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Ingredients:-
Cumin Seeds (Jeera)100 grams
Coriander Seeds (Dhania) 35 Grams
Black Pepper (Kali Mirch) 65 Grams
Cardamom Seeds (Badi Ilaychi) 75 Grams
Green Cardamom (Choti Ilaychi) ( seeds from 10 Cardamoms)
Fennel (Saunf) 35 grams
Cloves (Lavang) 20 grams
Cinnamon (Dalchini) 15 grams
Black Cumin Seeds (Kala Jeera)20 grams
Bay Leaves (Tejpatta) 15 grams
Ginger Powder 15 grams
Nutmeg (Jaiphal) 3
Method:-
1. Grind all the ingredients to a fine powder.
2. Add the Ginger Powder to this.
3. Leave it on a plate to cool down for 2 hours.
Keep it in an air tight container.
Preparation : 4-5 minutes (powdering)
Cooking: 15 minutes (roasting)
Ingredients:-
50 Gms. Black pepper
200 Gms. Coriander Seeds
50 Gms. Thur dal
75 Gms. Red Chilly
50 Gms. Cumin Seeds
15 Gms. Turmeric Powder
Hing
Method:-
Dry Roast all this ingredients seperately until they each give off a strong aroma.
Do not roast the Ground turmeric.
Place all the ingredients in a Mixer or grinder.
Blend into a fine powder.
Transfer the powder in a airtight container and you can keep this powder for months.
You can prepare rasam powder in small quantities and use fresh.
