Chettinad Rasam Powder Recipe
Description:
The Chettinad Rasam Powder is an aromatic, flavorful spice blend that forms the base of the popular South Indian dish, Rasam (also known as Charu or Saaru). This traditional spice mix is an essential ingredient in South Indian households, particularly in the Chettinad cuisine, and adds a bold, tangy flavor to the comforting tamarind and tomato soup known as rasam. Rasam is enjoyed both as a soup, sipped on its own, or paired with rice. Rich in flavor and packed with medicinal properties, this spice blend is the perfect start to making a wholesome rasam. You can easily prepare this powder in larger batches and store it for future use. The Chettinad Rasam Powder remains fresh for 3 to 6 months when kept in an airtight container, making it a convenient pantry staple for quick rasam preparation.
Cuisine: Chettinad (South Indian)
Course: N/A
Diet: N/A
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Dry Red Chillies | 1 cup |
| Coriander (Dhania) Seeds | 1/2 cup |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Whole Black Peppercorns | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Sesame (Gingelly) Oil | 1 tablespoon |
Preparation Time:
5 minutes
Cooking Time:
30 minutes
Instructions:
-
Dry Roasting the Ingredients:
Begin by heating a medium-sized pan over medium heat. Dry roast the coriander seeds, fenugreek seeds, and split toor dal (Arhar dal) separately, one at a time. Stir them occasionally to ensure even roasting. Roast until they become crisp and the dal turns a pinkish-brown color. Once roasted, remove them from the pan and set them aside to cool. -
Roasting the Red Chillies:
In the same pan, add 1/2 tablespoon of sesame oil on low heat. Fry the dry red chillies for about 2 to 3 minutes until they become slightly crisp. Be cautious not to burn them. Once roasted, set them aside to cool. -
Roasting the Cumin and Peppercorns:
Next, add another 1/2 tablespoon of sesame oil to the pan and roast the cumin seeds and black peppercorns on low heat. Fry them until they become fragrant (about 2-3 minutes). Set aside to cool. -
Grinding the Powder:
After all the ingredients have cooled down, combine the roasted coriander seeds, fenugreek seeds, split toor dal, red chillies, cumin seeds, and peppercorns in a grinder or spice mill. Grind them together into a coarse powder. You can adjust the texture based on your preference for a finer or coarser powder. -
Storing the Powder:
Once ground, transfer the Chettinad Rasam Powder into an airtight container. Store it in a cool, dry place. If you intend to use it occasionally, it’s advisable to keep it in the freezer to maintain its freshness for a longer period.
Tips for Best Results:
- You can adjust the quantity of red chillies based on your spice tolerance. For a milder flavor, reduce the number of chillies.
- The addition of sesame oil in roasting gives the rasam powder a distinct, aromatic flavor that is characteristic of Chettinad cuisine.
- If you make this in larger batches, consider storing the powder in smaller containers, which makes it easier to handle and prevents exposure to air each time you use it.
Serving Ideas:
Chettinad Rasam Powder is most commonly used to prepare Rasam, a tangy and aromatic South Indian soup, typically made by simmering tamarind juice, tomatoes, and lentil broth, with the rasam powder as the main flavor base. The freshly made rasam can be served as a soup or mixed with steamed rice for a comforting meal. Rasam is often enjoyed with papad, crispy vegetables, or as an accompaniment to a larger South Indian feast.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Varies by serving |
| Protein | Varies by serving |
| Carbohydrates | Varies by serving |
| Fat | Varies by serving |
| Fiber | Varies by serving |
(Note: Nutritional values may vary based on specific ingredients and proportions used.)
With this Chettinad Rasam Powder, you can bring the authentic flavors of South Indian cuisine right into your home, adding a rich and aromatic touch to your meals.
