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To be used within 10 days. Good for single person

1/4 cup Red chillies
1/2 Tablespoon Channa dhall (kadalai parappu)
1/2 Tablespoon Toor dhall (thoram parappu)
1/2 Tablespoon Mustard Seeds
1/4 Tablespoon urad dhall (ulundhu parappu)
1/4 cup Dhania seeds
2 spoons Jeera
1 spoon of Black pepper
1 spoon of Fenugreek seeds
1 spoon of Asafoetida powder
2 or 3 springs of Curry Leaves




Dry roast all the dhalls till they are pink. Keep aside. Now dry roast chillies and dhania seeds Coriander seeds) and curry leaves for two to three minutes on a medium flame. Keep aside. Now dry roast fenugreek and mustard seeds till they start popping out. Dry roast Black pepper similarly. Mix all the above roasted ingredients once again and add 1 spoon of Asafoetida. Briskly turn the dry mix for 30 seconds to 45 seconds. Remove the above from kadai and put it in a glass bowl. Cover it for about 30 minutes. Grind it in grinder to not too fine powder, but not too course. Pack it in a glass air tight jar. Use this podi in Rasams of different varities.

ENJOY!!!! And I would love to have your feed back please.  


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