Homemade Rasam Powder/ Rasam podi

Written by: 7aumsuvai
Rasam is a staple food in every household of Tamilnadu. It is usually accompanied with white rice, appalam/papad, vadam, pickle etc.. We always prepare fresh masala every time when we make rasam. As we are in the fast world, we cannot spend time in making fresh masala every time. So it would be handy if make a powder and store it for few weeks or months. It will not only save your time but also saves your money. It does not loose any flavors if you store it in the refrigerator.

Around 3/4 kg
  • 1/4 kg / 1 cup – Coriander seeds
  • 1/4 kg / 1 cup – Cumin seeds/Jeera
  • 3 tbsp – Toor dal/Thuvaram paruppu/ Red lentils
  • 3 tbsp – Horse gram/ Kollu paruppu
  • 2 to 3 tbsp – Peppercorns
  • 1/4 cup – Fresh curry leaves/ or use dry curry leaves
  • 6 to 7 no’s – Dry red chilies (or add as needed)
  • 2 to 3 pieces – Asafoetida/Hing/Perungayam
  • Oil for roasting

Preparation method:
  1. Heat a pan, dry roast coriander seeds, cumin seeds, toor dal/red lentils,horse gram/kollu paruppu, peppercorns, curry leaves, each separately until they are slightly brown. Do not burn it.
  2. In the same pan, add little oil, roast dry red chilies and set it aside. Add little more oil and roast asafoetida pieces until they puffs up, set it aside.
  3. Allow everything to cool completely and grind them to a slightly fine powder. Let them cool and store it in a airtight container. Rasam powder is ready.

  • Add peppercorns and dry red chilies as per your spice level.
  • You may store rasam powder in refrigerator for a longer use. Otherwise store it in a airtight container on room temperature.

No comments:

Post a Comment

Thanks for leaving your comments.