Rasam Powder Recipe / Rasam Podi
Step by Step Recipe to Make Aromatic South Indian Rasam Powder at home. Recipe includes ideas to use Rasam podi for various recipes. A must have spice mix in South Indian Kitchen, this has a long shelf life too.
Servings 250 gms
Equipment
- A Wide Pan for roasting ingredients
- Mixer Grinder
Ingredients
- 1 cup Coriander Seeds or Dhania 1 cup is 250 ml measurement
- 1/2 cup Chana Dal or Split Bengal Gram or Kadala Paruppu 1/2 cup is 125 ml measurement
- 1/3 cup Toor Dal, Arhar Dal or Split Pigeon Peas 1/3 cup is 80 ml measurement
- 2 1/2 tbsp Jeera or Cumin Seeds
- 1 1/2 tbsp Whole Pepper Corns, Kali Miri or Milagu
- 2 tsp Turmeric Powder or Hing
- 1/2 tsp Methi Dana or Fenugreek Seeds (Mendhiyam)
- 16 nos. Whole red Chillies See Notes below
- 1/2 tsp Hing or Asafoetida
Instructions
- Heat a pan, add coriander seeds or sabut dhania. Roast it until you get a nutty aroma. Remove the roasted dhania onto a bowl for cooling.
- In the same pan, add chana dal and roast it. Empty the contents in the bowl.
- Repeat the process of roasting the toor dal.
- Now add methi seeds, black pepper and cumin seeds together. Roast them quickly as cumin tends to brown fast.
- Lastly, dry roast the red chillies for a few seconds.
- Collect all the roasted ingredients in a bowl and allow it to cool completely.
- Before grinding, add the turmeric powder and the asafoetida or hing.
- Grind the spices in batches so that the grinder doesn't heat too much. It should be ground to a fine powder texture.
- Allow it to cool completely before transferring to a clean and dry glass jar with lid
Notes
- The quantity of red chillies used are - 4 nos. Kashmiri Whole Red Chillies for the colour, 6 nos Guntur Red Chillies and 6 nos. Pondi Chillies for the spice. You can use any variety of red chillies available in your pantry. Byadgi would be a good replacement for Kashmiri Red chillies, especially for colour.
- When Dry roasting the ingredients, always use a wide pan for even roasting and avoid burning of the spices.
- Keep a bowl aside to collect all the roasted ingredients.
- Always cool your spices before grinding and grind them in small batches, mix and store.
- This recipe yields around 250 gms of Podi which is good enough for a family of 2 for a month or so.
- The shelf life is around 3 months and more if you stock it in a refrigerator or freezer.
- Store your spice mixes in a clean dry glass jar with a tight lid. Always use a clean dry spoon and avoid contact with wet hands or spoons to retain long term freshness and shelf life.