Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Podi recipes » Rasam powder recipe | Rasam podi

    Rasam powder recipe | Rasam podi

    February 5, 2021 By Vidya Srinivasan Leave a Comment

    40 shares
    Jump to Recipe Jump to Video Print Recipe

    Rasam powder recipe | How to make rasam powder | Rasam podi | rasa podi |tamilnadu style rasam podi | Tamil brahmin rasam podi recipe | traditional south Indian rasam | how to make aromatic rasam powder | best rasam powder recipe | rasam powder recipe | how to make rasam powder with step by step pictures and video recipe. Check out the Rasam powder recipe. If you like the video pls SUBSCRIBE to my channel.

    Rasam powder recipe | How to make rasam powder | Rasam podi | rasa podi |tamilnadu style rasam podi | Tamil brahmin rasam podi recipe | traditional south Indian rasam | how to make aromatic rasam powder | best rasam powder recipe | rasam podi recipe | how to make rasam powder is a flavorful spice powder widely used for traditional south Indian soup varieties (Rasam ). Rasam podi stays good for months. Easy homemade Rasam podi with pantry ingredients.

    South Indian rasam

    South Indian meals (lunch, dinner, or celebration feast) are incomplete without a flavorful rasam on the menu.  South Indian rasam podi recipe ingredients and proportions vary across regions. This is my mother’s rasam podi recipe. Our family has followed this recipe for years and this podi yields a great aromatic Rasam.

    How to make rasam podi?

    When it comes to podi variety my mom always says it's good to roast all the ingredients separately for even roasting. If you are roasting a smaller batch you can roast everything together but it is recommended to roast a large quantity of spices separately. Always keep all the spices and lentils ready before you begin roasting.

    Should I cool the spices before grinding?

    Yes, it is very important to cool all the roasted ingredients before grinding. It is always recommended to cool the roasted rasam podi ingredients on a wide plate so that moisture from steam is not trapped.

    Can I use more red chilli for the rasam podi recipe?

    When it comes to rasam powder in our family, the spice is mainly from the pepper. Red chilly is an add-on. Too much red chilli might turn the rasam podi pungent and spicy. Sambar podi is prepared with more pepper.

    https://youtube.com/playlist?list=PL3zYDDQHDMStM9FYbvDInhIbBh072XPOH

    How to store rasam podi?

    After grounding the podi I always let them cool completely then transfer them to an airtight container. Whenever Amma sends rasam powder from India I always ask her to pack it in freezer-safe ziplock bags. Depending on the quantity I will either keep it in the fridge or freezer. To retain the freshness of rasam powder always make several small packs of rasam podi.

    Why homemade rasam podi?

    Homemade spice powder mixes are so easy to make, clean, and hygienic. Without any preservatives and food colorings, homemade spice blend podi varieties are best with great flavor and aroma.

     

    • Inji Rasam | Lemon Ginger Rasam
    • Omam Rasam | Ajwain Rasam
    • Poricha rasam | Poricha Sathamudhu
    • Selavu rasam | Kongunad special rasam

    Other rasam recipes in TMF

    Podi recipes in TMF

    How to dry curry leaves in the microwave 

    Rasam Powder

    Homemade rasam powder
    5 from 2 votes
    Print Pin Comment
    Course: Podi
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Author: Vidya Srinivasan

    Ingredients

    • Pepper 1/2 cup
    • Cumin seeds 1/2 cup
    • Toor dal 1/3 cup
    • Coriander seeds - 1/3 cup
    • Red Chilli - 8
    • 1 + 1/2 teaspoon turmeric powder

    Instructions

    • In a wide-bottomed pan add pepper and turn on the stove on low- medium heat
    • Evenly roast the pepper till they turn aromatic
    • Transfer to a plate and let it cool down
    • In the same pan add toor dal and sauté evenly. At one stage dal turns golden brown and aromatic. Transfer to the plate and let dal cool down
    • In the same pan add coriander seeds and roast evenly till they turn crisp and aromatic. Transfer to the same plate and let it cool down
    • Furthermore, add cumin seeds and sauté till they turn aromatic and slightly change color, transfer to the same plate and let it cool down
    • Add red Chilli and sauté till they turn crisp and roasted. transfer to the same plate and let it cool down
    • Finally, add curry leaves and sauté till they turn crispy. transfer to the same plate and let it cool down
    • After all the roasted ingredients are cool grind into slightly coarse Rasam podi
    • Finally, add turmeric powder and roast again

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Store the rasam podi in an airtight container and use a dry spoon
    2.  Rasam podi stays good for months, you can even freeze it but freshness remains only for a few months
    3. Adjust the spiciness according to your taste
    4. Sauté the cumin towards the end. Quick sauté for 2 to 3 times and switch off. Excess sauté of cumin may give a medicine smell
    5. Always keep all the spices and lentils ready before you begin the process
    6. Transfer the roasted spice and lentil to a wide plate to  avoid moisture
    7. Preferably use a wide pan for even roasting
    8. Avoid grinding the mixture when it is hot
    9. Always roast everything at low- medium speed and keep stirring for even roasting
     
     
     
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients

    Pepper 1/2 cup

    Cumin seeds 1/2 cup

    Toor dal 1/3 cup

    Coriander seeds - 1/3 cup

    Red Chilli - 8

    Turmeric powder - 1 + 1/2 tsp

    How to make Rasam podi with step-by-step pictures 

    • In a wide-bottomed pan add pepper and turn on the stove to low- medium heat

    • Evenly roast the pepper till they turn aromatic
    • Transfer to a plate and let it cool down

    • In the same pan add toor dal and sauté evenly. At one stage dal turns golden brown and aromatic. Transfer to the plate and let dal cool down

    • In the same pan add coriander seeds and roast evenly till they turn crisp and aromatic. Transfer to the same plate and let it cool down

    • Furthermore, add cumin seeds and sauté till they turn aromatic and slightly change color, transfer to the same plate and let it cool down

    • Add red Chilli and sauté till they turn crisp and roasted. transfer to the same plate and let it cool down

    • Finally, add curry leaves and sauté till they turn crispy. transfer to the same plate and let it cool down

    • After all the roasted ingredients are cool grind into slightly coarse Rasam podi

    • Finally, add turmeric powder and roast again

     

    « Panchamirtham | Panchamrutham
    Cashew squares | Cashew bite »

    Categories

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    Hot beverages

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more Hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food