1 tablespoon black pepper1 tablespoon cumin seeds1 tablespoon mustard seeds
1 teaspoon fenugreek seeds
INSTRUCTIONS
Take a pan and heat a teaspoon of coconut oil.
Add in the Byadagi chillies and roast in a low flame until very aromatic and the chillies slightly puff up. Remove from heat and set aside on a plate to cool.
Add in a teaspoon of oil in the pan and add in the cumin seeds, coriander seeds, black pepper, fenugreek, curry leaves and black mustard seeds.
Keep sautéing continuously on a low flame. After sometime the mustard seeds will start to splutter. Switch off the flame and add in the turmeric powder and asafoetida (hing).
Saute briefly and let it cook on the residual heat. Set aside on a plate to cool completely. Once the mixture is completely cool, grind the ingredients to a fine powder.
STEP BY STEP METHOD :
Take a pan and heat a teaspoon of coconut oil. Add in the byadagi chillies and roast in a low flame until very aromatic and the chillies slightly puff up. Remove from heat and set aside on a plate to cool.
Add in a teaspoon of oil in the pan and add in the cumin seeds, coriander seeds, black pepper, fenugreek (vendayam), curry leaves and black mustard seeds. Keep sauteing continuously on a low flame. After sometime the mustard seeds will start to splutter. Switch off the flame and add in the turmeric powder and asafoetida (hing). Saute briefly and let it cook on the residual heat. Set aside on a plate to cool completely.
Once the mixture is completely cool, grind the ingredients to a fine powder.
Store the RASAM powder in an air tight container and use accordingly. For retaining freshness and longer shelf life
Fork & Beans 