To make a good rasam, you need a good rasam podi recipe. This powder is one of the integral spice of any south indian kitchen. I always thought it is practically impossible for me to make some quint essential spice powder. I dont know why I thought it was very tedious process. But trust me, this is very easy, takes just 15 minutes of your time and you cant mess up.
My friend Lavanya introduced me to rasam and since then I have been hooked! I am thankful that she introduced me to this dish and has shared her aunt’s recipe. I did tweak the recipe just a little since I am not able to handle the heat. I have tried so many varieties of podi recipes at home but this one is the best so far. I try to avoid processed store brought spices, since you cant estimate how fresh they are and what they used. I like to make all my spices at home if I am able to so I know they are fresh and what exactly went inside. This recipe is very versatile and can be used in rasam, veggie stir-fry, or flavorful dried rub for meats. I feel like this powder is a must have in all households.
Serving suggestion –
You need approximately 1 tbsp of rasam podi for 4-5 servings of rasam. You adjust according to your taste and how much heat you can handle.
1/2 cup toor daal
1 cup dry red chillies
2 cups whole coriander seeds
1/2 cup cumin seeds
1 tbsp whole black pepper
2 tbsp mustard seeds
2 tbsp fenugreek seeds
1/2 cup curry leaves
1 tbsp of turmeric power (add last after powder is made)
1 tbsp of asafoetida (add last after powder is made)
First dry roast all the ingredients separately on low flame. Remove off heat and let it cool. Add in the dry roasted spices in blender jar and grind until smooth powder. Add turmeric powder and asafetida. Let the mixture cool completely and store in airtight container. This powder is good for 3-4 months.