By Niveditha Kalyanaraman
October 8th, 2023
An easy and simple multipurpose spice mix specifically used to make rasam. There are myriad variations to the south indian rasam and the spice mix masala differs as per the rasam recipe.
2 tsp coconut oil 1 cup (75 grams) coriander seeds ¼ cup (25 grams) cumin seeds 2 tbsp (20 grams) methi ½ cup (10 grams) curry leaves 100 gram dried red chilli 1 tsp turmeric 1 tsp hing / asafoetida
In a heavy-bottomed pan, heat coconut oil and saute coriander seeds. Saute on low flame until the coriander seeds turn aromatic. Transfer to a large plate and keep aside.
In the same pan, heat coconut oil, add cumin seeds and methi. Roast on low flame until the spices turn aromatic. Now add curry leaves and roast well. Roast until the curry leaves turn crisp. Transfer to a large plate and keep aside.
Further heat coconut oil and saute dried red chilli. Saute until the chillis puff up and turn crisp. Transfer to a large plate and cool completely. Now take all the roasted spices to the mixi, add turmeric and hing. Grind to a fine powder. Udupi style rasam podi is ready.