Rasam Powder

Rasam Powder/Saarina Pudi/Malagapudi

Ingredients:

• 1 cup red chilies (split)
• 1 cup coriander seeds (kotambari beeja)
• 1/4 cup jeera/cumin seeds
• 1/4 of methi seeds (menthya)
• 1/4 mustard seeds
• 1 tbs black pepper
• 1/2 tsp turmeric powder

Method:

Heat a pan on medium and roast all the above ingredients except the turmeric, separately and set aside in a dish. The methi seeds while frying should kind a fluff up and pop a little, the mustard seeds should turn lighter in color and start popping, cumin seeds and pepper also fluff up and pop slightly. To roast the chillies, add a couple of drops of oil to the hot pan and roast till slightly browned. Lower the heat to roast the coriander seeds for a couple minutes, just enough to bring out the aroma of the coriander seeds. When cool, dry blend everything into a fine mixture.

Cooking tips:

The coriander seeds and the chillies burn quickly, so the need to fry them separately. The drop of oil used in roasting is to just subside irritants that possibly irritate everyone's throat. Store in airtight containers.

Serving tips:

Main staple in rasam/saaru, huli/koimbu and many dishes.