Click here to Login
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Rasam masala powder is just made with toor dal, pepper, coriander, jeera, red chilies and hing. It is an aromatic and spicy mixture of ground spices is added while preparing various types of south Indian style lentil soups (rasam). To make rasam masala popwder, in a large tawa heat 2 tbsp coconut oil and add ½ tsp methi, ¼ cup coriander seeds at first. Roast on low flame until the spices turn aromatic. Then add 1 tsp cumin and roast until the spices turn aromatic. Add 25 dried red chilli, few curry leaves and ¼ tsp hing. Roast until chilli puff up and curry leaves turn crisp. Transfer to the plate allowing to cool completely and absorb excess oil. Now transfer to the blender and blend to a coarse powder. Finally, udupi saaru pudi ready, store in an airtight container or use to prepare udupi saaru.