Wednesday, September 16, 2009

Rasam Podi

4 cups Dhania Seeds
1/2 cup Chana Dal
1.5 cups Tur Dal
1/2 cup Jeera
1/2 cup Whole Black Pepper
1/2 cup Curry Leaves
Red chilli Powder

Roast each spice individually (except Red Chilli Powder) for a few minutes until their raw smell disappears.
Grind them together into a very fine powder.
Measure the yield.
Measure Red Chilli powder to match qty of the yeild of other spices:
All spice mix = x
Red Chilli powder = x
Mix the Red Chilli Powder with the fine powder.
Store in an air tight container.
Always use a clean dry spoon to keep the masalas fresh.

No comments:

Post a Comment