Chettinad Rasam Powder Recipe
Chettinad cuisine is famous for its rich and aromatic spice blends that bring layers of flavor to dishes. One such indispensable blend is the Chettinad Rasam Powder, a key ingredient used to prepare rasam, a tangy, spicy South Indian soup. This homemade rasam powder is packed with bold flavors from roasted spices that are ground into a coarse powder. It’s a great addition to your spice collection, and once made, it can be stored for months, adding an authentic touch to any dish.
Ingredients:
| Ingredient | 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
Total Time: 35 minutes
Servings: 100
Cuisine: Chettinad
Course: South Indian Breakfast
Diet: High Protein, Vegetarian
Instructions:
-
Roasting the Spices:
Begin by heating a medium-sized pan over low heat. First, dry roast the coriander seeds, fenugreek seeds, and arhar dal (split toor dal) separately. Roast them until the dals become crisp and acquire a pinkish-brown hue. Keep an eye on them to ensure they don’t burn. Once roasted, set these ingredients aside to cool. -
-
Frying the Chillies:
In the same pan, add half of the sesame oil and heat it on low. Once the oil is warm, fry the dry red chillies for about 2 to 3 minutes, stirring occasionally to prevent burning. After they are well fried, remove them from the pan and let them cool. -
Frying Cumin and Peppercorns:
Now, add the remaining sesame oil to the pan and fry the cumin seeds and black peppercorns separately over low heat. Fry them until fragrant and golden. Once they are ready, remove them from the pan and let them cool. -
Grinding the Spices:
After all the roasted and fried ingredients have cooled down, combine them in a grinder or spice mill. Grind them into a coarse powder. The texture should be slightly grainy, which will enhance the rasam’s flavor when cooked. -
Storing the Rasam Powder:
Once the Chettinad Rasam Powder is ground, store it in an airtight container. This spice blend can be kept for a long time. For better freshness, store it in the freezer if you plan to use it occasionally. This will help preserve the freshness of the spices for an extended period.
Tips for Best Results:
- You can adjust the amount of dry red chillies based on your heat preference.
- Always roast and fry the spices separately to ensure even cooking.
- Use fresh spices for the best flavor; old spices can lose their potency.
- This Chettinad Rasam Powder can also be used in other dishes like curries, dals, and even as a seasoning for roasted vegetables.
Once you have this aromatic and flavorful Chettinad Rasam Powder in your pantry, you’re ready to make a delicious rasam whenever you like. Its depth of flavor will bring a true taste of South India to your kitchen, elevating any dish with its robust spices and fragrant aroma.
