Rasam podi (rasam powder) is a fragrant spice blend used in South Indian households to prepare the classic dish rasam, a tangy and spiced soup-like curry. It is made with roasted lentils, black pepper, cumin seeds, red chilies, and aromatic spices that give rasam its signature taste and aroma.

Key Ingredients

Red Chilies – Add heat and vibrant color.
Black Peppercorns – Known for their medicinal value and immunity-boosting properties.
Cumin Seeds – Aid digestion and enhance flavor.
Coriander Seeds – Give earthy balance to the spice mix.
Toor Dal / Chana Dal – Add body and mild nuttiness.
Curry Leaves – Infuse a unique South Indian touch.

Our Family Recipe

This rasam podi is a cherished family recipe passed down through generations. The exact proportion of spices, the slow roasting process, and the balance of flavours make it unique and special. Prepared in small batches, our recipe ensures maximum freshness and authenticity. Every spoonful brings back the comforting taste of traditional home-cooked rasam enjoyed during family meals.

Health Benefits of Rasam Podi

Good for Digestion – Pepper and cumin help relieve bloating and indigestion.
Boosts Immunity – The spices have antibacterial and anti-inflammatory properties.
Comfort Food – Light, soothing, and perfect for cold or rainy days.

How to Use Rasam Podi

Add 1 to 2 teaspoons of rasam podi to tamarind water along with salt and curry leaves to prepare instant rasam.
Sprinkle a little over vegetables or stir-fries for extra flavour.
Use it as a base for different rasam varieties like tomato rasam, garlic rasam, lemon rasam, and paruppu rasam.

Storage Tips

Store in an airtight container to retain freshness.
Keep in a cool, dry place away from moisture.
Freshly ground rasam powder stays good for up to 2–3 months.

Why Homemade Rasam Podi?

Homemade rasam podi is free from preservatives, gives better aroma, and can be customized to your spice level. It elevates everyday meals and brings authentic South Indian flavors to your kitchen.

Rasam Podi

Niranjana Sankaranarayanan

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Prep Time 5

Cook Time 15

Total Time 20

Course Podi

Cuisine South Indian

Servings 250 gram

Equipment

1 Mixie
1 Pan

Ingredients

1 Cup Coriander seeds
1/2 Cup Toor dal
1/2 Cup Channa dal
2 tbsp Black peppercorn
2 tbsp Cumin
A small piece Turmeric
3 Cups Bedigi chilli
1 Cup Guntur chilli

Instructions

Measure all the ingredients and keep them separately.
Keep the red chilies in the hot sun for a few minutes so they fry quickly.
Fry all the ingredients one by one until golden brown.
While frying the red chilies, add a drop of oil to avoid sneezing.
Allow the roasted ingredients to cool for 5 minutes.
Grind each ingredient separately in a mixie.
Mix all the ground powders together to make rasam podi.
Store in an airtight container in a cool, dry place.

Keyword podi varieties, Rasam podi, Rasam powder, South Indian recipes

INSTRUCTIONS

Measure all the ingredients and keep them separately.
Keep the red chilies in the hot sun for a few minutes so they fry quickly or dry roast it for few minutes.
While frying the red chilies, add a drop of oil to avoid sneezing.
Fry all the ingredients one by one until golden brown.