Thursday, August 12, 2010
Home made powders are always healthy, hygiene and soul satisfying.Rasam powder can be stored for upto one month and not more than that bcoz the spices will start loosing their aroma.This is my MIL's version. She is a good cook and cooks everything at ease. Here goes the recipe...
Red Chillies 1 cup
Dhania 1 cup
Jeera 1 cup
Pepper 1 cup
Toor dal 1/2 cup
Methi seeds 1/4 cup
Mustard 1 spoon
Curry leaves 1 fistfull
Dry fry all the items in medium flame except curry leaves.
Please dont over fry them. Its enough if the spices are hot to touch.
Cool the items in a broad plate. Add curry leaves to the same kadai and (dont switch on the gas) just toss them.The leaves will get crisp in that heat itself.
Grind the items in the mixie, coarsely and preserve in airtight containers.