1. Rasam powder without dhal

Ingredients

Coriander seeds (Dhaniya)-2 cups
Red chilies – 3 cups
Black pepper – 3/4 cup
Cumin’s seeds – 1 cup
Methi seeds -1 tsp
Turmeric powder -1 tsp (optional)
( You can add turmeric powder while preparing rasam)

Dry the above ingredients in the sun (or preheat it in oven) and when it is hot grind it into a little bit coarse powder. Store it in an air tight bottle. Since we don’t add dhal to it there will be less sediments while preparing rasam.

2 Rasam powder with dhal

Ingredients

Coriander seeds (Dhaniya)-2 cups
Red chilies – 3 cups
Black pepper – 3/4 cup
Cumin’s seeds – 1 cup
Thoor Dhal – 1 cup
Methi seeds -1 tsp
Turmeric powder -1 tsp (optional)
( You can add turmeric powder while preparing rasam)
You can make this powder in two ways.

I method
Dry the above ingredients in the sun and when it is hot grind it little bit coarse. Store it in an air tight bottle.
II method
Dry fry all the ingredients one by one and then grind the into a coarse powder. If you want you can add asafoetide even while grinding the powder. But it is always better to add it while doing the rasam so that the flavour is not lost.

3 Millagu – Jeera ( Pepper ) rasam powder

This rasam is done without coriander seeds and no asafioetida is required.

Ingredients

Black pepper – 1/2 cup
Jeera – 1/2 cup
Thoor Dhal – 1 cup
Red Chillies – 1/2 cup

Dry the above ingredients in the sun ( or preheat it in oven ) and when it is hot grind it into a little bit coarse powder.

4 Udupi Rasam Powder

I read this preparation form Mangayar malar. It was excellent to taste Udupi rasam. To prepare this powder I bought all the necessary ingredients measured form the shop itself.

Ingredients

Coriander seeds – 110gms
kashmiri chilies – 100 gms
Red Chilies -75gms
(one which is little bit hot)
Black pepper – 50 gms
Methi
n> seeds – 25 gms
Chenna Dhal – 25 gms
Cumin’s seeds (Jeera) – 30 grams
Mustard seeds – 1 tsp
Asafoetida _ 1 small piece.

Procedure

- Dry all the chilies in hot sun or preheat it in oven.
- Same way dry the remaining ingredients separately.
-Dry fry methi seeds and mustard seeds in a pan. Let the mustard seeds pop up.
- Apply 1 tsp oil in the pan and fry the chilies till all them are polished with oil.
- Apply 1/4 oil and fry the coriander seeds till the raw flavour vanishes.
-Again apply 1/4 oil in the pan and fry chenna dhal till it is golden brown and add the jeera to it and fry it for few seconds.
- Now mix all the fried ingredients in the hot kadai in which you fried the dhal .
- Even while it is little bit hot grind it into fine powder. Allow it to cool and store it in an air tight container.

If I try anything else innovative in this variety I will add on to this post.

Tips : What ever be the type of rasam, if you add this magic powder to it before you bring it to boil, then it will become a super – duper rasam and gives out a fine flavour.

Magic powder ingredients

Make this powder in small quantities to retain the fresh flavour

-coriander seeds – 1 TB spoon
- cumin’s seeds-1 TB spoon
- black pepper – 1/2 tsp
Heat them in the sun or oven and grind them into a fine powder.