Until a week back, I had the powder from the batch she sent with me when we moved to Singapore. Last week I made this on my own. She does this in bulk and takes it to a dry mill but I used powders and gave it a twist in my mixer.
While I have had decent lunch with sambar powder brands that I buy, rasam powder is always more of a miss than a hit. Since TH and I are very used to this homemade rasam powder, no other mix seems to work as well for us. You can also make sambar with this rasam powder by adding some extra jeera as you make the sambar.
RASAM POWDER RECIPE
Dry red chillies – 2 cups
Dhania (coriander/kothamalli) – 2 cups
Black Pepper – 20 grams
Jeera (jeerakam/cumin seeds) – 25 grams
Toor dal (tuvar dal/tuvara parippu) – 1/2 cup
Chana dal (Bengal gram/kadala parippu) – 1/2 cup
Fenugreek (methi/vendhayam/uluva) – 2 tbsp
Turmeric (optional) – 2 tsp
Dry roast all the ingredients till golden brown.
– I used the powder form of all spices and gave it a spin in my mixer so that it blends well.
– If you are making enough for over a month’s use, store in the fridge to prevent bugs.
– Use as normal for making sambar and rasam alike, just like you would normal samhar and rasam powders that are store-bought.
You may also like my All-Purpose Curry Masala Recipe.