My family is a big fan of rasam and I always have this mix on hand that helps making rasam quite quickly. But, when I saw that we can fry tamarind and also add the tadka to it, it certainly seemed appealing. All that is left to do is boil water and add a few spoons of this mix. The rasam turned out very tasty and is going to be something I make and keep ready. Again, this mix is also perfect for travelling like the instant sambar powder we saw earlier. Recipe from here.
Make instant rasam by adding this mix to boiling water.
- tamarind - small lemon piece
- toor dal - 2 tsp
- peppercorns - 2 tsp
- red chillies - 1
- cumin seeds - 3 tsp
- asafoetida - a generous pinch or few crystals
- curry leaves - few
- turmeric - a pinch
- For Tempering
- oil - 2 tsp
- mustard seeds - 1/2 tsp
- cumin seeds - 1 tsp
Fry tamarind and keep aside. Fry the rest of the ingredients except turmeric.
When it cools, grind with tamarind and turmeric.
Heat oil and add mustard seeds and cumin seeds. When the mustard seeds crackle, add the tempering to the powder and mix well. Allow to cool and store in airtight container.
To Prepare Rasam
Bring water to a boil and add a few tbsp of the mix. Add salt and simmer for a couple of minutes.
Adjust the quantity of ingredients to suit your family.
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1. Fry tamarind until brittle. Keep aside.2. Fry the remaining ingredients except turmeric. Allow to cool.3. Grind to a coarse powder along with tamarind and turmeric.4. Heat oil and add mustard and cumin seeds. When the mustard seeds crackle add the tempering to the powder and mix well. Cool and store in airtight container.
Instant powder ready.