Travel Recipes, Part 1: Instant Rasam Powder

If your toddler is anything like mine, chances are that travel plans send you in a frenzy of packing food. Did I say travel plans? I meant pretty much any plan that involves taking more than 100 feet outside your home. Like a switch had been turned on, A developed the typical picky toddler characteristics a week before she turned one. We have a vacation to Hawaii coming up, and I’m busy planning out her meals. In the next series, I’ll be sharing with you a bunch of travel-friendly recipes that you can prepare in advance and then use a microwave at your destination for final boiling / cooking, etc.

On a good day, my daughter is happy with a simple meal of rice-dal-rasam and veggies, finished with a bowl of yogurt. On a bad day, of course, she’ll eat anything between nothing and a handful of goldfish crackers. But when I travel, the optimist in me would like to aim at one balanced meal a day, and I believe firmly in a balanced meal of rice (starch), dal / steamed lentils (protein), rasam (spices which aid greatly in digestion), veggies and yogurt (dairy) form the perfect meal.

With that in mind, I’ve come up with an easy instant rasam / saar mix, which you can just mix with water and bring to a boil, and voila! Rasam on the go!

Ingredients:

dhaniya / coriander seeds – 1/4 cup
whole red chilli – 1/2 cup
whole black pepper – 1 tsp
jeera / cumin seeds – 1 tsp
mustard seeds –¬† 1/4 tsp
fenugreek seeds -1/4 tsp
toor dal / split pigeon pea – 1/2 cup
tamarind – key lime size ball or 1 tbsp

For tempering:
ghee – 1 tbsp
asafoetida – 1/2 tsp
mustard seeds: 1 tsp
cumin seeds: 1 tsp

Method:

  1. Roast the toor dal separately.
  2. Roast all the other ingredients together.
  3. Once all ingredients have cooled, grind them together to a fine powder
  4. Heat ghee. Once ghee is hot, add mustard seeds. Allow them to crackle, and then add cumin seeds and asafeotida.
  5. Mix tempering with rasam powder
  6. When you want to prepare the rasam, mix 1 cup water, 1 tsp rasam powder (or to taste), 1 finely chopped tomato, salt to taste and bring to a boil.
  7. Your rasam is ready! Serve with hot rice.

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