Mangalore rasam podi is totally different from the rasam podi we make at home. In the one we make at home includes toor dhal, channa dhal, pepper etc., This rasam podi donot contains all these ingredients. I learnt this podi in one of the tv shows. We can use it for making different recipes.

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Mangalore Rasam podi

Niranjana Sankaranarayanan

Mangalore rasam podi is totally different from the rasam podi we make at home. In the one we make at home includes toor dhal, channa dhal, pepper etc., This rasam podi donot contains all these ingredients. I learnt this podi in one of the tv shows. We can use it for making different recipes.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Podi, Powder

Cuisine Indian, Mangalore, South Indian

Equipment

• Mixie

Ingredients

  

• 1 cup Coriander seeds
• 1/3 cup Cumin seeds
• 1 tsp Fenugreek
• Few Curry leaves
• 11-15 Nos Bedigi Chilli
• 1/2 tsp Asafoetida

Instructions

 

• In a pan add coriander seeds and dry roast it until the colour changes to golden brown. We can feel a nice aroma. Remove it from the flame.
• Then add cumin seeds and fenugreek and roast until they turn golden brown. Remove from the flame.
• Add curry leaves, roast it until you get rid of the mixture.
• Finally add the red chilli and heat it for a minute or two.
• Transfer all the ingredients to a bowl and allow it to cool.
• Once cooled, add it to a mixie jar , add asafoetida and grind it to a powder.
• Store it in an air-tight container. This can be used to make rasam, hagalkayi gojju, kovakkai palya, etc.,

Video

Keyword Podi varities, Rasam podi, Rasam powder

INSTRUCTIONS

• In a pan add coriander seeds and dry roast it until the colour changes to golden brown. We can feel a nice aroma. Remove it from the flame.
• Then add cumin seeds and fenugreek and roast until they turn golden brown. Remove from the flame.
• Add curry leaves, roast it until you get rid of the mixture.
• Finally add the red chilli and heat it for a minute or two.
• Transfer all the ingredients to a bowl and allow it to cool.
• Once cooled, add it to a mixie jar , add asafoetida and grind it to a powder.
• Store it in an air-tight container. This can be used to make rasam, hagalkayi gojju, kovakkai palya, etc.,