Rasam (South Indian Soup) podi

Rasam can be called as South indian soup. There are different kinds of rasam slightly varying in the ingredients used. The recipe I am going to give can be used to make traditional home-style rasam. I learnt this from my grandmom.  You can store this for more than six months. Always we need to grind the rasam powder coarsely unlike sambar powder.  Hope you guys will enjoy it.

INGREDIENTS

Coriander seeds- 1 cup

Toor dhal – 1/2 cup

Bengal gram-  1/2 cup

Pepper – 2 tbsp

Cumin seeds – 2 tbsp

Turmeric- A small piece

Red chilly – 4 cups

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients one by one in the mixie.
  • Finally mix everything to get your rasam podi.

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Paruppu podi

Paruppu podi is a blend of roasted spices and lentils and is full of flavour and aroma. When you are tired of making sambar or rasam, you can mix this powder with the rice and eat. It is also a healthy one. My brother is always fond of this powder. So whenever he comes amma makes this at home. This time its my turn to make this.

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INGREDIENTS

Toor dhal – 3 cups

Horse gram – 1 cup

Cumin seeds – 2 tbsp

Black peppercorns- 2 tbsp

Red chilli – 2

Salt – To taste

  • Measure all the ingredients and keep separately.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients together in the mixie.
  • Paruppu podi is ready.
  • To the hot rice, add 2 tsp paruppu podi and a drop of ghee. Mix it and eat.
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