appam recipe in tamil venkatesh bhat venkatesh bhat rasam powder recipe

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Venkatesh Bhat Rasam Powder: The Magic Ingredient

Rasam, for those who might not be familiar, is a South Indian soup/broth, typically served with rice. But the real heart and soul of it? The rasam powder! Let’s get into how to make the perfect rasam powder:

### Rasam Powder Ingredients:

• 1/2 cup Coriander Seeds
• 1/4 cup Toor Dal (Split Pigeon Peas)
• 2 tablespoons Cumin Seeds
• 1 tablespoon Black Peppercorns
• 1 tablespoon Fenugreek Seeds
• 8-10 Dry Red Chilies (Adjust to your spice preference!)
• 1/2 teaspoon Turmeric Powder
• 1 sprig Curry Leaves

Instructions for Rasam Powder:

1. Dry Roast: In a heavy-bottomed pan or skillet, dry roast each ingredient separately over medium-low heat. This is key to releasing their aroma and preventing burning. Roast until fragrant. The coriander seeds and toor dal will take the longest, so keep a close eye.
2. Cool Down: Once roasted, spread each ingredient out on a plate to cool completely. This prevents condensation and ensures even grinding.
3. Grind: Combine all the cooled ingredients in a spice grinder or a high-powered blender. Grind to a fine powder.
4. Sift (Optional): For an extra-fine powder, you can sift it through a fine-mesh sieve.
5. Store: Store the rasam powder in an airtight container in a cool, dark place. It should last for several months!

Making the Rasam (using your freshly made powder!):

Okay, now you’ve got the star of the show, let’s make the rasam! This is a simplified version, feel free to adapt it!

Rasam Ingredients:

• 1 tablespoon Rasam Powder (from above)
• 1 cup Tamarind Extract (Soak a small lemon-sized ball of tamarind in warm water for 30 minutes, then squeeze out the pulp)
• 2 cups Water
• 1 Tomato, chopped
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Asafoetida (Hing)
• Salt to taste
• 2 teaspoons Oil
• 1/2 teaspoon Mustard Seeds
• 1-2 Dry Red Chilies, broken into pieces
• A few Curry Leaves
• Fresh Cilantro, chopped (for garnish)

Rasam Instructions:

1. Prepare Tamarind Extract: If you don’t have ready-made tamarind extract, soak a lemon-sized ball of tamarind in 1 cup of warm water for about 30 minutes. Squeeze the pulp out and discard the seeds and fibers.
2. Combine Ingredients: In a pot, combine the tamarind extract, water, chopped tomato, turmeric powder, asafoetida, rasam powder, and salt. Bring to a boil.
3. Simmer: Reduce the heat and simmer for about 10-15 minutes, or until the tomato is softened and the flavors have melded together.
4. Temper: In a small pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Add the dry red chilies and curry leaves and sauté for a few seconds.
5. Add Tempering: Pour the tempering into the rasam.
6. Garnish & Serve: Garnish with fresh cilantro. Serve hot with rice, or drink it as a comforting soup.

There you have it! Homemade Rasam and Rasam Powder. I hope you enjoy this recipe as much as I do. Let me know in the comments how yours turns out! Happy cooking!

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Venkatesh Bhat Rasam Powder Recipe | Deporecipe.co

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venkatesh bhat rasam powder recipe. Venkatesh bhat rasam powder recipe