1 minute Rasam | instant rasam Premix

1 Minute Rasam recipe – add hot water, Instant rasam premix, tasty rasam for travel, hostel, Jeera Milagu rasam, Milagu Seeragam rasam, pathiya rasam, Tamil brahm, travel-friendly, digestion-friendly, Pepper Cumin Rasam, Milagu rasam with step-by-step pictures and video recipe. Check out the rasam premix video recipe and if you like the video pls SUBSCRIBE to my channel. recipe with step-by-step pictures and video recipes. Check out the Iyengar Rasam premix video recipe pls SUBSCRIBE to my channel and check out other podi varieties’ video

Why instant rasam powder

Many times for weekday lunch we need some quick lunch options. if you make and keep rasam instant mix powder, you can prepare flavorful rasam in a minute. Premix powder stays good for months at room temperature.

iyer milagu rasam

No garlic pepper rasam is traditionally prepared in Iyer and Iyengar households. rasam stays good for 2-3 days. If you prepare this podi, you can take it during flight travel. It also works best for quick Airbnb cooking: best bachelor and elderly-friendly recipe. 

HOW MUCH PULI SHOULD I USE FOR THE rasam RECIPE?

The amount of tamarind depends on the sourness of the tamarind so adjust the quantity according to the puli you use. If you are using tomato, reduce tamarind. Pulikaichal, puli aval, instant puli sadam are some of my tamarind-based dishes 

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.

Can I skip the fenugreek seed?

Yes, it is an option but fenugreek seeds are good for health so I recommend using it.

Tamarind – tips to note

always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won’t cook through. Roast in low flame. Perfectly roasted tamarind helps for a longer shelf life. 

Any other interesting recipes with rasam powder?

Podi comes in handy for many recipes. You can many variations of rasam, rasam sadam with this podi

SHELF LIFE OF jeers rasam podi

Cool the podi completely then store it in an airtight container.  You can store the premix at room temperature or in the fridge. Podi stays good for months at room temperature but for the best pepper spice finish within 1 month. Always use a dry and clean spoon for a longer shelf life

WILL THE PODI TASTE SPICY?

 I used pepper and Karnataka red chilli.. Adjust the red chilli and pepper according to your spice. My version of rasam podi is not spicy. It is a kids-friendly spice.

PULSE and grind THE PODI

I recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.

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Ingredients

To roast

1 tbsp toor dal

2 tbsp coriander seeds

1/2 tsp fenugreek seeds

1 red chilli

1/2 tbsp pepper

Curry leaves

1/2 tbsp cumin seeds

Roast tamarind

50 grams tamarind

To temper

1 tsp mustard seeds

Rasam premix

1/4 tsp Turmeric powder

Salt

Asafoetida

Rasam

1+1/2 cup water

2 tbsp milagu rasam powder

How to make 1 minute rasam recipe with step-by-step pictured

• first dry roast ingredients under “to roast”

• transfer to a plate

• Add salt, turmeric powder, and asafoetida; mix and cool

• Dry roast tamarind and cool

• roast mustard seeds till they splutter; transfer

• add ginger; mix well. Pan heat is enough for roasting ginger

• Grind the dal mixture first

• Add ginger and tamarind; mix well and grind

• Mix mustard seeds and cool

Rasam

• Mix rasam powder and hot water

• Rest for a minute and enjoy

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Ingredients

To roast

• 1 tbsp toor dal
• 2 tbsp coriander seeds
• 1/2 tsp fenugreek seeds
• 1 red chilli
• 1/2 tbsp pepper
• Curry leaves
• 1/2 tbsp cumin seeds

Roast tamarind

• 50 grams tamarind

To temper

• 1 tsp mustard seeds

Rasam premix

• 1/4 tsp Turmeric powder
• Salt
• Asafoetida
• Rasam
• 1 +1/2 cup water
• 2 tbsp milagu rasam powder

Instructions

• first dry roast ingredients under “to roast”
• transfer to a plate
• Add salt, turmeric powder, and asafoetida; mix and cool
• Dry roast tamarind and cool
• roast mustard seeds till they splutter; transfer
• add ginger; mix well. Pan heat is enough for roasting ginger
• Grind dal mixture first
• Add ginger and tamarind; mix well and grind
• Mix mustard seeds and cool

Rasam

• Mix rasam powder and hot water
• Rest for a minute and enjoy

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