Rasam powder is one of the most requested recipe in yummy tummy. I dont usually make rasam powder, i use a combination of spices and make rasam at home. So i kind of postponed the recipe. Amma also dont use rasam powder much, but she makes them every now and then.
Bachelor Rasam Recipe
Bachelor Rasam Recipe
Let me introduce my perimma(aunt) to you..She is a great cook and she has given me lots of her recipe. They all are a great success. You can check all of her recipes right here..
Now coming back to this recipe, it is one of her secret recipe. Her rasam always tasted unique and different. When she told me the recipe, i was quite surprised hearing the addition of jaggery. But i know it is not weird because even i add little sugar or jaggery when i make rasam, it balances the taste.
She told this is a bachelor rasam powder, because she used to make this for my brothers when they go abroad. And it is a no fail recipe too. So couple days back she came home and we decided to try this powder. I took pictures as she made this and the next day i made rasam out of it and it was truly delicious. the rasam was very clear and totally yummy. Will share that rasam recipe soon as well.
There is one more thing, we also made her bachelor friendly sambar powder. I know you will be truly amazed with that recipe, because it is a keeper. Let me tease you a little, can you imagine making the best tasting hotel style sambar without dal and also the sambar can be done in less than 15 mins. Will be sharing that soon as well..So Keep checking..
Preparation Time : 10 mins
Cooking Time : 10 mins
Makes little more than 1 cup of powder
Toor Dal / Tuvaram Paruppu – 1/2 cup
Dry Red Chillies – 15
Whole Pepper – 1 tblspn
Coriander Seeds / Mullu Malli – 3 tblspn
Cumin Seeds / Jeerakam – 1 tblspn
Curry Leaves a handful
Asafoetida / Hing / Kaya Podi – 1 tsp
Jaggery / Palm Sugar / Gur – 2 tblspn
Turmeric Powder / Manjal Podi – 1 tblspn
Roast all the ingredients separately, except, turmeric, jaggery, asafoetida.
Once all ingredients all well roasted, add it back in to the pan, turn off the heat and add in asafoetida and toss well.
Remove this to a plate and let it cool completely.
Take this in a blender and crush lightly, add in jaggery and turmeric powder. Powder finely.
Store it in a air tight container and use accordingly.
|Take all your ingredients|
|You need some Asafoetida / Hing|
|This is my very innocent perimma’s who is so kind enough to share her pretty secret recipe..|
|Start by roasting toor dal..|
|When it turns little darker in colour, remove it to a plate|
|Now take dry red chillies in the same kadai|
|remove it to the same plate|
|Now take coriander seeds in the kadai and roast|
|remove it to the plate|
|in goes cumin seeds and pepper|
|remove to a plate when roasted|
|now take curry leaves|
|roast on a low flame till it dries up|
|now you can see the curry leaves has dried up|
|add in all the roasted ingredients back into the same kadai|
|turn off the heat now|
|add in a good amount of asafoetida|
|mix that around|
|remove this to a plate and let it cool comepletely|
|Once it is cold, take it in a blender|
|first crush them lightly|
|Now comes the secret ingredient, jaggery|
|add in turmeric powder as well|
|blend again to a fine powder|
|Store it in a air tight container ..
FOR THE RASAM RECIPE CHECK THIS LINK