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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 tsp 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 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. Excesss sauté of cumin may give 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 in low- medium speed and keep stirring for even roasting
 
 
 
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