Rasam Powder Recipe | Homemade Rasam Podi

This rasam powder recipe helps to prepare rasam in a breeze. All the spices that are used while preparing rasam are combined and ground into rasam powder, just add few teaspoons of this powder to the tamarind – tomato base, give a boil and your rasam is ready. If you are an office goer or a busy homemaker, you can sun dry the ingredients for 2 to 3 days and grind it, no dry roasting is needed which saves your time. For the past couple of years only, I am preparing rasam powder on my own, before that, I used to buy commercial packets. But I feel it is expensive too and we don’t get the aroma as we get in homemade rasam powder / podi. This rasam podi recipe post is with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.

Rasam Powder Recipe

Rasam Powder Recipe | Homemade Rasam Podi

Priya Santhamohan

Rasam powder recipe / homemade rasam powder / Podi helps to prepare rasam instantly by adding few teaspoons of this powder to the tamarind - tomato base.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Homemade, Kitchen Basics

Cuisine South Indian

Servings 2 Cups

Calories

Ingredients

  

• 1 Cup Coriander Seeds / கொத்தமல்லி விதை
• ¼ Cup Toor Dal / துவரம்பருப்பு
• ⅓ Cup Channa Dal / கடலைப்பருப்பு
• ⅛ Cup Cumin Seeds / Jeera / சீரகம்
• 2 tbsp Peppercorns - 2 tblsp
• 1 Cup Red Chilli / வரமிளகாய்
• 1 tbsp Methi Seeds / வெந்தயம் (optional)
• 1 tbsp Jaggery / வெல்லம் (optional)
• 2 Sticks Turmeric Stick (optional)
• 2 Sprig Curry Leaves / கருவேப்பில்லை
• 1 tsp Hing / பெருங்காயம்
• 2 tsp Oil / எண்ணெய் To Roast

Instructions

 

• First clean all the ingredients to get rid of stones and dust. Measure all the ingredients and keep everything ready.
• Heat a heavy bottomed pan or non stick pan, so the spices wont get burnt easily. Also do everything in medium flame. Add 1/2 tsp of oil, add coriander seeds and roast till colour changes a little and nice aroma wafts. Then add red chilli and roast again.
• Now add the cleaned curry leaves and roast till it splutters. Keep everything by side in a large plate. In the same pan, pour 2 drops of oil, add channa dal, toor dal and roast well (always roast the dal separately).
• Keep the dals in the same plate. Then pour 2 drops of oil, add peppercorns and jeera and roast till golden brown.
• Now add methi seeds, hing and give a quick stir. Keep it in the plate. Finally dry roast the turmeric sticks.
• As the turmeric stick does not grind well in the mixer, crush it in a hand mortar and pestle. Lastly add jaggery and turmeric sticks to the roasted ingredients kept in the plate. Be sure that everything is completely cooled down. Transfer it to a dry mixer / blender.
• Grind all the ingredients in batches to a smooth powder. You can grind it little coarsely also as per preference. Sift the powder to remove all lumps. Spread it and cool down. Mix everything well and store it in an air tight container.

  Flavourful homemade rasam powder is ready.

Video

Notes

Tips for Rasam Podi Recipe

1. Adjust chilli's as per spiciness preferred, also the colour / spiciness of the rasam powder depends on the type of the chilli's used.
2. Use byadigi / kashmiri chillies for bright red colour. I used normal chilli's only.
3. Channa dal gives thickness to the rasam, so it is a must ingredient.
4. Curry leaves lends nice aroma to this homemade rasam powder / podi.
5. Methi seeds gives special flavour to this rasam powder recipe. But you can skip it and use when tempering.
6. Always clean all the spices once before roasting to get rid of stones and dust.
7. You can dry roast all the ingredients also, but I used little oil.
8. For simple version, sun dry all the spices for 2 to 3 days and grind it in flour mill, if doing in large batches.
9. I used turmeric sticks which adds nice aroma and colour. In case you don't have virali manjal in hand, you can use turmeric powder also.
10. Always cool down the powder completely before storage, there should be no moisture.
11. Use a clean and dry container / ziplock cover to avoid bugs.
12. Shelf life of this podi is 2 months under refrigeration, use a dry spoon every time.

Keyword Rasam Podi Recipe, Rasam Powder Recipe

Rasam Powder Recipe

Method for Rasam Powder Recipe

1. First, clean all the ingredients to get rid of stones and dust. Measure all the ingredients and keep everything ready.
2. Heat a heavy-bottomed pan or non-stick pan, so the spices won’t get burnt easily. Also, do everything in medium flame. Add 1/2 tsp of oil, add coriander seeds and roast till colour changes a little and nice aroma wafts. Then add red chilli and roast again.
3. Now add the cleaned curry leaves and roast till it splutters. Keep everything by side on a large plate. In the same pan, pour 2 drops of oil, add channa dal, toor dal and roast well (always roast the dal separately).
4. Keep the dals in the same plate. Then pour 2 drops of oil, add peppercorns and jeera and roast till golden brown.
5. Now add methi seeds, hing and give a quick stir. Keep it in the plate. Finally, dry roast the turmeric sticks.
6. As the turmeric stick does not grind well in the mixer, crush it in a hand mortar and pestle. Lastly, add jaggery and turmeric sticks to the roasted ingredients kept in the plate. Be sure that everything is completely cooled down. Transfer it to a dry mixer/blender.
7. Grind all the ingredients in batches to a smooth powder. You can grind it little coarsely also as per preference. Sift the powder to remove all lumps. Spread it and cool down. Mix everything well and store it in an air tight container.
Flavourful homemade rasam podi recipe is ready.

Homemade Rasam Powder (Podi) Recipe