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Rasam Powder Recipe / Charu Podi

South Indian style, homemade, storage friendly, OIL FREE Spice Powder / Spice Mix recipe with step wise pics and tips.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:20 mins   Cuisine: Indian


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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! 🙂 

Rasam Powder Recipe / Andhra Charu Podi. south indian, brahmin style, homemade, traditional saaru pudi, ayurvedic spice mix for Indian soup.

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.  

Rasam Powder Recipe / Andhra Charu Podi. south indian, brahmin style, homemade, traditional saaru pudi, ayurvedic spice mix for Indian soup.

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.  

Rasam Powder Recipe / Andhra Charu Podi. south indian, brahmin style, homemade, traditional saaru pudi, ayurvedic spice mix for Indian soup.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Other Podi recipes collection⇒  Powder / Podi

Curry recipes collection⇒  Curry / Koora / Stir Fry

Daily Meal Platter collections⇒  Bhojanam / Thali / Meal Platter

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Rasam Powder Recipe / Andhra Charu Podi. south indian, brahmin style, homemade, traditional saaru pudi, ayurvedic spice mix for Indian soup.

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
Rasam Powder Recipe / Andhra Charu Podi. south indian, brahmin style, homemade, traditional saaru pudi, ayurvedic spice mix for Indian soup.

Step Wise Pics Procedure for ‘Authentic Rasam Powder Recipe / South Indian Charu Podi’:

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 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.
Rasam Powder Recipe / Andhra Charu Podi. south indian, brahmin style, homemade, traditional saaru pudi, ayurvedic spice mix for Indian soup.
Transfer the Freshly made Rasam Powder / Charu Podi into clean, dry air tight container. Done!

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. 🙂
Rasam Powder Recipe / Andhra Charu Podi. south indian, brahmin style, homemade, traditional saaru pudi, ayurvedic spice mix for Indian soup.

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Rasam Powder / Charu Podi

VegCookBook by Praveena
South Indian style, homemade, storage friendly Rasam Powder / Charu Podi recipe with step wise pics and tips.
Prep Time 2 mins
Cook Time 10 mins
Resting Time 10 mins
Total Time 22 mins
Course chutney, Condiment, Pantry Staple, Spice Powder
Cuisine Indian, South Indian
Servings 250 gms

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

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword andhra charu podi recipe, south indian rasam powder recipe, south indian style spice powder for soups

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