Rasam, also sold as mulligatawny soup in restaurants is a peppery soup recommended for a cold day or when you are feeling under the weather. There are many variations in these preparations like Tomato Rasam, Lemon Rasam, and Pepper Rasam etc. And the main ingredient in this preparation is the Rasam Powder. And there are many variations in preparing this powder also. And here comes the method which I learnt from my mummy.
Black Pepper – 2 tbsp
Cumin Seed (Jeera) – 2 tbsp
Pigeon Pea Lentil (Tur Dal) – 2 tbsp
Coriander Seed (Dhania) – 2 tbsp
Fenugreek (Methi) – 1 tsp
Heat a pan. Dry roast all the ingredients in medium flame for 3 to 4 minutes.
Transfer to a bowl and allow them to cool down.
Crush them into a coarse powder.
Store it a clean, dry and air tight jar. This powder can be stored for months together.
Hing can also be added to the powder. But, it is better to add Hing while preparing the Rasam itself. It gives a fresh aroma to the Rasam.