Get best offers on your first order
Track Your Order
Call Us +91 88610 76265
0
 
Browse All Categories
Email Us sales@grameenaruchi.in
  • Home  
  • Thoordal Rasam Powder – Grameena Ruchi

Thoordal Rasam Powder – Grameena Ruchi

₹65.00 – ₹125.00

Rasam Powder is the quintessential aromatic spice blend, which is one of the primary ingredients in a classic South Indian Rasam. This particular tangy, spiced thin soup will not be what it is, without the addition of this spice mixture. Also known as Rasam Podi, this masala blend has about 7 ingredients, which are roasted one after the other, and eventually ground together to a fine powder. There’s no rocket science in preparing it. Just follow my recipe to make a robust South Indian spice powder that’ll elevate the flavors of your rasam.

SKU: Thoordal Rasam Powder Category: Tag:

Iredients :
Toor Dal, Red chilli, Cumin,
Coriander seeds, Fenugreek seeds,
Black pepper, Turmeric, Asafoetida, Salt,
Tamarind Fruit & Jaggery.

How To do

Mix 2 Spoon of Grameena Ruchi Toor Dal Rasam Powder
in 200ml water and Keep it.
2. Add little amount of mustard, Curry leaves & a pinch of Asafoetida seasoned in 2 tsp
of edible oil or wood cold pressed Oil then add a already mixed water and rasam powder
to this and boil it for 5 to 6 minutes.
3. Garnish with finely chopped coriander leaves.
4. then ready to serve & enjoy it.

color

Red
Weight

100g, 200g

Reviews

There are no reviews yet.

Be the first to review “Thoordal Rasam Powder – Grameena Ruchi”

Your email address will not be published. Required fields are marked *

Related products

  • SAMBAR POWDER SPL – Grameena Ruchi

    ₹150.00 – ₹350.00

    Ingredients :
    Coriander seeds, Red Chilli, Black pepper,
    Cumin, Urud dal, Toor dal, Moong dal,
    bengal gram, fenugreek, turmeric, clove,
    poppy, mustard, curry leaves.

    Cooking Directions:

    Add 4 tbsp toor dal+ 2 cup of water in a pressure cooker.
    Add 1 cup of cut vegetables, one medium size chopped
    onion & tomato, cook well.
    Then add 2 tbsp of Grameena Ruchi (GMR) sambar powder
    + 3 Cup of water + 2tbsp tamarind pulp (1:4, tamarind : water )
    + salt as per taste, boil for 4-5 minutes.
    Heat 2 tsp oil in a pan + 1/4 tps mustard seeds + 2 nos red chilli +
    1 spring curry leaves then add to samber.
    Garnish with chopped coriander leaves, serve with rice, Dosa, idly, vada etc.

     

  • SAMBAR POWDER – GRAMEENA RUCHI

    Ingredients :
    Coriander seeds, Red Chilli, Black pepper,
    Cumin, Urud dal, Toor dal, Moong dal,
    bengal gram, fenugreek, turmeric, clove,
    poppy, mustard, curry leaves

    Cooking Directions;

    Add 4 tbsp toor dal+ 2 cup of water in a pressure cooker.
    Add 1 cup of cut vegetables, one medium size chopped
    onion & tomato, cook well.
    Then add 2 tbsp of Grameena Ruchi (GMR) sambar powder
    + 3 Cup of water + 2tbsp tamarind pulp (1:4, tamarind : water )
    + salt as per taste, boil for 4-5 minutes.
    Heat 2 tsp oil in a pan + 1/4 tps mustard seeds + 2 nos red chilli +
    1 spring curry leaves then add to samber.
    Garnish with chopped coriander leaves, serve with rice, Dosa, idly, vada etc.

  • TOORDAL RASAM – Grameena Ruchi

    ₹65.00 – ₹125.00

    Toor Dal Rasam Powder is an essential spice blend used in South Indian cuisine, specifically for making the flavorful and aromatic soup known as rasam. This unique and aromatic powder is a key ingredient in crafting the quintessential taste of toor dal rasam, a beloved dish in the southern regions of India.

     

     

  • MANGALORE RASAM – Grameena Ruchi

    ₹75.00 – ₹145.00

    Mangalore Rasam typically incorporates a fragrant combination of curry leaves, mustard seeds, asafoetida (hing), and dried red chilies sizzled in hot oil, which is known as the “tadka” or tempering. This tadka is added to the cooked toor dal and spice paste mixture, infusing the rasam with a delightful aroma and a subtle hint of spiciness.

    One of the distinguishing features of Mangalore Rasam is its tanginess, which is achieved through the use of tamarind pulp or sometimes by incorporating kokum, a souring agent commonly used in coastal Karnataka cuisine. The rasam is typically garnished with fresh coriander leaves, adding a burst of freshness to the dish.

Shopping cart0
There are no products in the cart!
Continue shopping
0