HOMEMADE RASAM PODI/POWDER

Hi friends, I didn’t plan to post, the basic recipes on Saturdays, but unexpectedly I scheduling the basic recipe today too, last Saturday I was posted CCC Powder which is used for making aromatic dark biryani.

Today, am going to post very basic recipe, every kitchen needs the magical powder, yes! its Rasam Podi… We South Indian especially, TN people lunch did not complete without Rasam. Its very healthy, easy for digestion, aromatic and spicy juicy with hot rice. Every kid too loves the rasam… My brother is so crazy for rasam, if you serve rasam with omelette, he happily have it at anytime.

Category	Basics - Spice Powder
Regional	South Indian
Preparation Time	15 Minutes
Cooking Time	10 Minutes totally
Yields	1 1/2 Cup

INGREDIENTS

Toor dal – 50g

Whole black pepper – 100g

Cumin seeds – 100g

Fenugreek seeds – 25g

Dry Red chillies – 50g

Curry leaves – 100g or 4-5 Sprigs

Hing – 2 Tsp

METHOD

• Dry roast the ingredients one by one in the given order of Ingredients.
• Roast till it gets warm or aroma comes, not to change color.
• Cool it completely.

• Blend the ingredients in a dry clean blender into coarse mixture.
• Cool it and store it in air-tight container.

NOTE

• Use dry curry leaves.
• Hing is added very little amount here, when you prepare rasam add hing with tempering.
• You can store it in room temperature for 2 months and in freezer for 6 months. 

AROMATIC AND HEALTHY RASAM PODI!!!

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