In Tamil nadu (where I come from), rasam is predominantly made with tamarind/tomato juice and tempered with basic spices. For an added depth in flavor, ghee is drizzled on top before serving. Whatever is the type rasam you are making, you should have a reliable rasam podi. They must be well balanced with the flavors and grind them and store for 1-2 months in a airtight container. Remember this ratio for the spices – peppercorns:cumin seeds: coriander seeds = 1 :1.5 :2. The math is simple just double the amount of coriander seeds to the amount of pepper corns and cumin seeds will be half the value more than the amount of pepper corns.
Rasam Podi Recipe from a South Indian Kitchen
- 2 tsp oil
- 1/2 tsp ghee
- 1 cup coriander seeds (roasted dry)
- 1 1/4 tbsp fenugreek seeds (roasted dry)
- 1/2 cup cumin seeds (roasted dry)
- 10-12 dry red chillies – stalks removed (roasted in oil)
- 15-20 curry leaves, stems removed (roasted in oil)
- 1/2 tbsp asafoetida powder or chunk (roasted in oil)
- 1 1/2 tbsp peppercorns (roasted in ghee)
- On a low flame, dry roast the coriander, fenugreek and cumin, each separately, until deep brown.
- Heat the oil and roast the dry red chillies until crisp. Remove and then add curry leaves and let it crisp up. Remove from oil and set aside.
- In the same oil, roast the asafoetida for 10-15 seconds. Saute to let it cook completely.
- Heat the fhee and roast the peppercorns until the aroma arises. Remove from ghee and set aside.
- Grind them all together to a fine powder.