How To Make Rasam Powder at Home | Rasam Powder Recipe | Rasam Mix | South Indian Rasam Recipe | Rasam Podi | Kuzhambu Podi | How To Make Rasam | Rasam Spice Mix Recipe | Serve Rasam With Hot Steaming Rice | Udupi Saaru Podi | Saarina Pudi Recipe | Tomato Rasam | Lemon Rasam | How to Make Rasam with Rasam Powder | Indian Homemade Spice Recipes | Recipes For College Students | Recipes For Busy Moms | Recipes For Bachelors | Premix Recipes | Rajshri FoodLearn how to make Rasam Powder at home with our Chef Varun InamdarRasam Powder Ingredients:8 nos Dried Red Chillies8 nos Dried Bedgi Red Chillies2.5 tbsp Coriander seeds1/2 tsp Fenugreek Seeds1 tbsp Cumin Seeds1 tsp Black Peppercorns1/2 tsp Black Mustard Seeds10-12 nos Curry Leaves1/2 tsp Turmeric Powder1/4 tsp Asafoetida Powder1 tsp Oil#RasamPowderRecipe #RasamPodi #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Varun InamdarCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout RasamRasam is a spicy South Indian soup. While it is sometimes served on its own as a soup, it is usually served as a side for rice, puttu, idiyappam, or dosa. In a traditional South Indian meal, it is part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled-prepared versions are marketed commercially as well as rasam paste in bottles. A variety of rasam is the Tamil soup dish mulligatawny.Rasam is prepared mainly with kokum, malabar tamarind (kudam puli), tamarind, ambula, or amchur (dried green mango) stock depending on the region. Along with tomato stock, dal or lentil (for rasam, the typical dal used is split yellow pigeon peas or Toor dal) are optional but are used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, mustard seeds, lemon, chilli powder, curry leaves, garlic, shallots and coriander may be used as flavoring ingredients and garnish in South India.Rasam in Malayalam and Tamil, Tili sru in Kannada (Kannada script: ), or chru in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households rasam commonly refers to a soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish.
