Venjanam

Thanjavur Rasam Powder | தஞ்சாவூர் ரசப்பொடி

Weight 50g 100g 250g

Rs. 45.00

~~Rs. 50.00~~ Rs. 45.00

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No Preservatives • Small-Batch • Traditional Recipe

Rasam is the thin, tangy tamarind soup that goes over hot rice in a Tamil meal, and Venjanam Thanjavur Rasam Powder is a ready blend for it. It has eleven ingredients: coriander seeds, toor dal, chana dal, asafoetida, dried red chilli, curry leaves, cumin seeds, pepper, garlic, turmeric and salt. Sold as 50 g, 100 g and 250 g, best before 30 days of packing.

A Thanjavur recipe

Every town in Tamil Nadu has its own way of making rasam powder, and this one follows the Thanjavur way. The ingredients are the ones you will find in other rasam powders; the recipe is the Thanjavur one. Angaal Ventures makes it in Pattukkottai, in Thanjavur district.

Pepper, cumin and garlic are in the pouch

These three are what most cooks reach for when they make rasam from scratch, and here they come already ground, along with coriander seeds, dried red chilli and turmeric. Toor dal and chana dal are ground in too, and the curry leaves and asafoetida are part of the blend. Salt is in the powder, so season the pot only after tasting it.

Add it late, and do not boil it hard

Boil the tamarind with the tomato until the raw smell of the tamarind has gone, and only then add the powder. After that, bring the rasam to a froth and switch off the flame. Hard boiling after the powder goes in dulls the aroma. Our starting measure is 1 tablespoon of powder for a pot that serves 4 to 5; taste it, and raise or lower it next time.

Rasam powder or sambar powder?

Rasam is thin and sour, with little or no vegetable. Sambar is thicker and full of vegetables. This blend has pepper and garlic and no fenugreek; our Sambar Podi has fenugreek and no pepper or garlic. Use each in its own pot.

New to rasam powder?

Our short guide explains what rasam powder is, what goes into it and how to use it.

Quick answers

Is there garlic in it?
Yes, garlic is on the label.

Is salt already in it?
Yes. Taste the rasam before adding salt.

Do I need dal?
A spoon of cooked toor dal or its water is a common addition, but it is optional.

Is anything artificial added?
No. The label states no colours, flavours, preservatives or sugar added, and says it is homemade in small batches.

Ingredients

Coriander Seeds, Toor Dal, Chana Dal, Asafoetida, Dried Red Chilli, Curry Leaves, Cumin Seeds, Pepper, Garlic, Turmeric, and Salt.

How to Prepare or Use

Soak tamarind in warm water, squeeze it and strain the juice. Chop a tomato.
Boil the tamarind juice with the tomato and water until the tomato is soft and the raw tamarind smell has gone.
Add 1 tablespoon of Thanjavur Rasam Powder for a pot that serves 4 to 5, with a few spoons of cooked toor dal or its water if you like.
Heat it until a froth rises, then switch off. Do not boil it hard.
Crackle mustard seeds, a dried red chilli and curry leaves in ghee, and pour it over the rasam. Add chopped coriander leaves.
Serve hot over rice, or sip it as a soup.

Storage Conditions

To maintain maximum freshness and quality, store the powder in a clean, dry, odorless, and hygienic environment. Keep it away from direct sunlight. After opening, reseal the zipper pouch tightly and use a dry spoon for best results.