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Rasam Powder

Rasam Powder Our range of high grade, pure powdered spices offer best flavor, aroma and color. Powdered spices can be offered to you as per your specifications from consumer packs to bulk packs. We are the manufacturer and exporter of traditional spice powders. Indian spices are the soul of Indian cuisine. We offer an extensive line of spices through our on-line store. Our spices contain natural and genuine ingredients, which enhance the flavor of the delicacy. The products we offer are

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Rasam Powder Our range of high grade, pure powdered spices offer best flavor, aroma and color. Powdered spices can be offered to you as per your specifications from consumer packs to bulk packs. We are the manufacturer and exporter of traditional spice powders. Indian spices are the soul of Indian cuisine. We offer an extensive line of spices through our on-line store. Our spices contain natural and genuine ingredients, which enhance the flavor of the delicacy. The products we offer are

  • Keep all the spices and lentils ready before you begin. Take a heavy kadai or a pan and heat it. Keep the flame to a low. Add 1 heaped cup coriander seeds (70 grams).
  • On a low flame stirring continuously roast coriander seeds until they become aromatic.
  • Keep stirring often and roast coriander seeds until they become crisp and aromatic. Their color will also change.
  • Set aside the coriander seeds in a plate or tray.
  • Now add 2 tablespoons chana dal (30 grams husked and split bengal gram) in the kadai.
  •  Stirring continuously roast chana dal until their color changes and they become golden.
  •  Next add 5 tablespoons tuvar dal (60 grams tur dal, arhar dal, pigeon pea lentils).
  • Stirring often roast tur dal until they become golden and aromatic. Remove and set aside.
  •  Add 2 tablespoons black pepper (20 grams).Stir non-stop and roast black pepper until you get their pungent aroma. Remove from the pan and keep aside.
  • Then add 2 tablespoons cumin seeds (15 grams).
  • Stirring often roast cumin seeds until their color changes and they become aromatic. Remove and keep aside.
  • Lastly add 15 to 16 byadagi red chilies (20 grams). I have broken the red chilies and removed the seeds. If you do this method, then you will need 1 cup broken dry red chilies.
  • As soon as you add dry red chilies, quickly stir and begin to roast them until their color darkens a bit. Do not burn them.
  • If the pan has become too hot, then switch off the flame and continue to roast in the hot pan. Roast until you see their color has changed and you feel their pungent sharp aroma.
  • Remove roasted red chilies and set aside. Let the spices and lentils cool completely at room temperature before you begin to grind them.
  •  Now add the roasted spices, lentils in your well-trusted spice grinder or a mixer-grinder or a blender. Add 1 teaspoon turmeric powder .
  • Grind everything to a fine powder. You can grind in two batches and then mix both the batches in a bowl or plate.
  • Spoon the rasam powder in a glass jar. Seal with an air-tight lid. Store rasam podi at room temperature in a cool dry place. You can even store rasam podi in the fridge or freezer.
  •  Use rasam powder to make any rasam recipe.

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