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B ringing this Podi straight from my grandma's kitchen. This was first among the recipes I jotted before moving to London . You will find a difference in my lingo in this post... :) Coz its just as my darling granny told me in her broken tanglish and I did a literal translation. Till date I have never bought any of these kitchen essential powders.. Just love the home made aroma...
Will post dosa molagapodi & other podi's soon.. with no alterations..
For Sambar powder from my family recipe , find here.




INGREDIENTS:

Dhaniya ( Coriander Seeds)	: 1 Cup
Molagavettal (Dry red Chilli)	: 1/2 Cup
Kadala parup (Chana Dal)	: 1 tsp
Tuvaram parup(Tur dal)	: 4 tsp
Mendiyam (Methi Seeds)	: 1 tsp
Kurumolagu(BlackPepper)	:2 tsp
Jeera (Cumin Seeds)	:2 tsp
Karugapulai(Curry Leaves)	:Few for fragrance
Peringayam(Asofoetidata)	: 2 tsp
Kadugu (Mustard Seeds)	: 1/4 tsp

METHOD:

• First fry ingredients 4 to 10 in a saucepan until it turns light red in color.Meanwhile just before transfering to a plate add curry leaves and fry for 1 min or so. Now remove it and place it in a wide plate to cool down .
• Fry ingredients 1 to 3 until it gets a little heated.
• Once All the fried ingredients get cooled , grind them together.
• Rasam powder is ready to be used.
• This powder can be made in large quantities and stored in air tight container.