Rasam Podi (Powder)

The air was full of spices… ~ Frances Hodgson Burnett

Prep day to replenish all my Podis or powders.  For each dish in Indian Cooking there’s a sepcific melange of spices.  Though best when made  fresh and used in cooking, life gets in the way and does not give us this luxury.  So I land up making a fresh batch as and when they get over which makes daily cooking quick.. and the aromas fill the whole house all day !
Featured is a blend of spices for a very TamBrahm soul food dish called Milagu  Kuzhambu – a spicy pepper stew, very good for digestion and best eaten with rice and dry roasted papad

Recipe
Brown and coarsely powder
4t sp whole black pepper
4 Dried red chillies
4 Byadagi  Chillies
4 tsp  Thur Dal
4 tsp Chana Dal
4  tbsp coriander seeds
2  tsp cumin seeds
20 curry leaves

Dilute  2 tbsp  to 3 tbsp of above in  4 cups of water ,depending  on your spice level
Add 1 tsp Salt
1/2 tsp Turmetic
1/2 tsp  Asafoetida
1 tbsp Swad Tamarind pulp
Bring to boil and then simmer till it reaches a thick soup like consistency.

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