We use Curry leaves in almost all types of rasams for seasoning and flavouring. Curry leaves are packed with rich iron content and in this type of rasam we get the full goodness of the curry leaves. During the curry leaves season, get fresh leaves and make this rasam powder and store it to get the full benefits of these nutritious leaves. This rasam can also be enjoyed as soup to keep you refreshing..
- Pre time: 10 mins
- Cooking time: 10 mins
- Serves: 4
How to make Rasam Powder?
- Coriander Seeds / Dhaniya 7 table spoons
- Thur dal 3 table spoons
- Chana dal 2 table spoons
- Black pepper 4 tea spoons
- Cumin seeds / Jeeragam 3 tea spoons
- Red chillies 12
- Fresh Curry leaves 1 cup full (Washed and wiped to dry)
Heat a pan and dry roast all the above items except cumin seeds individually till they change the colour in medium flame. No need to over roast till they become brown.
Finally add the curry leaves also to the pan after switching off the stove and give few stirs to remove the moisture in the leaves.
Put all the items together in the blender jar, add the cumin seeds to it and powder coarsely.
Store in the air tight box and use whenever necessary.
How to make Curry leaves Rasam?
- Soak lemon size tamarind with 3 chopped tomatoes in hot water for 15 minutes.
- Squeeze them well and extract the juice of 500 ml and boil it in a pan adding turmeric powder, salt and a green chilli.
- Add a pebble size jaggery and 1/4 tea spoon asafoetida too.
- When the raw smell goes add 4 tea spoons of rasam Powder to the boiling stuff and stir well.
- Allow it to boil for 2 minutes.
- Pour 100 ml of water in to it.
- When the Rasam starts giving out bubbles switch off the stove.
- Do the seasoning with mustard seeds and cumin seeds in a tea spoon of oil or ghee.
- Garnish with coriander leaves.
ALSO CLICK HERE TO SEE THE RECIPES OF KALYANA RASAM, MYSORE RASAM AND LEMON RASAM