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Home » All Recipes » Rasa Podi / Rasam Powder

Rasa Podi / Rasam Powder

Posted on Jan 11, 2013 · Last Updated on Jun 23, 2020 by Uma Ramanujam · 8 Comments

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Power cuts in Tamilnadu are known to everyone. Luckily, in Chennai, we get only 2 hours power cut on rotation basis for every month. For this month, the power cut is in the morning. Power cuts in the morning affects me much, since I won’t be able to finish cooking on time thus in-turn delays me in getting ready to office. Most often, I go for curries which don’t require any grinding and some variety rice which sit wells in the lunch box.

Whatever might be the rice or curry, rasam has to be there for all my family members at home. As per them, a meal is not complete without rasam. If you know me, I always prepare freshly ground rasam masala everytime when I prepare Rasam. That’s one of the reason, I don’t prepare and store rasam powder at home. but, power cuts have forced me to prepare and store it in a container for a week’s use. My advise will be to prepare it in a smallar quantity to retain its freshness, aroma and flavor.

Also, note that I haven’t added toor dal in my rasam powder. My mother-in-law usually adds toor dal in all rasam recipes whereas my mom adds only in Dal rasam(Paruppu Rasam) and I have adopted this procedure until now. So, if you want in include toor dal, add 3 tablespoons of toor dal to the below ingredients.

Basic Information:

Preparation Time: <15 minutes

Makes: 1/2 cup approximately

Ingredients:

Black Pepper corns – 1/4 cup

Cumin seeds – 2 tablespoons

Coriander seeds – 2 tablespooons

Dry red chillies – 5-6 nos

Asafoetida / Katti Perungayam – a very small piece

Curry leaves – 3 strings

Method:

1) Sun dry all the ingredients for an hour. You can also dry roast them in a heavy bottom pan without burning until all the ingredients start releasing nice aroma.

2) In a mixer / coffee grinder, dry grind all the ingredients to a smooth or coarse powder. I always want my rasam powder in coarse texture.

3) Store it in an air tight container and keep it inside the refrigerator. It stays good even at room temperature.

Notes:

1) If you don’t have katti perungayam at home, prepare rasam powder without it and add the asafoetida powder while preparing the rasam.

2) If you don’t add fenugreek seeds while seasoning the rasam,  add it (about 1/4 teaspoons to 1/2 teaspoons) to the above ingredients and make a powder of it.

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Previous Post: « Egg Dum Biryani
Next Post: Urad Dal Rice / Ulundhu Sadham »
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Madhavi
Madhavi
12 years ago

Great rasam powder!!!

vegetarianmedley.blogspot.com/

0
Unknown
Unknown
12 years ago

romba nalla iruku.. power cut eppa thaan mudivuku varumoo theriyalai…:-(

0
pepper bowl
pepper bowl
12 years ago

Rasam powder comes handy in any situation…. God pl. give us strength to solve power crisis…btw….love the rasam powder….

0
Priya Suresh
Priya Suresh
12 years ago

Can guess how it will hard to survive with the power cut na.

Homemade rasam powder is always handy and my pantry have it anytime.

0
divya
divya
12 years ago

Yum. yum. yum…. awesome clicks..

0
hotpotcooking
hotpotcooking
12 years ago

A comfort meal is satisfied with rasam. Useful post.

0
Unknown
Unknown
12 years ago

love your glass jars!!! nice clicks and useful recipe!!

0
Julie
Julie
12 years ago

flavorful podi..useful post:)
Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

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I am Uma Ramanujam who manages this Food blog. Food & its various cuisines have always fascinated me. I love traveling to new places, enjoy their heritage, explore their cuisine and finding out the unknown, forgotten recipes. Read More About Me!

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