Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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South Indian Rasam Podi (Powder)

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


Roast. Add all of the ingredients except for the hing and jaggery to a skillet on low heat. Lightly roast the spices by continuously pushing the spices around in the pan using your wooden spoon or spatula. Once you get the scent of the spices (this is the heat releasing the aromas) turn off the heat and let it cool. *We are not browning the spices, just warming them up enough to release their aroma.
Grind. Once the spices have completely cooled down grind it to a powder using a spice grinder along with the jaggery and hing. I like to add the spices about 3/4 cup at a time so I don’t risk overgrinding or creating an uneven grind. I use the small blender on my Preethi Eco Twin.

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