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
Ingredients:
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
Method:
Dry roast all the ingredients till golden brown.
Notes
– 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.
I can smell the wonderful home made powder.
Everybody has some secret masala somehwere in thier family history books. My Mil has her own garam masala….but honestly I've never learnt it from her – I think i should do so now. And when it comes to adding such masalas into various currys etc. I do it all the time. Its so much fun experimenting – aint it???
I am looking forward to your sambhar recipe! Thanks for posting this.
I am adding you to my blogroll, by the way.
I too carry sambhar powder for a year(!) when I am coming here;D All-in-one powder!
Everybody has some secret masala somehwere in thier family history books. My Mil has her own garam masala….but honestly I’ve never learnt it from her – I think i should do so now. And when it comes to adding such masalas into various currys etc. I do it all the time. Its so much fun experimenting – aint it???
I have been using Everest Sambhar masala always…Now that I m equipped with your recipe for masala…will definitely try this. Thanks!
Oh I have to make some now. I will try your version!
love the clarity of the pic nags…the color looks great..somewhat like how my amma’s is too
Rajitha
This has a gorgeous colour!
I look forward to your sambhar recipe too – I have only made sambhar once before, but would love to try again.
Thanks for submitting to Think Spice!
Nice color Nags…! I must try it and thinking abt to use them in various curries and vegies. Will let u know abt my outcome:)
Beautiful colour! Nags, I make this but every time I make I have to look up the measures. I too use this powder for many other things like paratha fillings, and malai kofta gravy. It adds a wonderful flavor!
The color is just fascinating…
Sra – I know sambhar can be intimidating but trust me, its very simple. i will post a simple-to-follow recipe soon and you HAVE to try that and let me know how it came out, ok? 🙂
The spice mix looks reaaly nice 🙂
The same method more or less….even my sambhar powder is the same 🙂
nice one,..thnks for sharin,..
I usuall make sambhar the “varutharaitcha” way. Sometimes I use sambhar powder. When I need it for rasam I add a bit of coriander powder + sambhar powder and ta..da…, rasam’s done.:)
bring them on… i have some 4 sambar recipes and ditto with rasam now:) will try urs (MIL’s) recipe next time.
It looks great, but I’ve decided, no more sambar for me. I suck at it. I will use up the powder in something else.
I can smell the wonderful home made powder.
Lovely color!