Instant Rasam Powder

 Another staple when I was in college was my mom's instant rasam powder. Quick and easy to make during finals or when I was not feeling well. Now I make this for my kids.

Ingredients:

5 Tablespoons Coriander seeds

2 Tablespoons Toor dal

1 Tablespoons Channa dal

1 Tablespoon Black peppercorn

1 teaspoon Cumin seeds

1/2 teaspoon Fenugreek seeds

15 dried red chili

1/2 teaspoon Mustard seeds

1 lemon size tamarind

1 Handful Curry leaves

1/2 teaspoon Asafoetida

1/4 teaspoon Turmeric Powder

salt to taste

For Tempering:

1 teaspoon Ghee

1 teaspoon Mustard seeds

2-3 dried Red chili, halved

10 Curry leaves

Method:

1. Dry roast coriander seeds, cumin, toor dal, channa dal, peppercorn, fenugreek, mustard seeds, red chili, curry leaves, and tamarind. Allow to cool

2. Powder the roasted ingredients in a blender. Mix salt, turmeric, and asafoetida. 

3. Temper mustard seeds, red chili, and curry leaves. Allow to cool and mix with rasam powder. Store in air tight container. 

To Make Rasam:

1. In a medium saucepan, mix 2-3 teaspoons of Instant Rasam Powder in 2 cups of water. Add 1 chopped tomato to it. Bring it to boil. Simmer for 5 minutes. Remove from stove.

2. Garnish with fresh chopped cilantro. 

3. Serve over hot rice or in a cup like soup.