Rasam Powder

Fresh home made rasam powder gives good aroma and tastes great. Its better to prepare at home and save it instead of ready made one. Previously i used to follow my momz steps to prepare a rasam. And never ever get even a border marks in it from my hubby. My mom used to grind the tomatoes, chillies, garlic, peppercorns, cummin seeds,and coriander seeds with a shallot and pour it to the tamarind juice and prepare the rasam. So by seeing this and grown, at first I too tried this method and failed in it. Then I skipped to the rasam powder given by my SIL. By surprise it came out well. After that using only easy way out rasam power



Ingredients:

Coriander seeds - 2 cups
Black peppercorns - 1/2 cup
Cumin seeds - 1 tsp
Toor dhal - 1 tbsp + 1 tsp
Channa dhal - 1 tbsp + 1 tsp
Fenugreek seeds - 1/2 tsp
Dry Red chillies - 10 nos
Curryleaves - 1 hand full

Method:

1. Remove the stalks in the chillies and dry roast till they puff up slightly

2. Dry roast coriander seeds, channa dhal, toor dhal one by one till turns golden.

3. Finally, dry roast peppercorns, cummin seeds and fenugreek seeds till the pepper begins crackling with excitement with the curry leaves.

4. Let them cool and grind in coarse powder and stored in air-tight container. It holds good for months.

Curry Leaves Podi

I had lots of (2 large zip lock bags)dry curry leaves which sent by my MIL. For a long time I don't know what to do with this much of curry leaves even after given some of them to my SIL and friends.... And one day my hubby picked curry leaves podi packs from Indian grocery, a light sparked that time. Stopped him and prepared it at my home itself. He was surprised to see the podi.

Its simple to prepare and mouth watering with hot idlies/rice. Even the aroma is good to sense.

Ingredients:

Dry Curry leaves - 2 cups
Urad dal - 2 1/2 tbsp
Peppercorns - 1 tbsp
Cummin Seeds - 2 tsp
Red chillies - 5 - 7
Salt

Method:

1. Dry roast the peppercorns, red chillies, cumin seeds and urad dal

2. Slightly dry roast curry leaves. Let keep them aside to cool

3. Grind everything along with salt in slightly coarse

4. Put it immediately in a air tightened box