Homemade Instant Rasam Mix

My regular version rasam recipe is well appreciated in our family / friends circle and so, I was sceptical to go ahead with this instant mix that I tried recently. My husband however said that he actually enjoyed it more than the regular version since it was sinus - clearing spicy. :) And so this is going to be my "Homemade Instant Food Mixes" themed final post of blogging marathon # 10,  for the group 1.

(I have reduced the spice level in the below recipe.)
Ingredients:
5 - 6 Tbsp toordal
1 tsp coriander seeds
1 tsp cumin seeds
1/4 - 1/2 tsp peppercorns
1 - 2 red, dried chillies
1/8 tsp turmeric powder
Tamarind to taste (I forgot to note down the quantity I used. Will update it next time.)
Jaggery to taste (optional)
Salt to taste
For tadka: 1 Tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida powder and few curry leaves

Method:
1. Toast toordal in a pan until it starts to change the color. Add coriander seeds, cumin seeds, peppercorns, chillies to the same pan and toast until the coriander seeds start to change color. Add tamarind to it and turn off the stove. Let cool.
2. Grind the toasted ingredients along with turmeric powder, salt and jaggery (if using) into a fine powder.
3. Heat the oil in a small pan and add the tadka ingredients. When the mustard seeds start to pop, turn off the stove. Cool and add it to the ground mixture. Store in an airtight jar.

Note:
When rasam needs to be made, add water to mix and boil. For a cup of water use about a Tbsp of mix or accordingly.
Cooked tomato cubes and minced cilantro can be added to further enhance the flavor of rasam.

Check what my fellow marathoners are cooking, here.

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