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Rasam Powder

Homemade rasam powder
5 from 2 votes
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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

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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
 
 
 
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