I don’t usually make rasam powder at home, there is only one reason I’m lazy to roast it and grind it. So, I end up making rasam with sambar powder or store brought rasam powder (MTR mostly). But once out of blue moon I would remember the rasam made by my mom using homemade podi and ask her for the recipe (I call her every time for the recipe). This time I decided to make a note of it and share it in my blog. So that it would stay here and I can refer it anytime I want. When I called my mom this time for recipe she gave me a different recipe which she got it from my cousin’s grandmother. I finally got time to grind the powder and prepare the rasam today. It was tasting great. As I said in my paruppu rasam post each podi adds a different flavor to the rasam! After all anyone can be satisfied with a simple rasam after a long tiring day or to make you bounce back from your sickness. I’ll be sharing the other version of rasam powder in my upcoming posts.
Homemade Rasam Powder
Total time: 15 mins | Makes: 1 cup
Red Chillies – 1 cup
Dhaniya/Coriander seeds – 3/4 cup
Milagu/Peppercorns – 1 tbsp
Jeera – 1 tbsp
Curry leaves – 1 handful
- Dry roast all the ingredients together in a pan until jeera starts changing color.
- Allow it to cool completely and grind coarsely.
- Store in an air tight container. It stays fresh for up to one month.
- Grinding powder coarsely give very clear rasam.
- Always use a dry spoon in order to maintain the freshness of the podi.