Rasam Podi -250 gms

Flavourful, home made rasam podi

Ingredients - Toor dal, red chillies, dhania, black pepper, jeera, curry leaves

How to use - For a small gooseberry sized tamarind, use 1 heaped tea spoon. Add 1 tsp red chilli powder for extra heat. This quantity serves 4 approx.

Rasam recipe :

Extract tamarind from a small gooseberry sized ball. Add salt. Add chopped tomatoes and a slit green chilli. Add 1 heaped tea spoon rasam posi. Add 1 spn of red chilli powder for more heat (optional ). Boil gently for about 10 minutes till raw smell of tamarind goes. Add a small piece of jaggery. Mash about a ladle of cooked toor dal and dilute with water. Add this to rasam. Boil for a couple more minutes. Remember - keeping the heat low is key for rasam. Temper with ghee, mustard seeds, jeera, curry leaves, red chillies and a pinch of hing. Garnish with fresh chopped corainder. 

You can also add some coriander stems while cooking for added flavour. You can also add crushed garlic while cooking or to the tempering. 

Shelf life - 3-4 months in fridge.