How much cooking time?

17 min — 5 min prep, 12 min cooking.

Chettinad Rasam Powder

Name: Chettinad Rasam Powder
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 7 servings
Cuisine: Tamil Nadu Indian
Ingredients: 1tbsp Black Peppercorns (Tellicherry Bold Grade); 0.25cup Arhar Dal (Desi - Unpolished); 0.5cup Coriander Seeds; 1tbsp Sesame Oil; 1tsp methi seeds; 1tbsp Cumin Seeds; 1cup dry red chillies

Chettinad Tamil signature spice blend (podi) used to make rasam — dry red chillies, coriander seeds, toor dal, cumin, peppercorns and methi seeds dry-roasted separately then ground into a fine fragrant powder. Stored airtight and stirred into rasam during cooking. The Chettinad version is noticeably hotter and more aromatic than generic rasam powders.

Time 17 min · Serves 7 · 89 kcal · Chettinad, Tamil Nadu

Ingredients

Main

Black Peppercorns (Tellicherry Bold Grade) — 1 tbsp (whole)
Arhar Dal (Desi - Unpolished) — 0.25 cup (whole)
Coriander Seeds — 0.5 cup (whole)
Sesame Oil — 1 tbsp (whole)
methi seeds — 1 tsp (whole)

Tempering

Cumin Seeds — 1 tbsp (whole)
dry red chillies — 1 cup (whole)

Method

To begin making the Chettinad Rasam Powder Recipe, heat a medium size pan and dry roast the coriander seeds,fenugreek seeds and pigeon peas all separately.
Roast them until they are crisp and the dals turn pinkish brown.Once roasted, set them aside to cool.In the same pan, heat 1/2 tablespoon oil in low heat and fry chillies for about 2 to 3 minutes and set it aside to cool.
If you plan to use it occasionally, then place the bottle in the freezer and it will remain fresh for a long time.

Common questions

How many calories in one plate of Chettinad Rasam Powder?: 89 kcal per plate.
How much cooking time?: 17 min — 5 min prep, 12 min cooking.

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