- Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).
- Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in colour.
- Add coriander seeds, red chillies, cumin seeds, gram dhal and curry leaves and fry for about five minutes on a slow flame till it is well roasted and you get a lovely aroma. Remove from flame and allow to cool. Powder fine and bottle it.
- This powder can be used for 2-3 months.
- Use the chillies along with the stalks - as the stalks also have the potency of the chillies, and also provide fibre for the body).
Mangalore Rasam Powder
#myrecipe
By Beena Chandarana
Apr, 17th
619
Servings
2 persons
Cook Time
15 minutes
Ingredients
6
- 8
Ingredients
- Red chillies - 1 cup
- Dry coriander seeds - 1 cup
- Gram dhal - 2 tablespoons
- Oil - 1 tablespoon
- Cumin seeds - 1 teaspoon
- Fenugreek - 1/2 teaspoon (methi seeds)
- Hing - a pea size lump or 1 teaspoon hing powder.
- Curry leaves - 3 sprays.
