There’s nothing like the scent of freshly roasted and ground spices. Nothing against store-bought blends and mixes, but, call me a nerd, I just like the experience and taste of knowing the exact balance of spices going into my final dish!
Rasam is one of the many simple, yet complexly-flavored dishes in South India. Some rasam podis (powders) will use fewer ingredients and different ratios, the one below just happens to be one I like. You can definitely play around with this recipe and see if you want more or less heat, sweetness, etc. Try my Rasam Soup recipe here!
This spice blend doesn’t have to be limited to using it for soup. You could use this as a meat seasoning, maybe a bread recipe, or mashed potatoes. Get creative!
If you decide to make this tag me @thefoodiecutie on Instagram or comment below with how this turns out for you 🙂
- Whole Coriander Seeds, 1 cup
- Dry Red Chilis, 20
- Whole Black Peppercorn, 3 tbsp
- Cumin Seeds, 3 tbsp
- Chana Dal, 1/2 cup
- Fenugreek Seeds, 1 tbsp
- Curry Leaves, 2 sprigs
- Desiccated Coconut, 1/4 cup
- Hing/Asafoetida, 2 tsp
- Jaggery, 2 tbsp
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