Home made podisRasam powder recipe | rasam podi

Rasam powder recipe | rasam podi

Rasam powder recipe | rasam podi- Homemade rasam powder with full video and step-by-step instructions.

My mom always makes rasam with homemade sambar powder, so I also follow the same. Even my mother-in-law also makes it the same. But she will add freshly ground pepper and jeera powder to give an extra flavor. But I remember my mom makes separate rasam powder during my childhood days. My Dad is a huge fan of rasam. So she makes fresh Rasam powder every 2 weeks. But after my dad, amma started making rasam with sambar powder only. Still, it will be very flavorful and awesome.

This rasam powder is made using simple ingredients. This stays fresh at room temperature for 2 weeks. I highly recommend not to store this inside the refrigerator as it will spoil the flavor. For making rasam for 4 people, you can use 1- 1.5 tsp of this homemade fresh rasam podi.

Also check out Paruppu rasam, Lemon rasam , Orange rasam, Milagu rasam

 

Rasam podi
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5 from 1 vote

Homemade Rasam podi recipe

Aromatic fresh homemade rasam powder
Course Condiment
Cuisine Indian, South Indian
Keyword homemade, podi recipes, South Indian rasam recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 tbsp
Author Jeyashri suresh

Ingredients

  • 2 tbsp toor dal
  • 1 and 1/2 tbsp coriander seeds
  • 1 tbsp black pepper
  • ½ tsp fenugreek seeds
  • 1 and ½ tsp cumin seeds
  • 5 red chili

Instructions

  • In a pan add all the ingredients and dry roast this till the dal turns golden brown.
  • Keep the flame in medium and roast it without getting burnt.
  • Once it is roasted, immediately transfer this to a plate.
  • Else the pan heat will make it overcooked.
  • When it becomes warm, grind this into a slightly coarse powder.
  • Flavourful rasam podi is ready.
  • For making rasam for 4 people use 1 and ½ tsp of rasam podi for making the rasam

Video

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Notes

1. This rasam powder stays fresh for 2 weeks in an airtight container.
2. Do not store the rasam powder in fridge or freezer. Make in small batches and use it.

 

  • In a pan add all the ingredients and dry roast this till the dal turns golden brown.
  • Keep the flame in medium and roast it without getting burnt.
  • Once it is roasted, immediately transfer this to a plate.
  • Else the pan heat will make it overcooked.
  • When it becomes warm, grind this into a slightly coarse powder.
  • Flavourful rasam podi is ready.
  • For making rasam for 4 people use 1 and ½ tsp of rasam podi for making the rasam.
  1. This rasam powder stays fresh for 2 weeks in an airtight container.
  2. Do not store the rasam powder in fridge or freezer. Make in small batches and use it.

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