Ammamma’s Pachai Rasam Podi

My grandmother was a truly incredible cook. She’s been gone nearly ten years, but my mother (finally!) gave me her rasam podi recipe yesterday. It’s “pachai” (green/fresh) because it’s not roasted before grinding. It makes about 4-5 tsps.

You need: 1 heaped tbsp of dhania dana (coriander seeds/kothamali verai), 3-4 dried red chilies (vatha molaga), 1 tsp peppercorns (molagu), 1.5 tsp arhar dal.

How to: Grind it all together into a fine powder. Add 1-1.5 tsp to 4-5 cups rasam.

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