Ingredients :
Coriander seeds, red chilies, cumin seeds, black pepper, toor dal, fenugreek, mustard seeds, curry leaves, turmeric – roasted and ground the traditional way.
Storage Instructions:
Store in an airtight container in a cool, dry place. Use within 3–6 months for best flavor.
Usage Instructions:
Step 1: Simmer the Base
Boil 2 cups of water with chopped tomatoes, tamarind extract, salt, and a pinch of turmeric.
Step 2: Add Rasam Powder
Stir in 1–2 teaspoons of Rasam Powder. Let it simmer for 5–8 minutes to release full flavor.
Step 3: Temper
In hot ghee or oil, crackle mustard seeds, curry leaves, and a pinch of asafoetida. Add to the rasam.
Step 4: Serve Hot
Garnish with fresh coriander. Serve as soup or with steamed rice.
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