Rasam Powder Recipe | Rasam Podi Complete Recipe + Ingredients List

What is Rasam Powder Recipe | Rasam Podi? – An introduction

Creating a tantalizing rasam powder from scratch can elevate a simple bowl of rasam to an exquisite experience for your taste buds. This quintessential spice blend is a staple in South Indian cuisine, adding depth and warmth to the broth. Achieving the perfect rasam begins with the right mix and roast of spices, which are ground into a fragrant powder. While the traditional recipe packs a punch with its robust flavors, modifications are welcome to cater to various diets and palates. So, roll up your sleeves and get ready to infuse your kitchen with the irresistible aroma of freshly made rasam powder.

Rasam Powder Recipe | Rasam Podi Ingredients List

• ¾ cup Coriander seeds ((Daniya or Daniyalu))
• ¼ cup Toor dal ((split pigeon peas or kandhi pappu))
• ¼ cup Chana dal ((Bengal gram or senaga pappu) (optional))
• 2 tbsp Cumin ((Jeera))
• 1 to 2 tsp Pepper corn ((adjust to suit your spice levels))
• 4 to 6 red chilies (broken (adjust to suit your spice levels))
• ¼ to ½ tbsp. Fenugreek seeds ( or Methi or menthulu)
• ½ tsp. hing
• Handful fresh curry leaves

Rasam Powder Recipe | Rasam Podi Recipe

• Begin by meticulously washing the curry leaves and setting them aside on a cloth to air-dry completely. This step ensures that excess moisture is removed to avoid any splattering during frying.
• Organize and prepare all the ingredients in a sequence for efficient use.
• Warm a pan over medium heat and toast the channa dal and toor dal until they emit a rich fragrance and adopt a golden hue. Once done, transfer them to a separate plate to cool.
• Reduce the heat to low and, in the same pan, add coriander seeds and red chilies. Fry them until they are crunchy, then switch off the heat and move them to the plate with the dals.
• Add the pepper, cumin, and methi to the pan, stirring for about 2 minutes until they are well-toasted and aromatic. Then, transfer them to the plate as well.
• Place the curry leaves into the pan and fry until crisp. Use just a few drops of ‘The OG oil’ to help accentuate the flavors. Be sparing with the oil to avoid making the blend greasy.
• Allow all the fried ingredients to cool down completely. Once cooled, grind them to a fine powder using a mixer or grinder. If your grinder lacks power, first sieve the rasam powder to remove any large particles and then grind those separately if needed.
• Store your homemade rasam powder in a clean, dry jar to keep it fresh and ready for your next rasam adventure.

Healthier Version of Rasam Powder Recipe | Rasam Podi Recipe

• Opt for less oil by skipping its use when frying the curry leaves, since they can be dry-roasted to crispness.
• For a reduced calorie version, consider using an air-fryer for toasting the dals, seeds, and curry leaves. If unavailable, the dry roasting method in a non-stick pan will also work well.
• Substitute the regular chilies with milder varieties to reduce the heat for those sensitive to spicy foods.

Rasam Powder Recipe | Rasam Podi Recipe Nutritional Facts

Rasam Powder Recipe | Rasam Podi is a world dish with a calorie count of 231 kcal calories per serving. Per serving, it is estimated to have 60 g carbohydrates, 2 g proteins, – fats, 4851 mg sodium and 3 g sugar!

Crafting a homemade rasam powder is not just about following a recipe; it’s a ritual that brings families together, huddled over a comforting bowl of rasam. Each spice is roasted to unlock its hidden potential, creating a symphony of flavors that resonate with the soul of South Indian cooking. Enjoy the satisfaction of stirring your own blend into broths, knowing that you’ve captured the essence of traditional rasam. And remember, your kitchen, your rules – feel free to tweak the spice levels to your heart’s content!