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Rasam Podi

Rasam Podi Version 2 for Jeeraga Rasam

For this rasam, we use roasted and powdered toor dhal instead of regular mashed ones. It is one of the quickest rasam to make as we don’t have to spend the time pre-cooking the lentils. You can quickly soak the tamarind pulp in hot water for 10 minutes and if you have your “jeera rasam powder” (recipe below) in hand, this rasam takes less than 20 minutes to cook.
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Course Spice
Cuisine South Indian


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.
Keyword Rasam Podi
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