Rooted in Rasam

Instant Rasam Mix.

An essential for my grown up kids to have in their pantry, for whenever the urge for Rasam strikes. Great to have handy for AirBnB vacations and also for the first meal when you get back from vacation, which is always Rasam and Potato roast.
I perfected this recipe over 3 versions and tastings by friends. Check it out. Video on how to use this to make delicous Rasma follows.

Dry Roast on low medium heat till golden

3/4 cups Thur Dal
1/2 cup Broken Channa Dal (Dalia)
3 Kashmiri Chillis
2 Red Chillis
1/2 tsp Peppercorn
1/2 tsp Fenugreek seeds (Methi)
3 tsp Cumin Seeds
3 tbsp Coriander seeds
2 tbsp Dry tamarind broken into small pieces

Cool completely and Grind to a powder
Add
1 tsp Turmeric
1 tbsp Asafoetida
Mix well

Dry Roast Tadka
2 tsp Mustard Seeds
2 tbsp Cumin Seeds
6 Dry Red Chillis
Handful Curry Leaves

Add to Dal and spice powder.

Store in an airtight container for up to 3 months in the refrigerator.

Recipe to make Instant Rasam coming up!