Rasam Powder Recipe | Rasam Podi » Dassana’s Veg Recipes

Rasam Powder is the quintessential fragrant spice mix, which is among the main components in a basic South Indian Rasam. This specific tangy, spiced skinny soup is not going to be what it’s, with out the addition of this spice combination. Also referred to as Rasam Podi, this masala mix has about 7 components, that are roasted one after the opposite, and finally floor collectively to a fantastic powder. There’s no rocket science in making ready it. Simply observe my recipe to make a strong South Indian spice powder that’ll elevate the flavors of your rasam.

Extra on Rasam Powder

If you’re confused between Rasam Powder and rasam, then let me clear your confusion. Rasam is a bitter soup or broth like beverage made with tamarind, spices, lentils and herbs. Alternatively, Rasam Powder is a floor spice combine that’s added to the rasam to make it much more flavorful.

Within the Tamil language, Rasam Powder can also be known as Rasam Podi, the place the phrase ‘podi’ means a floor powder. So, in case you come throughout some other spice combine with the suffix podi connected to it, realize it implies that the combination is within the floor type.

All of the components of my Rasam Powder are simply your primary spices and lentils which might be widespread in any Indian house kitchen. So, it contains coriander seeds, chana dal (Bengal gram), tuvar or arhar dal (pigeon pea lentils), black peppercorns, cumin seeds, dried crimson chilies and turmeric powder (non-obligatory).

Including Rasam Powder imparts extra depths of taste to the rasam, and in addition makes it good and earthy. This masala powder will also be termed as a dry condiment whereas making this typical tangy soupy concoction.

My Rasam Powder recipe is so good that when you make any rasam with it, it should really style like an genuine South Indian one and never some plain tamarind broth or soup.

Rasam Powder Necessities

Similar to the Garam Masala, which has many variations from area to area in India, there are a lot of methods and variations of the Rasam Powder too. Each family has its personal model with completely different proportions.

Nonetheless, a primary Rasam Powder is made with 5 components comprising of 4 spices and 1 lentil:

• Coriander seeds (sabut dhania) – One of many main components which herald heat and earthy tones.
• Cumin seeds (jeera) – On roasting, cumin seeds give mildly bitter tones.
• Black peppercorns (kali mirch) – Makes the spice combine pungent and sharp.
• Dried crimson chilies (sukhi lal mirch) – Crimson chilies not solely give shade, but in addition lend some warmth and spice to the bottom combination.
• Pigeon pea lentils (tuvar dal or arhar dal) – Makes the rasam powder nutty and earthy.

Other than the above components, you can too add chana dal (husked cut up Bengal gram), fenugreek seeds, curry leaves and asafoetida (hing) to the recipe of Rasam Powder.

Making Rasam Powder

As I discussed at first, making Rasam Powder is pretty a simple process. There are 2 methods to go about its preparation:

1. First technique is by solar drying the spices.
2. Second technique is by roasting or toasting the spices.

I normally discover the second technique of roasting every ingredient one after the other, higher than the primary one. The roasted spices give a superb aroma to this particular spice combine.

Nonetheless, one factor to bear in mind: everytime you add any roasted masala mix to any recipe, don’t cook dinner it extra because the flavors get diminished. After including the spice powder to the principle recipe, simply cook dinner for some minutes. Make certain to not overcook.  

One other factor is once you need to make the Rasam Powder in bulk. You’ll be able to simply triple or quadruple this exact same recipe. Toast the spices individually. Unfold them on a big tray or a clear cotton material, and funky to room temperature. Give the spices to your native grinding mill or flour mill.

The Rasam Podi might be scorching or heat after bulk grinding the components by your native mill. Let the bottom powder cool utterly to room temperature. Then, retailer in a big, clear and dry air-tight container.

Take required parts for month-to-month utilization in a small useful jar and maintain the big container lined with an air-tight lid in a cool dry place.

Storage and Utilization

My recipe of Rasam Powder will fill a medium-sized jar or container of 200 grams. So, when you make rasam a couple of times per week, it should final you for about 3 months. For those who make rasam fairly typically, then the podi will final for a couple of month.

As I mentioned earlier, you’ll be able to retailer the Rasam Podi in a clear, dry, air-tight glass jar or metal container in a cool, dry place or within the fridge or freezer.

Add 1 tablespoon of Rasam Powder in any rasam recipe that has a serving of 4 to five. For a extra intense and stronger taste, you’ll be able to even add 1.5 tablespoons of this Rasam Podi combine.

Step-by-Step Information

Methods to make Rasam Powder

Roast Spices, Lentils

1. Preserve all of the spices and lentils prepared earlier than you start. Take a heavy kadai (wok) or a pan and warmth it. Preserve the warmth to a low. Add 1 heaped cup (70 grams) coriander seeds.

2. On low warmth, stirring repeatedly, roast coriander seeds.

3. Stirring typically, roast coriander seeds until crisp and fragrant. The colour may even change.

4. Preserve the roasted coriander seeds apart on a plate or tray.

5. Now, add 2 tablespoons (30 grams) husked and cut up Bengal gram (chana dal) within the kadai.

6. Stirring repeatedly, roast chana dal until the colour adjustments to a golden.

7. Take away and maintain apart on the identical plate.

8. Subsequent, add 5 tablespoons (60 grams) pigeon pea lentils (tuvar dal, tur dal, arhar dal).

9. Stirring typically, roast tuvar dal until golden and fragrant. Take away maintain apart.

10. Add 2 tablespoons (20 grams) black peppercorns.

11. Stirring repeatedly, roast black pepper until fragrant. Take away and maintain apart.

12. Then, add 2 tablespoons (15 grams) cumin seeds.

13. Stirring typically, roast cumin seeds until fragrant and the colour adjustments. Take away and maintain apart.

14. Lastly, add 15 to 16 (20 grams) dried byadagi crimson chilies. I’ve damaged the crimson chilies and eliminated the seeds. For those who do that technique, then you will want 1 cup damaged dried crimson chilies.

Tip: It’s a good observe to take away the seeds from dried crimson chilies earlier than you employ them for cooking.

15. As quickly as you add the crimson chilies, rapidly stir and start to roast until the colour darkens a bit. Don’t burn them.

16. If the pan has turn out to be too scorching, change off the warmth after which proceed to roast. Roast till you see their shade has modified and you are feeling their pungent sharp aroma.

17. Take away roasted crimson chilies and maintain apart. Let the spices and lentils cool utterly to room temperature earlier than you start to grind them.

Make Rasam Powder

18. Now, add the roasted spices and lentils within the spice grinder, mixer-grinder or blender. Add 1 teaspoon turmeric powder .

19. Grind all the pieces to a fantastic powder. You’ll be able to grind in 2 batches after which combine each the batches in a bowl or plate.

20. Spoon the Rasam Powder in a glass jar. Seal with an air-tight lid. Retailer at room temperature in a cool dry place. You’ll be able to even retailer the Rasam Podi within the fridge or freezer.

21. Use Rasam Powder to make any rasam recipe.

Rasam Powder vs Sambar Powder

As you should have seen above, Rasam Powder is made by finely powdering roasted/toasted spices and lentils. It utilized in making rasam which is a skinny, bitter and soupy drink that may be had as is or served with rice.

Sambar Powder can also be made by finely powdering or grinding roasted spices, herbs and lentils. It’s used to make Sambar which is a lentil and blend vegetable stew.

In contrast to a rasam that’s skinny and runny, a sambar has a medium to thick consistency and is paired with steamed rice or idli or dosa or vada.

On the floor it appears like comparable spices and lentils are utilized in making each the Rasam Podi and Sambar Powder, however their proportions are completely different and assorted.

Thus because of this adjustments within the proportions and a few assorted components added, each Rasam Powder and Sambar Masala should not the identical and have a novel taste, style profile and perfume.

Observe: If you’re delicate or allergic to smells, then cowl your mouth and nostril, particularly once you roast black pepper and the dried crimson chilies. Whereas roasting spices like these, their pungent and sharp scent will be irritating to the throat and nostril.

Why Do-it-yourself

Making do-it-yourself Rasam Powder is all the time higher as you’ll be able to enhance or lower the spice and pungency based on your preferences. For instance, you’ll be able to add much less black pepper or dried crimson chilies.

For dried crimson chilies, I’d recommend so as to add chilies that are low in warmth, just like the Kashmiri crimson chilies or byadagi crimson chilies. Don’t add crimson chilies that are excessive in warmth and pungency as these will make the Rasam Podi very spicy and pungent.

I’ve not added fenugreek seeds, however you’ll be able to add a bit, if you’d like. Some curry leaves and asafoetida (hing) will also be added. Do keep in mind to roast the curry leaves on low warmth till they turn out to be crisp.

To roast the asafoetida, merely warmth the pan on low warmth. Swap off the warmth and place the pan on kitchen countertop. Add the asafoetida to the pan and stir. Set the asafoetida apart.

Making do-it-yourself spice mixes are positively simpler, cleaner and extra hygienic than those introduced from the market. There are clearly no preservatives, meals colorings, fillers or components added within the ones made at house.

Do-it-yourself spice blends or masalas are literally greatest as they’re filled with quite a lot of taste and aroma. I normally make many of the spice blends, in small to medium portions, at house.

Professional Ideas

1. Spices: When making any spice mix, use recent and good high quality spices. For those who purchase or get natural spices, then positively use them. The spices need to be crisp, clear with no indicators of mould or fungal development on them.
2. Lentils: Use recent lentils and never aged ones. Make certain there are not any bugs or mould on the lentils.
3. Pungency: Kashmiri crimson chilies and byadagi chilies are much less scorching and pungent. So, including these chilies received’t make your rasam spice combine spicy or pungent. However when you desire a spicy one, then add a mixture of much less spicy crimson chilies and pungent crimson chilies. In my recipe, I’ve used byadagi crimson chilies.
4. Shopping for spices: In India, we are able to simply purchase the spices and lentils domestically. However when you keep outdoors India, then search for these components in an Indian or Asian grocery retailer. Additionally, you will discover these spices, dried crimson chilies and lentils, on-line on web sites like Amazon.
5. Storage: A glass jar is nice to retailer floor spice blends. A metal container or a metal jar additionally works effectively.
6. Scaling: You’ll be able to simply scale and make the Rasam Podi mix in small or massive portions, based on your wants.

Extra DIY Spice Mix Recipes To Attempt!

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This Rasam Powder recipe submit from the archives, first revealed on February 2018 has been republished and up to date on November 2022.