Monday, March 19, 2012
Dhaniya – 150 gms
Red chilli – 150 gms
Toor dhal – 100 gms
Chana dhal – 50 gms
Black pepper – 50 gms
Cumin seeds – 50 gms
Mustard – 1 tsp
Turmeric – 5 sticks
Curry leaves – handful (optional)
Dry roast all the ingredients one by one in a pan. Keep it in simmer to avoid ingredients getting blackened.
Allow it to cool and grind it in a mixie to coarse powder.
Rasam podi is ready. Store it in an air tight box for 6 monthsJ
If you are using powder turmeric, you need not dry roast it.
You can add Asafotedia/hing to it while grinding, as I am used adding it while making rasam I have not separately mentioned it.
Instead of dry roasting all the ingredients, keep it in sun for 4 to 5 days and then grind in a mixie if u want to store rasam podi for a year.