Rasam Powder / Rasam Podi - Basics

Rasam Powder / Rasam Podi

Hello everyone.. I am here with the recipe for rasam powder or rasam podi. There are many recipes for this rasam podi. I tried many recipes and finally settled with this recipe for rasam podi. But, I never failed to try new recipes for rasam with different rasam powders recipes.

For rasam recipe click - Rasam - Completes the Meal

The addition or deletion of a single spice in rasam podi, makes a big difference. Few people make a batch of rasam podi and store it. Some grind it freshly every time they make rasam. Some don't grind at all, they just use mortar-pestle to pound the spices.

Rasam Podi / Rasam Powder

For the sourness there is again a wide choice for ingredients like tamarind, lemon, tomato etc.  People make rasam with or without garlic, with or without dhal water, some make different tempering, some boil the rasam and some don't. The variations are countless...!!

Rasam podi is an excellent gift for your beloved ones. Whenever you make a batch, pack a few tablespoons for your mom or mil or your best buddies. It will definitely make their day special. We home chefs do many tasks on everyday basis... but many of us are lazy to make the simple powders like this. So surprise such folks sometimes with your podies and powders. 

Let me show you my simple and basic recipe for rasam podi or rasam powder.

You can use any small cups to measure the ingredients. Use the same cup to measure all the ingredients. If you want to make in large batches, use big cup. But, I will advice you to make in small batches as the powder will loose its flavour gradually if you store for long time. I usually measure my ingredients in very small cups or in the kozhambu / kuzhi karandi.

Ingredients:

• Pepper - 1/4 cup
• Cumin - 1/4 cup
• Coriander seeds - 1/4 cup
• Thoor dhal - 1/4 cup
• Dry red chillies - 10 nos.
• Asafoetida (the rock type which comes in small boxes and you need to break it into pieces) - 1 inch piece.  

Roasting spice 

Roasting red chillies

Cooling the spices

Rasam powder ready

Procedure:

• I use the katti perungayam as it has more flavour and medicinal value than the powder form being sold in market. Roast it in dry pan and keep it aside.
• Now take equal measures of the pepper, cumin, coriander seeds and thoor dhal to a pan. 
• Dry roast them in medium-low heat till an inviting aroma fills the entire house. The aroma mesmerises everyone in the house and anyone passing by your kitchen window.
• Once the spices starts to emit the fragrance, remove them from fire. Transfer it to a plate.
• Now dry roast the red chillies just for 2 minutes.
• Transfer this too to the plate with the other ingredients.
• Let the spices along with the asafoetida cool to room temperature.
• Transfer it to a mixer or blender and make powder of it. 
• I prefer a little coarse powder like the one in picture. Some prefer fine powder. That's totally one's own wish.
• Store this powder in an air tight container. 

Tips:

• As I said earlier, make small batches to get aromatic rasam every time.
• The roasting just brings back the oils in the spice to life. So never roast the spices too long as we don't want to cook the spices now itself. Just wakening the spice is enough. 
• Preheat the pan before roasting. 
• Remove the spice from heat as soon as you get the aroma.
• Never miss to make rasam the same day you make the powder as the freshness of the rasam podi will be out of this world and I don't want you to miss it !!

Happy cooking !!