Rasam Podi / Rasam Powder Recipe

Rasam podi that can rescue a whole meal. No rasam podi in the dabba = no rasam that day.

Every home has its own ratio, but the best ones always hit that balance, here is my go-to, Tamil-style rasam podi that keeps for months. It's the one most homes in our side use

Updating this blog post with fresh clicks.

Ingredients:

1/4 Cup Cumin

1/4 Cup Black Pepper Corns

Fist Full Curry leafs

1/4 Tsp Fenugreek Seeds

4 Dried Red Chillies

1 Tsp Asafoetida

Method:

Prep ahead:

Wash the curry leaves and pat dry completely with a clean towel. Spread them on a plate and air-dry well ahead of time till there is absolutely no moisture left.

To make:

1. Heat a heavy-bottom pan and dry roast all the ingredients individually on low flame - each one has a different roasting time. 

2. Allow everything to cool completely to room temperature. 

3. Add all cooled ingredients to a mixer jar and grind to a fine powder. 

4. Allow the ground podi to cool again after grinding, then store in a clean, airtight glass or porcelain container. 

Stays fresh for a months when stored well. 

Tips:

1. If you're using fresh curry leaves, roast them at the very end till they are crisp like papad, not just dry. That removes the last hidden moisture. 

2. After grinding, spread the podi on a plate for 10 minutes before bottling. Mixer heat creates steam and that's what shortens shelf life from 3 months to 1 month.

Pics clicked 10 years ago...