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Rasam Podi

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.
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Course Spice
Cuisine South Indian


  • 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.
Keyword Rasam Podi
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