Homemade Rasam powder, how to prepare Rasam powder

Homemade rasam powder is very flavourful spicy powder which is aromatic . It is easy to prepare rasam if rasam powder is ready. Rasam powder is prepared in different ways in different areas, but coriander  seeds, cumin seeds and pepper are common in every rasam powder. Rasam is regularly prepared in south Indian Thali for lunch. This rasam powder is used for Tomato Rasam, Lemon Rasam. I prepare rasam powder twice a month. Instead of buying Rasam powder from shops, try to prepare homemade fresh rasam powder you will love the taste and aroma of rasam😍. As we use cumin seeds and pepper in rasam powder it helps in digestion.  
Also check other podi and homemade recipes

Homemade butter
Andhra spicy coconut powder
Curry leaves powder 
Peanut powder 

       Homemade Rasam Powder

Preparation Time :  10 minutes  
Cook Time : 10 minutes
Serves : 1 cup
Category : Podi/Homemade
Recipe Cuisine: South Indian
Author : Aruna

Ingredients 

Coriander seeds - 1 small glass
Toor dal - 1/2  glass
Chana dal - 2 tsp
Cumin seeds - 3 tsp
Black pepper - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chillies - 10
Curry leaves - handfull
Hing - 1 pinch
Oil - 1/4 tsp to fry red chilli

Instructions to prepare Rasam Powder

1) Take a pan add coriander seeds fry it till changes color and get nice aroma. Fry all the ingredients without using oil except red chilli.

2) Take the above fried coriander seeds in plate. Then add toor dal and Chana dal fry it till changes color.

3) Take the above into plate and add cumin seeds and fry it, till you get nice aroma. And take it into plate,.

4) Now add pepper and fenugreek seeds fry it and take it into plate.  Add red chillies and 1/2 tsp of oil  fry it and take it into same plate.

5) In the same pan add dry curry leaves fry till it become crispy.

6) Take all the fried ingredients & hing into plate and let it cool.

7) After cooling take all the above ingredients into mixer jar and grind it into fine powder.

8) Take the above into plate let it cool for few minutes and store it into air tight container.

Aromatic rasam powder is ready to prepare rasam 😋😋

Check the video with step by step pics..

Note

◆ Adding Chana dal and curry leaves gives nice taste and flavor to the rasam powder,.

◆ Use byadgi red chilli to get good color to rasam powder.

◆ Adjust red chillies nd pepper as per your taste.

Tips

● I  prefer dry frying the ingredients to increase the shell life.

● Adding Chana dal will slightly thickens rasam.

● Having Rasam rice will give good relief to throat while suffering from fever, cold and cough.


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ArunaSaraschandra 😄

Kothimira Tomato pachadi, Coriander tomato chutney

Kothimira Tomato pachadi  is very easy chutney recipe to prepare. This chutney goes well with idli, dosa, steamed rice. It also goes well with roti's. Coriander leaves flavour increases your appetite😋. When you feel bored with normal chutney's for idli and dosa's prepare this corainder chutney.  
You may also like other chutney recipes of mine, check it out

 Kobbari perugu pachadi
 Pudina chutney
Ridge gourd peel chutney
Coconut chutney

        Kothimira Tomato pachadi

Preparation Time :  5 minutes  
Cook Time : 20 minutes
Serves : 3
Recipe Category: Chutney
Recipe Cuisine: South Indian
Main ingredient - Coriander leaves
Author : Aruna

Ingredients 

Coriander leaves - 2 bunches
Tomatoes - 3
Green chillies - 7
Red chillies - 1
Tamarind - small lemon size
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt as per needed

For seasoning 

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad & Chana dal - 1 tsp
Hing - 1 pinch
Curry leaves - 1 sprig
Red chilli - 1

Instructions to prepare coriander Tomato chutney

1) Clean coriander leaves, tomatoes and  green chillies in water well and cut into pieces  

2) Take a pan add 3 tsp of oil heat it for a second  then add green and red chillies. Fry it well for a minute. 

3) Add coriander leaves to the above. 

4) Fry it well on medium flame till it reduces it size. 

5) Add chopped tomatoes, salt and tamarind to the above fry it well on medium flame and close the lid. 

6) Cook it till the raw smell of tomatoes goes and cook well on medium flames. 

7) Switch off the flames. Take the above into plate and let it cool, then take it into mixer jar add turmeric powder. 

8) Grind the above coarsely without adding water. 

9) Take a pan add 2 tsp of oil let it heat, then add mustard seeds once it splutters add urad & Chana dal fry it till changes color then add cumin seeds, curry leaves, red chilli and hing one after other fry it. 

10) Seasoning is ready, add  prepared chutney to the above and mix it well. 

Tangy, tasty and flavored coriander tomato chutney is ready to serve😋. 

Check out video prepared with step by step pics.. 

Note

◆ Instead of hing you can also add garlic cloves. 

Tip 

• Do not grind it too smooth, grind it coarsely to get good taste. 

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ArunaSaraschandra 😄

Idli Upma recipe ~ how to prepare simple idli upma recipe

Idli is favourite and daliy tiffin recipe for us.  So we try varieties with idli like stuffed idli's, podi idli's etc., Today's recipe is very simple and easy upma using idli's. You can also prepare this upma using left over idli's. My mom use to prepare this idli upma for us as evening tiffin after coming from school😍. I like this upma alot mainly i like the roast part of upma which is very crispy 😋. 

You may also check other tiffin and pulao recipes here 

Uggani-bajji

Sweet coconut paratha

Kashmiri pulao

Coconut milk pulao

Lets start recipe

  

             Simple Idli Upma Recipe 

Preparation Time :  5 minutes  
Cook Time : 10 minutes
Serves : 1 bowl
Recipe Category: Tiffin/Breakfast
Recipe Cuisine: Indian
Main ingredient - Idli
Author : Aruna

Ingredients

Idli - 7
Onions 1 cup (roughly chopped)
Green chillies - 5
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Chana & urad dal - 1 tsp
Curry leaves - 1 tsp
Coriander leaves - 1 tsp
Turmeric powder - 1/4 tsp
hing - 1 pinch
Salt - as per taste
Oil - 4 tsp

Instructions to prepare idli upma

1) Prepare idli Or use left over idli cut into pieces and crumble it by adding 1 tsp  oil. 

2) Take a pan add  3 tsp of oil heat it for a second add Mustard seeds once it splutters add urad and Chana dal fry it till it changes color then add cumin seeds fry it. 

3)  Add green chillies and curry leaves fry it well. 

4) Then add onions fry it by adding salt till it changes color. 

 5) Now add crumbled idli to the above onions. 

6)  Mix it well and keep it on low flames for few minutes, then add chopped coriander leaves mix it well and take it into plate. 

Tasty Idli upma is ready to serve😋. 

Check the video with step by step pics

Note

◆ You can also add Ginger while frying green chillies. 

Tip

●  You can skip adding  oil while crumbling idli. Adding oil wont stick the idli to your fingers. 

● We use idli's prepared using idli rava for this upma.

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ArunaSaraschandra 😄

Vaamu akku bajji ~ Ajwain patee ke pakode ~ Doddapatre bajji

Vaamu aaku in telugu is also known as Doddaptre in kannada, ajwain patta in hindi, karpura valli in Tamil, carom leaves in English.  Carom leaves, carom seeds enhances the digestive function. As its raining in Adoni, thought to have some hot snacks. My mom told we will prepare vaamu akku bajji, i heard many times about this bajji but never tried. Today i did it for first time with my mom's instructions & home grown ajwain leaves.  It came very yummy , tasty and its very aromatic and main thing is it's  very easy to prepare 😉.

Also check my other bajji and snack recipes

Aratikaya bajji

Uggani-bajji

French fries

Bhakarwadi

Corn flakes chivda, 

Masala peanut chat

                      vaamu aaku bajji

Preparation Time :  10 minutes  

Cook Time : 10 minutes
Serves : 12 bajjis
Recipe Category: Snack/bajji
Recipe Cuisine: Indian
Main ingredient - vaamu aaku
Author : Aruna

Ingredients 

Vaamu akku- 12 leaves
Gram flour/bean - 1 cup
Rice flour - 1/4 cup
Red chilli powder - 1 1/2 tsp
Cooking soda - a small pinch
Oil - to deep fry
Salt as per taste

 Instructions to prepare Vaamu akku bajji

1) Take carom leaves/vaamu aaku wash well without any dust and pat it with kitchen towel carefully without breaking leaf. 

2) Take a bowl add gram slour/besan/sanagapindi, rice flour, salt, red chilli powder, salt, cooking soda and mix it well. 

3) Add little amount of water mix it well without any lumps. 

4) Add 1 tsp of hot oil in the batter to thick consistency as bajji batter. 

 5) Take a pan add oil to deep fry and heat it on low flame. Check the oil heat by drop  little amount of batter in oil if it comes up then oil is ready to fry bajji. 

6) Take one ajwain  leaf in batter coat it both side, drop it in  oil  and fry it. 

7) Fry the bajji both sides till changes color both sides and bubbles stop. 

8) Take the above fried bajji in plate. 

9) Continues the same process for remaking carom leaves/ajwain patta/vaamu akku and take it in plate. 

Yummy, tasty, mouth watering  vaamu aaku bajji is ready to serve 😋😋. Enjoy this tasty bajji with cup of tea and enjoy rain 😍. 

Check out video using step by step pics..

Note

◆ Take fresh leaves to prepare bajji. 

◆ Clean the leaves carefully so that it does not break. 

Tips

 ● Adding rice flour makes bajji crispy. 

●  Mix batter by adding little water so that the batter mix well without any lumps. 

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Kobbari Perugu pachadi ~ How to prepare Andhra style Kobbari Perugia pachadi

Coconut is regularly used ingredient in our kitchen. Adding coconut daily in our food is good for our health, as it is anti-fungal, anti-viral & anti-bacterial. Today's recipe is Andhra style coconut chutney using fresh curd. It has nice aromatic smell as we are using fresh coriander leaves, hing, green chilli & ginger in seasoning. Add correct amount of green chillies to get good taste.  It is very simple to prepare, it goes well with steamed rice and chapathi's.  

You may also like my coconut recipes,

Coconut chutney

Pudina coconut chutney

Raw mango moong dal chutney

Beerakaya thokku pachadi

Coconut milk pulao

                 Kobbari Perugu pachadi

Preparation Time : 10 minute
Cook Time : 10 minutes
Serves : 3
Recipe Category: Chutney
Recipe Cuisine: Andhra
Main ingredient - coconut,curd
Author : Aruna

Ingredients

Curd - 1 cup
Coconut - 1 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Green chillies - 4
Ginger - 1 tsp
Red chilli - 1
Curry leaves - 1 tsp
Coriander leaves - 1 tsp
Hing - 1 pinch
Salt - as per taste
Oil - 2 tsp

Instructions 

1) Take curd in a bowl beat it well till it become smooth without any lumps.

2) Add scraped/grated fresh coconut into above curd.

3) Mix the above by adding required amount of salt.

4) Take a pan add 2 tsp of oil heat it , add mustard seeds once it splutters add chana dal , urad dal, cumin seeds fry till it changes color.

 5) Now add green chillies, ginger, curry  leaves, red chilli one after other fry it will . Atlast add hing mix everything well and switch off the flame.

6) Take above seasoning into curd & coconut mixture by adding coriander leaves.

7) Mix the above well .

Yummy & tasty kobbari perugu pachadi is ready.

Tried video with step by step pictures. Check it out 😍.

Note

◆ Increase the quantity of green chillies as per your taste.

◆ You can also add grated carrot, cucumber.

Tips

● Use fresh coconut and curd to get good taste.

● You can prepare it before serving otherwise curd taste will change or you can keep it in fridge.

Also check other chutney varieties by clicking the link below image👇

                Guntur dosakaya pachadi

               Green tomato chutney

             ChukkaKura chutney

                 Brinjal chutney

Ridge gourd chutney

         Coriander Tomato chutney

                        Coconut Chutney

            Raw Mango Moong dal chutney

                  Pudina coconut chutney

Hope you like this crunchy and tasty guntur dosakaya chutney. Give it a try and drop your comments in inbox.

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in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄