Go Back

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


  • Small Frying pan (for stove-top)
  • Spice Blender / Grinder / Mixie.


  • 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


  • 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!


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