I am here after a very long time. :-)
Have come with the recipe of Thilisaaru/Rasam powder in Mangalorian style.
In karnataka, hot thilisaaru is the famous main course along with hot rice and a spoon of ghee on top of it. It is known as Rasam in Tamilnadu, chaaru in Andhra.
With the same powder we can prepare saaru nearly 5 to 6 types and I am going to share all those recipes with you all one by one.
Ingredients
Dry red chillies - 1/4 Kg ( I prefer to use Badagi chilly which is medium hot but gives rich red color. If you want rasam to be more hot can use Guntoor chilly. Guntoor chilly does not give rich red color but is very hot in taste.)
Corainder seeds - 1/4 Kg
Jeera/Cumin seeds - 100 g
Fenugreek seeds - 25g
Asafoetida/Hing - 1 big spoon
Currly leaves - 1 to 11/2 fist
Oil - 1 to 2 spoons
Method
1. In a kadai, heat oil and roast red chillies. It is done when chillies increase in size, change thier color lightly and you can feel its aroma.
2. Dry roast curry leaves until leaves become crisp.
3. Dry roast Coriander seeds, Cumin seeds, Fenugreek seeds separately until they change in color lightly.
4. Add all the roasted items along with Hing and grind to fine powder.
Yes!! Rasam powder is ready to use. You can store this powders in an air tight container for many months.
The above said ingredients will give you a powder which is sufficient for around 6 months (of course it depends on the usage of it :-) ).
Have come with the recipe of Thilisaaru/Rasam powder in Mangalorian style.
In karnataka, hot thilisaaru is the famous main course along with hot rice and a spoon of ghee on top of it. It is known as Rasam in Tamilnadu, chaaru in Andhra.
With the same powder we can prepare saaru nearly 5 to 6 types and I am going to share all those recipes with you all one by one.
Ingredients
Dry red chillies - 1/4 Kg ( I prefer to use Badagi chilly which is medium hot but gives rich red color. If you want rasam to be more hot can use Guntoor chilly. Guntoor chilly does not give rich red color but is very hot in taste.)
Corainder seeds - 1/4 Kg
Jeera/Cumin seeds - 100 g
Fenugreek seeds - 25g
Asafoetida/Hing - 1 big spoon
Currly leaves - 1 to 11/2 fist
Oil - 1 to 2 spoons
Method
1. In a kadai, heat oil and roast red chillies. It is done when chillies increase in size, change thier color lightly and you can feel its aroma.
2. Dry roast curry leaves until leaves become crisp.
3. Dry roast Coriander seeds, Cumin seeds, Fenugreek seeds separately until they change in color lightly.
4. Add all the roasted items along with Hing and grind to fine powder.
Yes!! Rasam powder is ready to use. You can store this powders in an air tight container for many months.
The above said ingredients will give you a powder which is sufficient for around 6 months (of course it depends on the usage of it :-) ).
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