How long does it take to make Chettinad Rasam Powder Recipe?

The total time to make Chettinad Rasam Powder Recipe is 35 minutes. Preparation takes 5 minutes and cooking takes 30 minutes.

How many servings does this Chettinad Rasam Powder Recipe recipe make?

This recipe makes 100 servings of Chettinad Rasam Powder Recipe.

What type of cuisine is Chettinad Rasam Powder Recipe?

Chettinad Rasam Powder Recipe is a Chettinad dish from the Rasam Recipes category.

Chettinad Rasam Powder Recipe

Name: Chettinad Rasam Powder Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 100
Cuisine: Chettinad
Ingredients: 1 cup Dry Red Chillies; 1/2 cup Coriander (Dhania) Seeds; 1/4 cup Arhar dal (Split Toor Dal); 1 tablespoon Cumin seeds (Jeera); 1 tablespoon Whole Black Peppercorns; 1 teaspoon Methi Seeds (Fenugreek Seeds); 1 tablespoon Sesame (Gingelly) Oil

Uma Raghuraman

August 29, 2021

5773 Ratings

Chettinad Rasam Powder Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 5 M|Cook: 30 M|Total: 35 M

Makes:100 Servings

Meal:-

Cuisine:Chettinad

The Chettinad Rasam Powder Recipe is a classic and traditional recipe of the powder that is used in south indian homes. 'Rasam' or Charu/ Saaru is a flavourful South Indian Soup made from the juice of tamarind, tomatoes along with or without the Lentil broth. It can be sipped and enjoyed like a soup or mixed with rice. It is a great appetiser and has medicinal properties too. The Chettinad Rasam powder can be prepared in bigger batches and you can store them in an airtight container. It stays good for 3 to 6 months.

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Ingredients

1 cup Dry Red Chillies

1/2 cup Coriander (Dhania) Seeds

1/4 cup Arhar dal (Split Toor Dal)

1 tablespoon Cumin seeds (Jeera)

1 tablespoon Whole Black Peppercorns

1 teaspoon Methi Seeds (Fenugreek Seeds)

1 tablespoon Sesame (Gingelly) Oil

Instructions for Chettinad Rasam Powder Recipe

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.

Heat the another 1/2 tablespoon of oil over low heat and fry cumin seeds and peppercorns separately till fragrant and set aside to cool.

Combine all the above roasted chettinad rasam powder ingredients and grind them to a coarse powder and store the Chettinad Rasam powder in an airtight container.

If you plan to use it occasionally, then place the bottle in the freezer and it will remain fresh for a long time.