Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:20 mins Cuisine: Indian
Recipe Card ⇓ Shop ⇓
Rasam Powder / Charu Podi, this is the ancient, most traditional, ayurvedic spice mix originated in the Southern states of India. Its called as Charu in Telugu, Rasam in Tamil, Malayalam and Saaru in Kannada. Which are all the 4 Languages in the 4 Southern States of India. All of them have the same meaning, ‘SLURPY SOUP’.
There might be few variations in the recipe made in different households. But this is is my recipe that I make at home.
Rasam Powder / Charu Podi is predominantly used only to make, RASAM / CHARU. Do try and see then! 🙂
Table of Contents:
- Possible Alterations for the recipe, ‘South Indian Rasam Powder / Andhra Charu Podi’:
- Health Benefits of ‘Homemade Rasam Powder Recipe / Saaru / Charu Podi’:
- Other recipes from my blog:
- Step Wise Pics Procedure for ‘Authentic Rasam Powder Recipe / South Indian Charu Podi’:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘South Indian Rasam Powder / Andhra Charu Podi’:
Not to use Curry Leaves: Yes, you can avoid using them altogether, but the authentic taste is attained with them.
Using Dry Curry Leaves: Instead of fresh curry leaves, you might use same quantity of dry curry leaves as well. In that case, you need not roast them.
Adding Fenugreek seeds / Methi: Not required actually, but if you wish to have that slightly bitterness, you might add just a 2 teaspoons.
Other Dals to add: Adding 2 to 3 tablespoons of Chana Dal (Split Yellow Chickpea Lentils / Senaga Pappu), can be done.
To add tamarind: NO, DO NOT add tamarind while making the rasam powder. We do add tamarind puree, only.
Adding Hing / Asafoetida: Just add a ¼ teaspoon of inguva / hing powder to the hot pan, along with the dry red chillies. I did not add any, as I prefer adding hing only while making the Rasam.
Not to use fire for roasting: Its very much possible. Spread all the ingredients, under scorching sun, for 3-4 days in summer. Use them directly to grind them.
Health Benefits of ‘Homemade Rasam Powder Recipe / Saaru / Charu Podi’:
Toor Dal / Split Pigeon Peas: is a rich source of iron, protein and fibre.
Coriander Seeds / Dhaniya: Aids in improving digestion.
Whole Black Peppercorns / Miriyalu: High in anti-oxidants.
Jeera / Whole Cumin: Aids Digestion, Boosts Immune System, Treats Respiratory Disorders, has antiviral, Antibacterial Properties.
To Conclude: This spice powder, is suitable for Plant based, Vegan, Vegetarian, Gluten free, kids friendly, diabetic friendly and Weight Loss diets.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Podi recipes collection⇒ Powder / Podi
Curry recipes collection⇒ Curry / Koora / Stir Fry
Daily Meal Platter collections⇒ Bhojanam / Thali / Meal Platter
Related Posts:
- Andhra Kandi Podi / Lentil Spice Powder
- Spice Mix for Roasted Veg / Vepudu Karam Podi
- Mint Leaves Spice Powder / Pudina Karam Podi
- Moringa / Drumstick Leaves Spice Powder / Munagaku Podi
Follow me on⇒ Facebook / Pinterest / YouTube / Instagram
Ingredients:
- Toor Dal / Kandi Pappu / Split Pigeon Peas – 1 cup
- Dhaniya / Whole Coriander Seeds – 1 cup
- Miriyalu / Whole Black Peppercorn – ¼ cup
- Jeera / Whole Cumin Seeds – ¼ cup
- Dry Red Chillies / Yendu Mirchi – 15 to 20
- Curry Leaves – ¼ cup
- Salt – 3 teaspoons
Special Ingredients:
- Curry Leaves
Step Wise Pics Procedure for ‘Authentic Rasam Powder Recipe / South Indian Charu Podi’:
Tips:
- Adjust the salt and spice as per your taste.
- Keep stirring continuously while dry roasting the ingredients.
- Let the roasted ingredients cool down completely, only when you need to grind/blend. If not, the powder might turn wet after grinding because of the moisture.
- Storage: For longer shelf life store it an air tight container, in a cool, dry place.
- Always use a clean, dry spoon for serving.
- It stays fresh up to 1 to 2 months.
- After which, though the taste is fine, the powder starts to loosen its aroma, spice.
Result:
- Even before grinding the aroma the pulses release is just so pleasant.
- Once you grind, the flavour of the podi surrounds the entire kitchen, the spicy aroma is outstanding.
- I made a unique rasam using this podi. Will share the recipe soon. 🙂
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recipe Card & Print:
Rasam Powder / Charu Podi
Equipment
- Small Frying pan (for stove-top)
- Spice Blender / Grinder / Mixie.
Ingredients
- 1 cup Toor Dal / Kandi Pappu / Split Pigeon Peas
- 1 cup Dhaniya / Whole Coriander Seeds
- ¼ cup Miriyalu / Whole Black Peppercorn
- ¼ cup Jeera / Whole Cumin Seeds
- 15 to 20 count Dry Red Chillies / Yendu Mirchi
- ¼ cup Curry Leaves
- 3 teaspoons Salt
Instructions
- Gather all the ingredients at one place.
- Put a frying pan on stove top under medium flame.
- Add the toor dal / kandi pappu. Dry roast, by stirring continuously until it releases pleasant aroma and turns light brown.Transfer them into a spice blender.
- Now, add the dhaniya / whole coriander seeds and dry roast. Half way through add the black peppercorns / miriyalu, jeera / whole cumin seeds. Roast them for 5 mins. Switch the flame off and add the dry red chillies, fresh curry leaves. Stir everything.
- When the dry roasted ingredients are all cooled off completely, transfer them into a spice blender / grinder. Add the salt and, grind into a coarse powder.
- Transfer the Freshly made Rasam Powder / Charu Podi into clean, dry air tight container. Done!
Notes
You can Pin it here for later, Pinterest link:
Do leave a comment or hit the like or follow button, just in case you like my recipe!
You can explore my other recipes by clicking the Recipe Category
Follow me on⇒ Facebook / Pinterest / YouTube / Instagram
I really love South Indian Rasam, every time I buy powder from outside. This is the first time I made at home. It is so good.
Hi Anika, good to know that you tried the recipe and liked it too. 🙂