No South Indian house is without this wonderful masala called rasam powder. Once a year, in every household rasam powder is made and kept for a year. Rasam powder varies a little bit community by community as well as region by region. Rasam powder is used in different dishes (like Gojju). Rasam means dal cooked in lots of water with this special powder added to that. We can have the rasam recipe for another day. But today we will just do the rasam powder recipe.
1. Roast the above ingredients (can be done in the oven or on top of the stove, top of the stove will be better) except for asafoetida.
2. Grind to a fine powder in a spice grinder.
3. Roast the asafoetida separately and add to the powder. After the powder is cooled down, store in a air tight container. No need to refrigerate.
[...] seeds 1/8 teaspoon of asafoetida 1 tsp Rasam powder (available at Indian grocery stores, or prepare your own). 1 tsp Tamarind (imali) 2 tsp Zaggery (brown sugar) 2 tablespoons of oil Salt to [...]
very nice preapration to enjoy! thanks !!