In a pan kept over medium-low heat, add oil and once it heats up, add byadgi chilies and fry them till they are aromatic (approximately 50-60 seconds). Remove the chilies and set them aside on a plate to cool.
Add fenugreek (methi seeds), fry them for 10 seconds or so before adding coriander seeds, and peppercorns. Fry them till they turn aromatic.
Add cumin seeds and curry leaves. Fry them for another 10-15 seconds and turn off the gas.
Take the pan off the heat and let it cool down for 10 minutes before grinding them to a fine powder along with the byadgi chilies, turmeric powder, and hing.
If the mixture is warm after being ground, transfer it to a plate and once it cools down, transfer the powder to an air-tight container and store it in a cool place. Stores well for 2-3 months.
When roasting spices it is recommended that the spice that takes the longest time is roasted first, that's why this recipe follows a certain sequence. Having said that, if I am making in small batches, I often roast them together.
The color of this spice blend may vary from bright red to deep orange based on the chilies used.
Rasam podi recipe variationsThis rasam powder traces its origin back to Udupi, a vibrant town in Karnataka where rasam is popularly known as saar / saaru. There are many variations to rasam powder recipes across states and of course, households.You’ll find this Udupi rasam powder recipe very similar to an Andhra rasam powder and the Iyengar rasam powder version. It is a very classic recipe and with a few small tweaks, you can create a lot of variations. For example, keeping all the ingredients and ratios the same from my recipe, make the following changes -
For Mysore rasam powder, add 2 tablespoons of mustard seeds and roast it along with coriander seeds.
Kerala rasam powder calls for 1/4th cup chana dal and 1/4th cup tuvar dal (pigeon peas) to be roasted along with coriander seeds.
To make this recipe Chettinad style, add ½ cup tuvar dal (pigeon peas) and roast it along with coriander seeds.