- Preparation time: 2 minutes.
- Grinding time: 2 minutes.
- Total time: 4 minutes.
Today I would like to share Tamil Nadu style of ‘Rasam powder’; they call it ‘Rasam podi’. Homemade Rasam powder makes dishes more flavourful, aromatic and tasty. It can be stored for month in airtight glass container.
Rasam Powder is a fragrant South Indian spice blend made from roasted lentils, dried red chilies, pepper, cumin, coriander seeds, and aromatic curry leaves. It forms the heart of the traditional rasam; spicy and comforting soup-like dish enjoyed with rice or as a warm drink.
This spice mix is not only rich in flavour but also aids digestion, boosts immunity, and provides warmth to the body, making it a staple in South Indian kitchens. With its perfect balance of heat and aroma, “Rasam Powder” turns a simple rasam into a soulful and nourishing delicacy.
Rasam is one of the staple dishes which is made every day as appetizer; served with lunch or dinner.
It plays an important role on the celebration feast too. It is easy to prepare, when we have “Rasam powder” in our kitchen pantry. It is delightful, tangy and spicy soup from south India.
Ingredients:
- Mixed dal (Split pigeon peas, chana dal, urad dal and mung dal): 2 tablespoon
- Red chilli powder: 2 tablespoon
- Cumin: 2 tablespoon
- Black pepper: 2 tablespoon
- Coriander powder: 2 tablespoon
- Turmeric powder: 1 tablespoon
- Asafoetida: ¼ teaspoon
Method:
- First grind cumin, mixed dal and black pepper on full speed for 30 seconds, add remaining ingredients and grind to fine powder. Rasam powder is ready to store.
- When I made Rasam from this homemade Rasam powder, thanks to the aroma, it does not take long time for my neighbour to know I am cooking Rasam; it is amazing blend of hot spices with maximum aroma and flavour.
- An easy appetizer cooked easily with this spiced powder. I would like to suggest make it in small quantity, to retain the freshness of the aroma and flavour as with time it loses its aroma.
Rasam powder by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.