1/4 teaspoon Rasam Podi, Chettinad

Rasam Podi, Chettinad


India - Tamil Nadu, Chettinad   -   Rasam Podi
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cups
**
1 hr
Yes		 This powder is used to flavor sour peppery soups called Rasams, which are very popular in southern India. They are usually vegetarian, but in Chattinad some are made with chicken.

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1/2
1
1/2
6
1
1
1
------
8
1/8
1/4
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c
T
t

T
t
t
---

t
t
-- Dry Roast
Coriander seeds
Cumin seeds
Fenugreek seeds
Red Chilis (1)
Peppercorns, blk
Toover Dal (2)
Chana Dal (3)
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Curry Leaves (4)
Asafoetida (5)
Turmeric
Make   -   (1 hr - 30 min work)
  1. On a dry tava, comal or skillet, fairly high heat (about 350°F/175°C), separately dry roast each of the Dry Roast items, stirring almost continuously with a thin stainless turner until aromatic and darkened just a shade. The Chilis should be darkened but not blackened. If you see a wisp of smoke, remove from the heat immediately - there should be no smoke. Pour out on a plate to cool.
  2. Over very low heat, dry the Curry Leaves, turning them often, until they are brittle - they must not burn, just dry thoroughly. Alternately they can be dried in a dehydrator overnight, but they must be freshly dried, not stored dried.
  3. When well cooled, mix all ingredients together and grind them in an Indian Mixie or a spice grinder until very fine.
  4. Package in an airtight jar - it'll keep up to 6 months.
NOTES:

  1. Red Chilis:

      The standard Japones will do fine here. For details see our Indian Chilis page.

  2. Toover Dal:

      [Toor, Tur, Tuvar, Red Gram, Arhar]   This is peeled and split Pigeon Peas, easily available from any market serving an Indian community. Use the dry, not the oiled. For details see our Pigeon Peas page.

  3. Chana Dal:

      This is peeled and split desi type chickpeas, easily available from any market serving an Indian community. For details see our Chickpeas (Bengal / Desi type) page.

  4. Curry Leaves

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. For details see our Curry Leaves page.

  5. Asafoetida - Hing:

      Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form. For details see our Asafoetida page. If you don't have it, leave it out.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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