Instant Rasam Powder (Rasam Podi)
Making instant Rasam powder from scratch has never been easier! Try this easy Rasam Podi to make homemade Rasam in a jiffy!
Ingredients
- 2 tablespoon pigeon peas
- 2 tablespoon split chickpeas
- 2 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 2-3 dried red chilies
- ½ teaspoon fenugreek seeds
- ½ teaspoon turmeric
- ½ teaspoon asafoetida
- 1 teaspoon curry leaves
Instructions
- In a pan over medium heat, dry roast the dals, coriander seeds and dry red chilies.
- Once they turn slightly aromatic, add the other seeds and curry leaves and continue roasting them until they're aromatic.
- Take the pan off heat and once everything has cooled down, transfer to a blender jar. Add the asafoetida and turmeric too.
- Blitz everything for a few minutes until you get a fine powder.
Notes
- Make sure you keep the heat low while roasting the spices. You don't want them to burn.
- Depending on your personal preference, you can grind the mixture into a smooth powder (like I did with my Peri Peri seasoning) or keep it slightly chunky (like my Egyptian Dukkah).
- You can also sieve the mixture through a fine mesh sieve if you want that smooth texture.
- Also keep stirring frequently while the spices are roasting- that way, they'll become nice and toasty on all sides.
- You can also choose to roast all the spices and dals separately, one at a time if you want to.
- Use any good quality non-stick pan to roast the spices.
- Make sure you allow the roasted spices to cool down completely before you blitz them. This will ensure you get a fine powder, and not a mixture that's clumped together.
Nutrition
Calories: 30kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 3mgPotassium: 66mgFiber: 2gSugar: 0.1gVitamin A: 71IUVitamin C: 25mgCalcium: 37mgIron: 1mg
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