Rasam Podi Recipe Iyengar Style Step By Step Easy Procedure

Rasam Podi Recipe Iyengar is a traditional South Indian spice blend that transforms a simple bowl of rasam into an aromatic, wholesome experience steeped in heritage and temple-style cooking techniques. Rasam itself is a cherished soup-like dish from the southern states of India, made with tamarind, tomato, spices, and lentils, and served hot with rice or enjoyed as a spicy broth.

Recipe Card

Ingredients With Exact Quantities

For the authentic Rasam Podi blend, use the following quantities:

• 3 cups coriander seeds
• 1 cup toor dal (split pigeon peas)
• 1 cup red chilies — preferably Byadagi variety for color, Guntur for heat
• ½ cup black peppercorns
• ½ cup cumin seeds
• ¼ cup fenugreek seeds
• ¼ cup mustard seeds
• 1 cup dried curry leaves (optional but traditional)
• 1–2 tsp asafoetida (hing), powdered
• 1 tsp turmeric powder

Equipment Needed

• Heavy bottomed pan / skillet
• Spice grinder or high-power blender
• Fine mesh strainer or sieve
• Airtight jar for storage

Step-By-Step Instructions

Step 1: Prepare Ingredients

Spread the measured spices and lentils on a clean cloth in sunlight for ~20 minutes to remove any surface moisture. This prevents steaming during roasting. Understanding Rasam Podi Recipe Iyengar is essential.

Step 2: Roast Lentils and Seeds

Heat a dry heavy pan over medium flame. Add toor dal and roast for 5–6 minutes until light golden and fragrant. Remove and set aside. Repeat separately with mustard and fenugreek seeds for ~3 minutes. Keep each batch aside as they finish.

Step 3: Roast Coriander And Chilies

In the same pan on medium heat roast coriander seeds for ~4 minutes. Add red chilies and roast for an additional 3–4 minutes, ensuring chilies get slightly crisp but not burnt.

Step 4: Add Remaining Spices

Add cumin seeds and black peppercorns. Roast the mixture for 2–3 minutes until grains pop and fragrance releases. If using curry leaves, add them now and roast for 1–2 minutes until crisp. This relates to Rasam Podi Recipe Iyengar.

Step 5: Cool And Grind

Turn off heat and let the roasted spices cool completely on a plate (20–25 mins). Once cooled, add turmeric and asafoetida and grind to a fine powder using a spice grinder. Sift through a fine strainer for a smooth texture.

Step 6: Store The Rasam Podi

Transfer to an airtight jar. Rasam podi can be stored in a cool, dry place for up to 3 months when properly sealed and kept away from moisture. I personally recommend labeling the jar with the preparation date—this helps track freshness.

How To Use Rasam Podi (Quick Rasam)

To make a bowl of traditional rasam using the homemade Iyengar style podi: Learn more about Rasam Podi Recipe Iyengar.

• Soak a lemon-sized ball of tamarind in 2 cups warm water and extract juice.
• Bring tamarind water, 1 chopped tomato, ¼ tsp turmeric, salt to boil for 5–6 mins.
• Add 1–1.5 tsp rasam podi and simmer for 7–8 mins.
• Temper with mustard seeds, curry leaves and a pinch of hing in hot oil and pour into the rasam.
• Garnish with fresh coriander and serve hot with rice.

Pro Tips From My Kitchen

• Roast spices in batches: Different spices roast at slightly different rates. Separating them ensures an even roast without burning. I’ve learned this the hard way when I once mixed all spices together and ended up with bitter notes.
• Use Byadagi chilies for color and mild heat if making for guests or family who prefer balanced spice.
• Cool spices completely before grinding—warm spices trap moisture and clump.
• Store the podi in a glass jar, not plastic, to preserve aroma longer.

Chef’s Notes

Substitutions

If you don’t have curry leaves, you can skip them but add an extra ½ tsp cumin for aroma. Brown mustard seeds can replace yellow mustard seeds.

Storage Tips

In humid climates, place a few food-safe silica gel packets or rice grains in the jar to absorb moisture. Avoid refrigerating, as condensation can affect freshness.

Nutrition Information Per Serving (per 10g / ~1 tbsp Rasam Podi)

These values are approximate and based on summation of spice nutrition data since podi is predominantly spice blend.

Frequently Asked Questions

What Makes Iyengar Style Different?

Traditional Iyengar rasam podi often features a balance of Byadagi chilies for color and moderate heat, with roasted dal and curry leaves providing body and aroma. This is distinct from some Tamil Nadu styles that may emphasize bolder pepper heat.

Can I Use Store-Bought Rasam Powder?

Yes, but homemade podi retains freshness and aroma that elevates a simple rasam—especially when shared with family during a festival or on a rainy evening.

Does Rasam Have Health Benefits?

South Indian rasam is considered light and health-promoting, rich in spices like turmeric and pepper that may aid digestion and add antioxidants to your meal.

References

For more on the cultural background of rasam, check Wikipedia: Rasam (Dish). See spice benefit contexts from trusted culinary blogs and research articles.