Rasam is a nothing but a South Indian soup. It’s made with yellow lentils, tamarind, tomatoes and rasam podi. It is served with rice or as a soup. In South Indian meals, rasam is served after sambar followed by yogurt (homemade yogurt) and all these saucy dishes are served with rice. Rasam has a watery consistency and can be flavored with cilantro, mint leaves, pineapple, oranges, lemon. My mother makes more than eighteen varieties of rasam at home.
In Tamil nadu, 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 of rasam (onion, chicken, thengai paal, tangy) 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 Version 1 for Tomato or Lentil Rasam
- 1 cup black pepper corns
- 1.5 cups cumin seeds / jeera
- 2 cups coriander seeds /dania
- 1/4 cup yellow split peas/ toor dhal
- 10-12 dried curry leaves
dry red chillies
- Dry fry the above ingredients for aout 8-10 minutes in medium low flame. Switch off and let it cool. Grind them into a coarse powder. Store it in an air-tight container and can be used for 1-2 months.
Rasam Podi Version 2 for Jeeraga Rasam
For the jeera rasam powder:
- 1/4 cup cumin seeds
- 1/4 cup toor dhal (split yellow peas)
- 1/2 cup coriander seeds
- 4-6 dry red chillies
- 1 tsp oil
- Heat oil and roast each ingredient separetly in the same oil. Cool and grind them to a coarse powder.
Rasam Podi Version 3
- 2 tsp oil
- 1/2 tsp ghee
To be roasted dry
- 1 cup oriander seeds
- 1 1/4 tbsp fenugreek seeds
- 1/2 cup cumin seeds
To be roasted in oil
- 10-12 dry red chillies – stalks removed
- 15-20 curry leaves, stems removed
- 1/2 tbsp asafoetida powder or chunk
To be roasted in ghee
- 1 1/2 tbsp peppercorns
- 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 ghee and roast the peppercorns until the aroma arises. Remove from ghee and set aside.
- Grind them all together to a fine powder.