Rasam Podi

VideoVideo SpicySpicy VegetarianVegetarian
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Listed in : Vegetarian Masalas , 30 Minute Recipes , Regional Tamil , Special Diets No Oil

Servings: 20 Preparation time:
Ingredients:
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1/4 Cup Cumin
  • 1/4 Cup Black Pepper Corns
  • Fist Full Curry leafs
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 1/4 Tsp Fenugreek Seeds
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 4 Dried Red Chillies
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida Pd 1 Tsp Asafoetida

Instructions (Preparation Steps):

  • Wash the curry leafs pat dry. spread the curry leafs on a plate allow to air dry till there is no moisture this process must be done well ahead of time before preparing rasam podi.
  • Heat a heavy bottom pan and dry roast all the ingredients individually allow the ingredients to cool add all the ingredients to a mixer jar and grind to a fine powder.
  • Allow the podi to cool then store in airtight container it will remain fresh for a month.

Cook's Tip:
To get flavour of methi in gravy, take a small ball of dough and roll on methi seeds. Fry this in plain oil. Remove when it browns. Throw away the methi ball and use the oil.
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To prevent the burn sensation after grinding chilies Dip the hands in cold milk
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Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
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To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
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