a simple rasam powder recipe, here it goes! Let me know if it helped.  Recipes to make varieties of rasams will follow..  Have already shared this with a few of my friends and is working well:-) And if you want to know why I start with rasam powder, well, the beginning of all things must be small and simple you see!!

(betw, how do i copyright my recipes?)

Rasam Powder

Ing:  1 cup toor dhal, 1 cup long red chillies, 2 cups dhania, 50 gms pepper, 100 gms jeera, curry leaves, coriander leaves, turmeric powder,LG powder

  1. Fry all these items in 1tsp ghee on low flame for 7-8 mins except turmeric powder.
  2. Make sure  you wash the curry/dhania leaves before adding.
  3. Add 2 full scoops turmeric powder and 1 full tsp LG powder and remove from flame.
  4. Allow it to cool and finely powder using a mixer-grinder.

Tips: The round-ripe nattu (country) tomatoes and asofoetida bar adds flavor and fragrance to rasam and IS AUTHENTIC.  Big no to the hybrid, oblong, b’lore tomato varieties!

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3 thoughts on “Recipe time starts with Rasam Powder

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