Recipe Notes

INSTANT RASAM MIX

Today we will see a kitchen tip that will be useful for working women or bachulors
Instant rasam powder mix, once prepared can be used to make rasam in 2 minutes
This instant rasam mix could be used for upto 2-3 months

We need to dry roast all the ingredients first
Heat pan
Add 1/2 cup coriander seeds and fry on medium flame
Fry till they change colour and give out a nice aroma
Move it into a plate
To the pan, add 1/4 cup toor dal, 1/4 cup bengal gram and fry
Fry till they change colour and give out a nice aroma
Move it into the same plate
To the pan, add 2 tablespoons pepper and fry
Fry for a minute and move it into a plate
To the pan, add 2 tablespoons coriander seeds and fry on medium flame
Add 1 teaspoon fenugreek seeds and fry
Move it into the same plate
Let’s fry curry leaves now
Fry the curry leaves dryly on low flame till they turn crispy
Move it into a plate
Add dried chillies and fry till they change colour
Move it into a plate
Fry asafoetida for a minute and move it into a plate
Let’s fry tamarind now
Since we need to preserve this mix for long time, heating up the tamarind will improve it’s shelf life
Clean and fry the tamarind till there is no moisture left in it
Let all the ingredients cool down
To a mixie jar, add all previously fried ingredients along with 1 teaspoon turmeric powder and grind it into a fine powder
Add 1 teaspoon salt and mix it again
Rasam powder is ready now
Move this powder into a bowl
Let’s prepare tempering now
Even while prepare the rasam, we don’t need to make the tempering again since we are already adding it in the powder
Heat 1 tablespoon oil in pan
Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and fry
Add dried chilli pieces and fry
Add curry leaves and fry on low flame till the curry leaves turn crispy
Let it cool down and add this tempering to the prepared rasam mix powder
Instant rasam mix is ready!
There is a misconception that the oil in the instant mix will turn bad and smell eventually, but it is not true
It will stay fresh for atleast 2 months even with oil
If you want it to stay fresh for longer, skipping the tempering is advisable
There won’t be a lot of difference in the taste
Just mixing this rasam powder in water and boiling it will make the rasam ready to serve!
Store it in an air tight container.
It will stay fresh for upto 3-6 months
It will stay fresh for longer if stored in fridge

Let’s see how to make rasam with this instant rasam mix
Heat water in a bowl
As water gets to boil, as as much rasam powder as desired and mix so that no lumps are formed
Here, for 50 ml water I’m using 2 teaspoons water
Simmer for 2 minutes
You can also finely dice a tomato and add it to the rasam
If you have a little bit of time, add the diced tomato to the water in the beginning itself and cook for a minute
Add the rasam powder and simmer for 2 minutes
Rasam is ready
For a more fresh look, add curry leaves and coriander leaves and mix
To give it a more fresh feel, add coarsely ground garlic cloves and mix
Serve hot!