Rasam Podi (South Indian Spice Blend for Rasam)

Name: How to Make Rasam Podi (South Indian Spice Blend for Rasam) | Easy & Delicious Rasam Podi (South Indian Spice Blend for Rasam) Recipe
Total time: 5 min
Yield: 20
Cuisine: south-indian

Rasam Podi is a traditional South Indian spice blend made with roasted dals, dried red chilies, and warming spices like black pepper and cumin. It forms the flavor base for rasam — a tangy, peppery broth enjoyed with rice or as a light soup.

prep time 5 Mins

cook time 25 Mins

chef Ankita Singh

An essential pantry staple in many South Indian homes, Rasam Podi adds depth and aroma to the beloved dish rasam. Known for its comforting, peppery warmth, rasam is often consumed during cold weather or when under the weather, as it aids digestion and clears sinuses.
This homemade blend uses tur dal, red chilies, coriander seeds, black pepper, and cumin seeds, all roasted to release their oils and fragrance. Grinding them fresh ensures a vibrant, flavorful powder that far surpasses store-bought versions.
The combination of Byadagi chilies (for color and mild spice) and Guntur chilies (for fiery heat) makes this podi both flavorful and versatile. Stored properly, it stays fresh for weeks and can be used not only in rasam but also in vegetable stir-fries and kuzhambu.

Step 1

Roast the Dal

Heat a heavy-bottomed pan on low flame.
Add the tur dal and roast until well heated through and aromatic. No need to brown.
Transfer to a plate and allow to cool completely.

Step 2

Roast Chilies & Spices

In the same pan, dry-roast the red chilies until crisp. Remove and cool.
Similarly, roast the coriander seeds, peppercorns, and cumin seeds until fragrant. Remove to cool.

Step 3

Grind the Podi

Once cooled, transfer all roasted ingredients to a dry mixer jar.
Grind in small batches to a fine powder, without overloading or overheating the jar.

Step 4

Store & Use

Spread the powder on a plate to cool completely before bottling.
Store in a dry, airtight container. Keeps fresh for 1–2 months at room temperature, or longer if refrigerated.

Tips and Tricks

Spice Balance: Adjust the ratio of Byadagi (color) and Guntur (heat) chilies to your spice preference.
Batch Grinding: Grind in intervals to avoid heat buildup, which can make the podi clump.
Extra Aroma: Add a few curry leaves while roasting for a fragrant twist.

Frequently Asked Questions

Use about 1–2 tablespoons for 4 servings of rasam, adjusting to taste.

Yes, some regional variations include roasted garlic or curry leaves for extra flavor.

Absolutely! Sprinkle a little over vegetable stir-fries, kuzhambu, or even soups for a South Indian touch.

Boil tamarind water with tomatoes, turmeric, and salt, add rasam podi, and finish with a mustard seed–curry leaf tempering.

Calories 42 Kcal

Total Fat 1.5 g

Carbs 2 g

Protein 6 g

ESSENTIAL ITEMS

0.5 cup tur dal (toor dal / pigeon peas)

25 piece dried red chillies (mix of Byadagi and Guntur)

0.5 cup coriander seeds

1 tbsp black peppercorns

1 tbsp cumin seeds

Recipe by:

Ankita Singh

255 Recipes

View Profile

Rasam Podi (South Indian Spice Blend for Rasam)

Tips and Tricks

Frequently Asked Questions

Prestige Must-haves

Prestige 550 Watts Platina Juicer Mixer Grinder with 3 Jars (2 Stainless Steel Jars + 1 Juicer Jar)| Detachable Pulp Collector| Stainless Steel Sieve| Double Lock System

Prestige Nutri-Zen Mixer Grinder with 3 Polycarbonate Jars – Big Jar - 1000ml | Sipper Jar with Handle - 700ml | Small Jar - 700ml |Compact & Powerful Blender for Juices, Shakes & More

Prestige Super Stainless Steel Steam Vent Idli Cooker, 6 Plate (Silver)