Ingredients:
Coriander seeds - 2/3 cup
Cumin seeds - 7 tsp
Mustard seeds - 4 tsp
Black pepper - 2 tsp
Curry leaves - 1 tbsp
Methi (Fenugreek) seeds - 1 tsp
Dried red chillies - 1 1/3 cup (use 1 cup byadgi chillies & 1/3 cup any other variety of dried red chillies)
Asafoetida - 1 small piece or 2 tsp of the powder.
Before I give you the cooking method I would like to mention that 1 cup = 250 ml.
Cooking method:
Dry roast each of the ingredients listed above (except asafoetida) separately. Don't over cook or burn the spices. Take it off heat immediately after you start smelling the fragrance of the spices. It should take not more than 20 to 30 seconds to roast each ingredient.
Powder the roasted ingredients along with asafoetida in a spice grinder (or a coffee grinder which you can use to grind spices).
Recipe for making rasam:
Soak 1/4 cup pigeon peas or tuar dal overnight. When you are ready to make the rasam pressure cook the pigeon peas. Mash the peas with a masher or in a blender.
Heat 3 tbsp of oil. Add mustard seeds & a sprig of curry leaves.
As soon as the seeds pop, add a tablespoon of tomato paste or 1 whole canned tomato along with some of the juice. Also add 1 fresh chopped tomato.
Stir fry for a few seconds. Add 1 tbsp of the prepared rasam powder and a 1/4 tsp of tamarind paste. Mix and add cooked and mashed lentils. Add water (6 to 7 cups) depending on how watery you would like it to be. Add 3/4 tsp asafoetida powder. Add salt. Once the rasam comes to a boil, turn off heat. Add 1/4 tsp turmeric powder and 1 clove of crushed garlic. Add a sprig of coriander leaves. Keep the pot covered until ready to serve.
Tip: If you are using a gas stove boil the rasam for 4 to 5 minutes. If you are using an electric stove turn off heat as soon as the rasam comes to boil.
If you are using whole pigeon peas puree the peas in a blender and then add to the rasam.
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