Rasam Podi Recipe

Rasam Podi
South Indian Spice Blend
Submitted By: Taz


10-12 Dried Curry Leaves (Kaddi Patta)
6 Dried Red Chiles (Lal Mirch)
2 Tbs Coriander Seed (Dhania Saabut)
1 Tbs Split Yellow Pigeon Peas (Toor/Arhar Dal)
1 Tbs Split Black Lentils (Urad Dal)
1 Tbs Large Split Yellow Lentils (Chana Dal)
1 Tbs Cumin Seed (Jeera)
1 Tbs Black Peppercorns (Kali Mirch)
2 tsp Black Mustard Seed (Rai)

  1. Place small to medium dry skillet over low/medium-low heat
  2. Add all ingredients to the hot, dry, skillet and toast while constantly moving the spices until the dal are golden brown in color (apx 4-5 minutes)
  3. Remove from heat and allow to cool to room temperature
  4. Place toasted ingredients in a clean coffee grinder, spice mill, or mortar and pestle and grind into a slightly coarse powder
  5. Use immediately or store in an airtight container in a cool dark spot for up to 6 months

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