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Saturday, October 10, 2009

Rasam Powder/ Rasam Podi

My friend Anusha requested for variety of South Indian Masala podis/ powders. For the next few posts i will post these masala podis/ powders which can be easily prepared at home.

Milagu/Whole Black Pepper-50gms
Jeera/ Cumin seeds-50gms
Dhaniya/ Coriander seeds-100gms
Toordal/ Thuvaram Paruppu-50gms
Kundu milagai/ Whole Dry red chilly-10gms
Turmeric powder-2tbsp

Sun dry the above ingredients for 2 days or dry roast each ingredients separately in a kadai. Allow to cool and grind in mixer to a fine powder. While preparing Rasam add one tsp of this Rasam powder to the boiling Rasam mixture. This can be stored for many months.


prasu said...

Nice click dear......

Sangeetha Subhash said...

Looks awesome ur version sounds great...will try dear.

Gita said...

Looks good rasam podi is similar to your version :)

Angie's Recipes said...

What are the "Thuvaram Paruppu"?
Can I use something else instead?

Angie's Recipes

Mythreyi Dilip said...

Thankyou Parsu and Sangeetha for ur lovely comments:)

Hi Angie, toor dal or thuvaram paruppu is called as Pigeon Pea in english its an lentil. It is used to prepare Indian gravies. The purpose of mixing it in this powder is to increase the flavor and thicken the Rasam.

Mythreyi Dilip said...

Thank you Gita

Anonymous said...

Dear Mye,

Thank you so much for posting podi recipes....I have noted down the proportion...Since the podi is already with toor dal do we have to add cooked toor dal or tool dal water while making rasam? Thanks once again


Mythreyi Dilip said...

Hi Anusha, adding toordal to the podi is for aroma and to get more quantity. We should also add the cooked toordal or toordal water while preparing the Rasam:)

Anonymous said...

Made your south India rasam powder today and my house is filled with aroma of spices.