Saturday, April 12, 2014

C for Charu Podi | Andhra Style Rasam Powder | Andhra Recipes


Learn how to make rasam (charu) powder at home with few easily available ingredients. There are many versions of it in South Indian cuisine and the proportions & its taste vary by household. Today's recipe is just like my mother makes and also included at the end is her famous 15 minute rasam recipe


How to make Andhra Style Charu Podi (Rasam Powder) recipe

..the ingredients needed for charu podi..


C for Charu Podi | Andhra Style Rasam Powder 

Recipe Source: Cooking At Home With Pedatha by Jigyasa Giri and Pratibha Gain

The very mention of charu (rasam) at our house makes people really really happy especially my mother in law and myself. We both are such ardent fans of this humble dish that we crave for some every other day. All my childhood, I remember d
rinking a small glass of charu for lunch/dinner was a usual ritual for me and my dad. Nothing beats the freshness of homemade rasam powder and with little effort one can make a big batch and store in air tight containers. It's shelf life is amazingly long - 6 to 7 months or more. Trust me, once you make this version, you will never ever go back to store bought rasam powder again. 

Download the recipe

Makes about 2 cups of ground charu podi 


Ingredients:

To be roasted dry -
1 cup coriander seeds (dhania)
1.25 tbsp fenugreek seeds (methi seeds)
1/2 cup cumin seeds (jeera)

To be roasted in oil -
10-12 whole red chillies, stalks removed
15-20 curry leaves, stems removed
1/4 tsp asafoetida (hing)

To be roasted in ghee -
1.5 tbsp whole peppercorns

2 tsp oil
1/2 tsp ghee
No salt required for this recipe

Preparation:

1. On a low flame, dry roast each of them separately until deep brown - first coriander seeds, then fenugreek seeds and lastly cumin seeds. Set aside on a flat plate to cool.

2. Heat oil and roast red chillies until they are crisp and bright red. Make sure they don't turn brown. Remove the chillies onto the same plate (above). In the leftover oil - add curry leaves and asafoetida. Roast them until crisp and dark green. Remove and set aside on the plate. 

3. Now, heat ghee and roast peppercorns until the aroma arises which is about 2 to 3 minutes. Remove and set aside. Let the whole mixture cool a bit (for about 5 minutes) before grinding to avoid lumps.

4. Grind all the ingredients into a fine powder. Cool and store in an airtight container for later use. 






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