Why instant rasam powder
Many times for weekday lunch we need some quick lunch options. if you make and keep rasam instant mix powder, you can prepare flavorful rasam in a minute. Premix powder stays good for months at room temperature.
iyer milagu rasam
No garlic pepper rasam is traditionally prepared in Iyer and Iyengar households. rasam stays good for 2-3 days. If you prepare this podi, you can take it during flight travel. It also works best for quick Airbnb cooking: best bachelor and elderly-friendly recipe.
HOW MUCH PULI SHOULD I USE FOR THE rasam RECIPE?
The amount of tamarind depends on the sourness of the tamarind so adjust the quantity according to the puli you use. If you are using tomato, reduce tamarind. Pulikaichal, puli aval, instant puli sadam are some of my tamarind-based dishes
TIPS TO ROAST RED CHILLI
I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.
Can I skip the fenugreek seed?
Yes, it is an option but fenugreek seeds are good for health so I recommend using it.
Tamarind - tips to note
always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won’t cook through. Roast in low flame. Perfectly roasted tamarind helps for a longer shelf life.
Any other interesting recipes with rasam powder?
Podi comes in handy for many recipes. You can many variations of rasam, rasam sadam with this podi
SHELF LIFE OF jeers rasam podi
Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for months at room temperature but for the best pepper spice finish within 1 month. Always use a dry and clean spoon for a longer shelf life
WILL THE PODI TASTE SPICY?
I used pepper and Karnataka red chilli.. Adjust the red chilli and pepper according to your spice. My version of rasam podi is not spicy. It is a kids-friendly spice.
PULSE and grind THE PODI
I recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.
pickle recipe collections
PODI RECIPE COLLECTION
Ingredients
To roast
1 tablespoon toor dal 2 tablespoon coriander seeds 1/2 teaspoon fenugreek seeds 1 red chilli 1/2 tablespoon pepper Curry leaves 1/2 tablespoon cumin seeds
Roast tamarind
50 grams tamarind
To temper
1 teaspoon mustard seeds
Rasam premix
1/4 teaspoon Turmeric powder Salt Asafoetida
Rasam
1+1/2 cup water 2 tablespoon milagu rasam powder
How to make 1 minute rasam recipe with step-by-step pictured
first dry roast ingredients under “to roast”
transfer to a plate
Add salt, turmeric powder, and asafoetida; mix and cool
Dry roast tamarind and cool
roast mustard seeds till they splutter; transfer
add ginger; mix well. Pan heat is enough for roasting ginger
Grind the dal mixture first
Add ginger and tamarind; mix well and grind
Mix mustard seeds and cool
Rasam
Mix rasam powder and hot water
Rest for a minute and enjoy
