Rasam Powder

Rasam Powder or Rasam Podi as it is popularly known in southern states of India is an integral ingredient in any South Indian kitchen pantry. Rasam is a kind of soup and any South Indian meal is not complete with either the rasam or the sambar. Every region of the south, be it Karnataka, Andhra Pradesh, Tamil Nadu or Kerala have their variations for making this spice mix. Note that here in this recipe, I have not added lentils, because I normally cook rasam with a little tuvar dal. But if you wish, you may add a couple of table spoons of chana dal and tuvar dal to the spice mix for grinding.
Servings: 1 yield(s)
Cook Time: 10 mins
Ingredients
  • cup dried red chillies
  • 1/2 cup coriander seeds
  • 2 tbsp. whole black peppercorns
  • 3 tbsp. cumin seeds
  • 2 tbsp. methi seeds
  • 4 sprig curry leaves (washed and dried)
  • 2 tbsp. mustard seeds
  • few pinch asafoetida (hing)
Instructions
  1. Wash & dry curry leaves on a kitchen towel.
  2. In a pan, dry fry whole red chillies for a minute. Now add the rest of the ingredients, except curry leaves & asafoetida & fry for about 2 minutes or so on low flame until the seeds start crackling. Stir continuously to see that the spices don't burn. Turn off the heat & add asafoetida. Remove and let it cool.
  3. In the same pan, add curry leaves & fry until it turns crispy.
  4. Now dry grind all the ingredients together in a mixer or coffee grinder & store in an air tight container. Use as needed for making rasam. To make rasam for 4, add about 1 tbsp, of this rasam powder.