I know every household has its own traditional recipes and proportions for things like these. These are what are handed down from generation to generation and all the women-folk in a household will more or less make their rasam powder, sambhar powder and all the other tradition spice powders pretty much the same way. So why am I still posting such a daily affair recipe here on the blog? Well, some of you wrote to me saying that you want the recipes for some typical Iyer-aathu podis (‘aathu’ is Tamil for ‘home’), and would I be willing to share our family heirloom recipes with you. So I said “Why not? Of course I would. I’d love to”. Ask me to share something on here, and I’ll be on it pronto. Why? B’cos I just love you all. And I love that you all keep coming here time and again to partake from what I share. There, isn’t that simple? Yes, and it’s just as simple as our family heirloom recipe for Rasam powder too, or rasamozhaga-podi as we call it. Do me a favour – make this podi and prepare your rasam with it. Here’s why – the aroma of the rasam wafting through your house will have you longing for rasam like never before. Trust me when I say that no store-bought rasam powder can have that effect on you. Thank you Kol-Pati (that’s Tamil for ‘great-grandmom’, and yes she was a great cook). We owe it to you for the proportion you so perfected and handed down to us. This and the many more you did too. I hope you’re watching from up above ‘cos we really miss you so.
Rasam Powder | Rasamozhaga Podi
- Methi/Fenugreek seeds – 1/2 cup
- Black Pepper – 1/2 cup
- Jeera/Cumin seeds – 2 cups
- Dhaniya/Coriander seeds – 2 cups
- Salem Chillies (the hot variety) – 2 handfuls
- Byadgi Chillies (the colouring variety) – 2 handfuls
- Oil – 1 tsp for each batch
Note: My 1 cup size is the same as the 1 cup measure we use in baking (approx 250ml). This proportion makes roughly about 750 gms of Rasam powder. Usually lasts me 2-3 months. If you feel the quantity might be too much for you, just halve all the proportions.
- In a wok, fry the methi, pepper and jeera separately without oil, for about 3-4 minutes each on a low flame till they turn fragrant. Set aside in a wide plate so they can cool off a bit.
- Fry the dhaniya and chillies (both varieties together) in batches, with the oil and add to the fried methi-pepper-jeera mixture
- Allow the mixture to cool and grind to a fine powder.
- Allow the powder to cool completely. Store in a dry, air-tight jar. It keeps well for 3-4 months if you don’t allow moisture to enter the jar. If you are keeping it for longer, pop the jar into the freezer and then you wouldn’t have to worry about it going bad. Not that it would. Nonetheless.
OK, here’s a wicked idea before I sign off – pair that rasam with piping hot rice and some straight-from-the-pan Aloo-roast, and you’ve given yourself the best comfort meal that man has ever discovered till date. Really, you really shouldn’t wait any longer.