Welcome back to Plate Full of Yum! Today, I’m thrilled to share my recipe for Homemade Rasam Podi- an exquisite Kerala-style spice blend. Rasam Powder, also known as Rasam Podi, is an essential ingredient in South Indian cooking. This flavorful blend forms the heart of Rasam, a South Indian soup-like dish with a tangy and spicy flavor. Typically served at the end of a meal, Rasam’s specialty lies in its unique spice blend, which enhances its taste and aids digestion.
In many South Indian households, Rasam and rice are cherished comfort foods. This delightful combination usually appears towards the end of feasts, as it helps with digestion. Additionally, Rasam made with this spice blend is particularly beneficial during colds, providing soothing relief.
In our home, we always make our Rasam Powder from scratch. This ensures the freshest flavors and highest quality. This homemade version is incredibly easy to prepare and stores well for several months. By roasting and grinding your own spices, you can customize the heat level and taste to suit your preferences. Whether you like your Rasam mild or extra spicy, you can easily adjust it. Furthermore, making Rasam Powder from scratch guarantees a more authentic flavor. You also control the ingredients, ensuring a healthier, preservative-free spice blend.
So, let’s dive into the recipe for our Homemade Rasam Podi, an exquisite Kerala-style spice blend. This will bring a taste of South India to your kitchen.
![Homemade Kerala Style Rasam Powder Recipe](https://platefullofyum.com/wp-content/uploads/2024/06/Rasam-Powder-1-720x720.jpeg)
Homemade Kerala Style Rasam Powder Recipe
Rasam Powder, also known as Rasam Podi, is a spice blend used in Indian cuisine, particularly in South Indian cuisine. This homemade spice blend, essential for flavorful South Indian rasam, combines coriander, cumin, and more for a perfect hot and sour soup.
Ingredients
- 1 cup coriander seeds
- 15 dry Kashmiri red chillies (use more or normal dry red chillies for a spicier version)
- 4 tablespoon whole black pepper
- 4 tablespoon cumin seeds
- 1/4 cup split chickpea lentils (Chana daal/ Kadala parippu)
- 1/2 teaspoon asafetida powder (Hing/Kaayam)
Instructions
- Firstly, in a pan, dry roast the split chickpeas(chana dal or kadala parippu) over medium heat until it turns golden brown and releases a nutty aroma. Set aside to cool.
- In the same pan, dry roast the coriander seeds, dry Kashmiri red chillies, whole black pepper, and cumin seeds for 2 minutes on medium heat. Be careful not to burn them.
- Allow the roasted spices and chana dal to cool completely before grinding.
- Using a spice grinder or a blender, grind the cooled spices, asafetida powder and lentils into a fine powder.
- Allow the Rasam powder to completely cool down before transferring it to an airtight container.
Notes
Storage:
Store the sambar powder in an airtight container to retain its freshness and aroma. It remains fresh and aromatic for 1-2 months.
Usage:
To prepare Rasam that serves 4, use 2 heaped tablespoons of homemade Rasam Powder. Add it to the dish and bring it to a rolling boil for 1 minute to infuse the flavors.
Now, you have your homemade Kerala-style Rasam Powder ready to use. Enjoy the authentic taste and aromatic flavors in your Rasam and other South Indian dishes.
For more homemade spice blends recipes check out our Spice Blends section.