Rasam Masala | Masala Box | Sanjeev Kapoor Khazana

Your store bought rasam masala isnt satisfying you? Look no further, this rasam masala will take your rasam many notches up.

RASAM POWDER

Ingredients

25-30 curry leaves
2 teaspoon black peppercorns
1½ teaspoons coriander seeds
2½ teaspoons cumin seeds (jeera)
½ teaspoon dried fenugreek seeds
5 dried red chillies
1 tablespoon oil
⅓ cup split pigeon peas (toor dal)
½ teaspoon asafeotida
½ teaspoon turmeric powder

Method

1. Dry-roast curry leaves in a non-stick pan till slightly crisp. Transfer on a plate and cool.
2. Dry-roast black peppercorns, coriander seeds, cumin seeds, fenugreek seeds and dried red chillies in the same non-stick pan till light golden brown. Transfer on the same plate and cool.
3. Heat oil in the same non-stick pan. Add split pigeon peas and sauté till golden brown. Transfer on the same plate and cool.
4. Grind together the roasted mixture, turmeric powder and asafoetida into fine powder.
5. Store in an air-tight container and use as required.



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