RASAM-POWDER

  • Weight : 100 Gm
  • Packing : Plastic Bottle

Product Description :

Rasam normally forms the second course in a traditional South Indian menu. There are
various method of preparing rasam, e.g. Lemon Rasam, Pineapple Rasam, Garlic Rasam, Ginger Rasam
etc. This dish is made with a variety of ingredients and have various method of preparation in each home.
However the standard and important ingredient in this dish are tomatoes and tamrind juice . The taste of
Rasam depends on the spicyness, pungent and aroma of spices.One can never go wrong after using
Nani’s Natural Rasam Powder.

Ingredients :

  • CORIANDER SEEDS
  •  CUMIN SEEDS
  •  YELLOW LENTILS
  •  BENGAL GRAM
  •  FENUGREEK SEED
  •  BLACK PEPPER CORN
  •  RAW MANGO POWDER
  •  KASSHMIRI CHILLI
  • TURMERIC
  •  ASAFOETIDA
  •  BAY LEAF
  •  CURRY LEAF
  •  DRY GINGER
  •  ROCK SALT

Usage :

This flavoured soup like dish is a very delicious combination with white rice, papad and
pickle.

Recipes

TOMATO – RASAM

(4 – Bowls)

Ingredients:

  • 2 Cups of chopped tomatoes * 2 Tsp. Fenugreek seeds
  • 6 Cups water * 2 Tsp. Asafetida
  • 6 Garlic clove (Paste) * 2 Tsp. Mustard seeds
  • Small piece of Tamarind (Boiled in puree) * 2 Red broken chili
  • 2 Tbs. Coriander leaves (Finally chopped) * 10 – 12 Curry leaves
  • 1 ½ Nani’s Natural Rasam Powder                    * 1 Tsp. Turmeric powder
  • 2 Tsp. cooking oil * 1 Tbs. Kashmiri chili powder
  • Salt to taste

Method:

  1. Heat a big pan with oil. Add mustard and fenugreek seeds. When they begin to splutter add red broken chili, asafetida & curry leaves and fry for a minute.
  2. Add finally chopped tomatoes, salt, Turmeric powder, red chili powder, garlic paste. Mix well, cover and cook for 2 minutes or more till tomatoes turn mushy and soft. Add Nani’s Natural Rasam Powder and mix well so that oil leaves sides of pan.
  3. Pour water, bring it to boil, taste and adjust salt.

Strained tamarind pulp and add to Rasam. Allow it to boil well for about 3 to 5 minutes on medium flame. Sprinkle coriander leaves and serve with steam Rice and fried Aplam (South Indian Papad)