Rasam Podi Version 3
I recently made another version of rasam podi from the cookbook – Cooking at home with Pedatha. I am sharing the recipe for you all here. It involves a lot of step but if you have little extra time, then do go for this. Rasam tastes absolutely delicious with this podi.
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
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.