Name: Rasam Powder (Rasam Podi)
Ingredients: 2 1/2 c Coriander seeds; 1 1/2 c Red chillies; 1/2 c Black peppercorns; 3/4 c Red gram dal (pigeon peas; toor dal), picked over & rinsed; 4 tb Bengal gram dal; picked over & rinsed (yellow split peas, channa dal); 1/2 tb Cumin seeds; 1 ts Ground turmeric; 1 sm Bunch curry leaves

It is not always easy to recognize what is merely a matter of personal taste – and capable, therefore, of being changed – and what is fundamental to worship and should, therefore, be unaltered. We should encourage people to test every contribution by its God-centeredness and its ability to edify, and for all to learn to see debatable issues from other people’s point of view… The most vital truth we must convey is that what is important is not how acceptable our worship is to ourselves or to others, but how acceptable it is to God – a priority sometimes forgotten (Derek Prime and Alistair Begg).

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CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	1	Servings

INGREDIENTS

2 1/2	c	Coriander seeds
1 1/2	c	Red chillies
1/2	c	Black peppercorns
3/4	c	Red gram dal (pigeon peas; toor dal), picked over & rinsed
4	tb	Bengal gram dal; picked over & rinsed (yellow split peas, channa dal)
1/2	tb	Cumin seeds
1	ts	Ground turmeric
1	sm	Bunch curry leaves

INSTRUCTIONS

In a heavy saucepan, dry-roast all the ingredients seperately, until they
each give off a strong aroma. (However do not roast the Ground turmeric.)
Place all the ingredients in an electric blender or food processor. Blend
into a fine powder.
Store in an airtight container and use as required.
Makes 15 ounces.
From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan.
Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1
#176 by Sharon Raghavachary <[email protected]> on Jul 31, 1997

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