ChettinadBreakfastHigh Protein

Chettinad Rasam Powder Recipe

Name: Chettinad Rasam Powder Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 100 servings
Cuisine: Chettinad
Ingredients: 1 cup dry red chillies; 1/2 cup coriander (dhania) seeds; 1/4 cup arhar dal (split toor dal); 1 tablespoon cumin seeds (jeera); 1 tablespoon whole black peppercorns; 1 teaspoon methi seeds (fenugreek seeds); 1 tablespoon sesame (gingelly) oil

A high protein Chettinad recipe with dry red chillies, coriander (dhania) seeds, arhar dal (split toor dal). Ready in 35 min, serves 100.

Curated byRamesh Kumar🇮🇳

Calories

445kcal

Estimated Cost

₹175-325

Carbs60g

Protein31g

Fats9g

Servings Scaler

100

Instructions

7 steps

1
To begin making the Chettinad Rasam Powder Recipe, heat a medium size pan and dry roast the coriander seeds,fenugreek seeds and pigeon peas all separately
coriander (dhania) seeds(1/2 cup)cumin seeds (jeera)(1 tablespoon)methi seeds (fenugreek seeds)(1 teaspoon)
2
Roast them until they are crisp and the dals turn pinkish brown
3
Once roasted, set them aside to cool
4
In the same pan, heat 1/2 tablespoon oil in low heat and fry chillies for about 2 to 3 minutes and set it aside to cool
dry red chillies(1 cup)
5
Heat the another 1/2 tablespoon of oil over low heat and fry cumin seeds and peppercorns separately till fragrant and set aside to cool
coriander (dhania) seeds(1/2 cup)cumin seeds (jeera)(1 tablespoon)whole black peppercorns(1 tablespoon)methi seeds (fenugreek seeds)(1 teaspoon)
6
Combine all the above roasted chettinad rasam powder ingredients and grind them to a coarse powder and store the Chettinad Rasam powder in an airtight container
7
If you plan to use it occasionally, then place the bottle in the freezer and it will remain fresh for a long time

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Recipe Source: archanaskitchen.com

ChettinadBreakfastHigh Protein

Chettinad Rasam Powder Recipe

A high protein Chettinad recipe with dry red chillies, coriander (dhania) seeds, arhar dal (split toor dal). Ready in 35 min, serves 100.

Curated byRamesh Kumar🇮🇳

Cook Time35 min

Calories

445kcal

Est. Cost₹175-₹325

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

60g(54%)

Protein

31g(28%)

Fats

9g(18%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

100

Ingredients Checklist

0 OF 7 COLLECTED

Directions

7 steps

1
To begin making the Chettinad Rasam Powder Recipe, heat a medium size pan and dry roast the coriander seeds,fenugreek seeds and pigeon peas all separately
coriander (dhania) seeds(1/2 cup)cumin seeds (jeera)(1 tablespoon)methi seeds (fenugreek seeds)(1 teaspoon)
2
Roast them until they are crisp and the dals turn pinkish brown
3
Once roasted, set them aside to cool
4
In the same pan, heat 1/2 tablespoon oil in low heat and fry chillies for about 2 to 3 minutes and set it aside to cool
dry red chillies(1 cup)
5
Heat the another 1/2 tablespoon of oil over low heat and fry cumin seeds and peppercorns separately till fragrant and set aside to cool
coriander (dhania) seeds(1/2 cup)cumin seeds (jeera)(1 tablespoon)whole black peppercorns(1 tablespoon)methi seeds (fenugreek seeds)(1 teaspoon)
6
Combine all the above roasted chettinad rasam powder ingredients and grind them to a coarse powder and store the Chettinad Rasam powder in an airtight container
7
If you plan to use it occasionally, then place the bottle in the freezer and it will remain fresh for a long time