Moringa Rasam Powder (Murungaikeerai Rasam Podi)(Moringa Soup Powder)

Category: Home made Powder
Preparation Time: 5 mins  
Cooking Time: 15 mins
Servings: yields around 1 and 1/2 cups

Moringa Rasam Powder

Rasam is a most popular and a very common dish prepared in south Indian homes on a daily basis. There are lot of varieties of Rasam already posted in our blog like Tomato Rasam with freshly ground rasam powder, Pineapple Rasam, Cranberry Rasam, Selavu Rasam, Paruppu Rasam, Horsegram Rasam. 

When I brought homemade moringa powder from home, I started adding a little to our normal rasam. Then thought of making Rasam Podi with moringa leaves and it's a hit at our home. As we all know, Moringa leaves are  packed with nutrients and super healthy. If we have access to fresh leaves we can use it in our regular cooking. But when we are outside India and we dont have easy access, the dry powder comes in handy.

If you're used to buy masalas from the store, it might feel like a hectic task to prepare at home. But once we started, we cant resist ourselves from making these at home. Also we can adjust the ingredients as per our liking and preference.

These home made masala powders are filled with aroma, flavour and most importantly no preservatives. Also when we have babies or toddlers, we can easily adjust the spice level when we make it by ourselves at home.

Make sure to roast the ingredients in low flame or else certain spices will get burnt fast which affects the flavor of the podi. 

Ingredients: 

• Coriander seeds- 1/2 cup
• Channa dal- 1/4 cup
• Toor Dal - 1/4 cup
• Dry Red chillies- 8 - 10 nos (adjust as per spice level)
• Cumin seeds-  3 Tbsp
• Black Pepper- 3 Tbsp
• Fenugreek Seeds - 1/2 Tbsp
  
• Moringa powder - 2 to 3 Tbsp
• Curry leaves -  3-4 sprigs / 1 tsp powder
• Turmeric powder -1/2 tsp
• Asafoetida - 1/2 tsp

Method:

• Moringa Powder: I used home made moringa powder. Clean the leaves, dry it under shade on a white cloth until it becomes dry and crispy. Then grind it into a fine powder and store it in an airtight container

• Roast the curry leaves with few drops of oil in low flame for 2 mins until it becomes slight crispy and transfer it to a plate. Here I used Curry leaves powder, prepared in the same way as the Moringa powder

• Add the channa dal to the pan and roast for few mins. Then add toor dal and red chilies to the pan; dry roast them in low flame until the dals turn golden brown

• Add the coriander seeds to the pan and roast for few mins until it gets roasted well and we get a nice aroma

• Add the the fenugreek/ methi seeds and black pepper to the pan and roast for a min till the fenugreek seeds gives out nice roasted aroma 

• Add the cumin seeds, roast for a min in low flame and switch off the stove 

• Add the roasted curry leaves, Moringa leaves powder, turmeric powder and asafoetida to the hot pan and mix well. (If using solid asafoetida we can even roast it for few secs and add)

• Allow the spices to cool down before grinding

• Once the roasted spices cooled down, add it to the mixer jar and grind it to a powder

• Spread it in a plate for about half an hour and then transfer to an airtight container