The Chettinad Rasam Powder Recipe is a classic and traditional recipe of the powder that is used in south indian homes. ‘Rasam’ or Charu/ Saaru is a flavourful South Indian Soup made from the juice of tamarind, tomatoes along with or without the Lentil broth. It can be sipped and enjoyed like a soup or mixed with rice. It is a great appetiser and has medicinal properties too. The Chettinad Rasam powder can be prepared in bigger batches and you can store them in an airtight container. It stays good for 3 to 6 months. Dry Red Chillies, Coriander (Dhania) Seeds, Arhar dal (Split Toor Dal), Cumin seeds (Jeera), Whole Black Peppercorns, Methi Seeds (Fenugreek Seeds), Sesame (Gingelly) Oil 1 cup Dry Red Chillies 1/2 cup Coriander (Dhania) Seeds 1/4 cup Arhar dal (Split Toor Dal) 1 tablespoon Cumin seeds (Jeera) 1 tablespoon Whole Black Peppercorns 1 teaspoon Methi Seeds (Fenugreek Seeds) 1 tablespoon Sesame (Gingelly) Oil 5 30 To begin making the Chettinad Rasam Powder Recipe, heat a medium size pan and dry roast the coriander seeds,fenugreek seeds and pigeon peas all separately. Roast them until they are crisp and the dals turn pinkish brown.Once roasted, set them aside to cool.In the same pan, heat 1/2 tablespoon oil in low heat and fry chillies for about 2 to 3 minutes and set it aside to cool.Heat the another 1/2 tablespoon of oil over low heat and fry cumin seeds and peppercorns separately till fragrant and set aside to cool.Combine all the above roasted chettinad rasam powder ingredients and grind them to a coarse powder and store the Chettinad Rasam powder in an airtight container. If you plan to use it occasionally, then place the bottle in the freezer and it will remain fresh for a long time.
Chettinad Rasam Powder Recipe